Rasam Vada - South Indian Combo Recipe

Step 1: Prepare Rasam Powder - Roasting Chillies

In a pan, dry roast 12-15 dried red chillies (Kashmiri or Byadgi) on a low-medium flame for 5-6 minutes until they are well roasted. Remove them from the pan and set aside in a bowl.

Step 2: Prepare Rasam Powder - Roasting Dal and Spices

Heat 2 tsps of ghee in the same pan. Add 1 tbsp chana dal and 1 tsp toor dal. Roast these on a low flame for 2 minutes. Then, add 5-6 tbsps coriander seeds, 3 tbsps cumin seeds, 1-2 tsps methi dana, and 2 tbsps black peppercorns. Continue to roast on a low-medium flame for 3-4 minutes.

Step 3: Prepare Rasam Powder - Final Roasting and Grinding

Add 1/2 tsp asafoetida, 20-25 curry leaves, and 1/4 tsp haldi powder to the pan. Roast for another 2 minutes until the curry leaves become crisp. Remove the entire mixture and add it to the bowl with the roasted dried red chillies. Let it cool completely. Once cooled, transfer the mixture into a blender and grind it into a fine, aromatic powder. Your homemade Rasam powder is ready; store it in an airtight container.

Step 4: Prepare Toor Dal

Soak 1/4 cup toor dal for half an hour. Drain the water and transfer the soaked dal into a pressure cooker. Add 1.5 cups of water, cover, and cook on medium-high flame until 3-4 whistles are released.

Step 5: Prepare Garlic-Cumin-Coriander Paste

In a mortar, take 1/2 tsp cumin seeds, 1/2 tsp coriander seeds, and 5-6 garlic pods. Crush these ingredients well until a coarse mixture is formed. Set this aside.

Step 6: Prepare Tamarind Extract

In a bowl, soak some tamarind in 1 cup of warm water for 15-20 minutes to soften it. This will be used to extract the tamarind juice.

Step 7: Start Rasam Tempering

Heat 2 tbsps of oil in an authentic earthen pot (or any suitable pot). Once the oil is heated, add 1/2 tsp rai (mustard seeds) and let them crackle.

Step 8: Add Aromatics to Rasam

Once the mustard seeds start to crackle, add the previously ground garlic, cumin, and coriander mixture. Sauté it lightly. Then, add 3-4 dried red chillies, 10-12 curry leaves, and 1/4 tsp asafoetida. Cook everything together for about a minute.

Step 9: Cook Tomatoes for Rasam

Add 2 finely chopped tomatoes, 1/2 tsp salt (to help speed up the cooking process), and a few chopped coriander stalks to the pot. Mix everything well and cook on a medium-high flame until the tomatoes turn soft and mushy.

Step 10: Add Rasam Powder and Tamarind Water

Once the tomatoes are soft, add 2-3 tsps of the prepared Rasam powder. Toss it well to combine. Next, mash the soaked tamarind to extract its pulp and add the tamarind water to the pot. Mix and cook well.

Step 11: Combine Dal and Simmer Rasam

Add 1-1.5 cups of water to the rasam mixture. Mix and cook it well. The rasam should have a soupy consistency. Check the pressure cooker; the dal should be well cooked. Using a churner, churn the dal until it's very fluid and thin. Add the churned dal into the earthen pot with the rasam. Add 1-2 pieces of jaggery to balance the sourness. Mix this well and let it boil on medium flame for 5-6 minutes.

Step 12: Finish Rasam

Once the rasam has boiled well, adjust the salt if needed. Finally, add 1/4 tsp black pepper powder and fresh coriander for garnish. Mix it once more. Your hot and flavorful Rasam is now ready. Keep it aside.

Step 13: Prepare Vada Batter - Soaking and Grinding

Take 1.5 cups of white urad dal, wash it thoroughly, and let it soak for 3-4 hours. After soaking, remove all the water from the dal and transfer it into a mixer grinder. Add 2-3 ice cubes to the mixer. Blend the dal until you get a sticky and coarse batter. The ice cubes help keep the batter cool during grinding.

Step 14: Prepare Vada Batter - Aeration

Transfer the urad dal batter into a large kadai or bowl. Start to beat the mixture vigorously in only one direction for 5-6 minutes. This process provides great aeration to the batter, helping it become soft and fluffy. You can use your bare hands or a beater for this step.

Step 15: Add Flavorings to Vada Batter

To the aerated batter, add 1 tsp salt, about 1/4 tsp crushed black peppercorns, 1/2 tsp cumin seeds, 5-6 chopped curry leaves, 1-2 finely chopped green chillies, and 1 tbsp finely chopped ginger. Mix and beat the batter again for another minute to ensure all ingredients are well incorporated. The Vada batter is now ready.

Step 16: Fry Vadas

Heat oil in a pan on medium-high flame for deep frying. To form the vadas, soak your fingers in water, pick a small portion of the batter, and gently slide it over the hot oil. Immediately start to pour hot oil over the vadas using a slotted spoon. Repeat this process for all the vadas. The vadas will start to set nicely and roll over on their own, indicating the batter is perfectly beaten. At this stage, switch the gas flame to medium. Continue frying until they turn golden brown and are crunchy. Remove the fried vadas and place them on a wire rack or paper towel to drain excess oil. Similarly, fry the remaining batches of vadas.

Step 17: Serve Rasam Vada

Place 3-4 freshly fried vadas in a serving bowl. Pour some hot, flavorful Rasam over them. Garnish with fresh coriander. Enjoy this tempting South Indian combo!

• Ensure the Rasam powder ingredients are roasted on a low-medium flame to prevent burning and enhance flavor.

• Beat the Vada batter vigorously in one direction to incorporate air, which makes the Vadas soft and fluffy.

• Maintain a soupy consistency for the Rasam, as it's traditionally thin.

• Adding ice cubes while grinding Urad dal helps keep the batter cool and prevents it from becoming too warm, which can affect its texture.

• For a milder Rasam, reduce the amount of dried red chillies and black peppercorns in the powder.

• You can add finely chopped onions to the Vada batter for extra flavor and crunch.

• Serve Vadas with coconut chutney or sambar as an alternative to Rasam.