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

Method:

1. Grind cumin seeds and pepper corns to a coarse powder.
2. Soak the tamarind in 1/2 cup of water and extract the juice.
3. Grind the tomato in a mixer to a puree
4. Take the tamarind juice and tomato puree in a heavy bottomed vessel. Add salt and asafoetida and boil.
5. Add rasam powder and allow it to boil for at least 5 mins till the raw smell of the rasam powder goes.
6. In a pan add ghee and splutter mustard seeds.
7. Add cumin-pepper powder and fry for a minute and remove from flame
8. Add 3 cups of water and bring it to boil.
9. Add the seasoned ingredients to rasam.
10. When the rasam starts to boil, remove from flame and finally garnish with coriander leaves
11. Method for making Vada:
12. Soak the dals and rice in water for 2 hours
13. Drain and keep it aside for 30 mins.
14. Save 2 tbsp of dals.
15. Add half quantity of the remaining dals in a mixer along with salt and red chilli and grind nicely.
16. Now add the remaining dals and give a couple of pulse. The final vada flour should be coarse and not smooth
17. To the ground vada flour add chopped green chillies, onion and grated ginger and mix well
18. Heat oil in a heavy bottomed pan.
19. Take small quantity of dough, and deep fry the vadas.
20. Method for making Rasa Vada:
21. Take half quantity of rasam and keep it aside. One half is for dipping the vadas and other half of rasam is for serving
22. 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
23. Soak all the vadas in rasam for at least 1 hour.
24. 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
25. Serve.
26. Recipe courtesy: Subbu’s Kitchen

Recipe courtesy of Subbalakshmi Ranganathan