Ingredients

• Tamarind - 1 small lemon size
• 1 tbsp - rasam powder
• 1 - tomato
• Curry leaves - a few
• Salt to taste
• Coriander leaves - a few
• 1 tsp - cumin seeds
• 1/2 tsp - pepper corns
• Ingredients for Vadai:
• Channa dal - 3/4 Cup
• Urad dal - 1 tbsp
• Toor dal - 1 tbsp
• Raw Rice - 1 tsp
• Salt - to taste
• Coriander leaves - a few
• Curry leaves - a few | Red Chillies - 2
• Green Chillies - 2
• Grated Ginger - 1 tsp

How to Make Rasa Vada

• Grind cumin seeds and pepper corns to a coarse powder.
• Soak the tamarind in 1/2 cup of water and extract the juice.
• Grind the tomato in a mixer to a puree
• Take the tamarind juice and tomato puree in a heavy bottomed vessel. Add salt and asafoetida and boil.
• Add rasam powder and allow it to boil for at least 5 mins till the raw smell of the rasam powder goes.
• In a pan add ghee and splutter mustard seeds.
• Add cumin-pepper powder and fry for a minute and remove from flame
• Add 3 cups of water and bring it to boil.
• Add the seasoned ingredients to rasam.
• When the rasam starts to boil, remove from flame and finally garnish with coriander leaves
• Method for making Vada:
• Soak the dals and rice in water for 2 hours
• Drain and keep it aside for 30 mins.
• Save 2 tbsp of dals.
• Add half quantity of the remaining dals in a mixer along with salt and red chilli and grind nicely.
• Now add the remaining dals and give a couple of pulse. The final vada flour should be coarse and not smooth
• To the ground vada flour add chopped green chillies, onion and grated ginger and mix well
• Heat oil in a heavy bottomed pan.
• Take small quantity of dough, and deep fry the vadas.
• Method for making Rasa Vada:
• Take half quantity of rasam and keep it aside. One half is for dipping the vadas and other half of rasam is for serving
• Add the fried vadas to one half of rasam. Make sure the rasam is hot, if not heat the rasam again and drop the hot vadas
• Soak all the vadas in rasam for at least 1 hour.
• After 1 hour, warm the rest of rasam . Take 2 ladles of rasam and add the dipped and soaked vada and garnish with coriander leaves
• Serve.
• Recipe courtesy: Subbu's Kitchen