Rasam Vada is a classic South Indian comfort food pairing, a delicious and satisfying combination perfect for a quick weeknight dinner or a relaxed weekend meal. The tangy, aromatic rasam, a South Indian lentil-based soup, beautifully complements the crispy, savory vada (lentil fritters). This vibrant dish is surprisingly simple to make, offering a burst of flavour with minimal effort. The unique blend of spices in the rasam, from the warming ginger and pepper to the tangy tomatoes and tamarind, creates a complex yet harmonious taste profile that will leave you wanting more.
This recipe focuses on creating a quick and easy version of Rasam Vada, perfect for even the busiest of cooks. Whether you're a seasoned chef or a culinary novice, you'll find this recipe straightforward and achievable. Ready to dive in and experience the magic of this South Indian culinary gem? Let's get started with the step-by-step instructions below.
Tools Needed
- Cooker
- Mixer Grinder
- Pan
- Appam Stand
Ingredients
- Toor Dal (Pigeon Pea Lentils): 1 vat
- Tomatoes: 1 vat
- Water: 3 vats
- Turmeric Powder: a little
- Garlic: 3 cloves
- Ginger: 1-inch piece
- Fresh Coconut: some
- Curry Leaves: some
- Onion: some
- Mustard Seeds: some
- Cumin Seeds: a little
- Asafoetida: a little
- Dried Red Chilies: 2
- Fenugreek Seeds: 1/2 teaspoon
- Black Rasam Powder (or Sambar Masala): some
- Chilli Powder: some
- Coriander Powder: a little
- Tamarind: a handful
- Salt: to taste
- Jaggery: a little
- Moong Dal (Green Lentils): 1 vat
- Urad Dal (Split Black Lentils): 1 vat
- Ginger-Chili Paste: some
- Coriander: a little
- Eno (Fruit Salt): 1/2 packet
- Oil
- Green Coriander: for garnish
Step-by-Step Instructions
Step 1. Prepare the Rasam
- Wash toor dal and cook it in a cooker with tomatoes, water, and turmeric powder for 4-5 whistles.
- Once the pressure is released, remove the tomatoes and grind the dal with some water.
- Grind garlic, ginger, coconut, curry leaves, and onion in a mixer.
- Grind the tomatoes separately in the same mixer.
- Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves, red chilies, and fenugreek seeds.
- Add the tomato-onion paste and cook until the oil separates.
- Add the coconut-garlic paste and fry until well cooked.
- Add turmeric powder, chili powder, coriander powder, and rasam powder (or sambar masala). Mix well.
- Add the cooked dal and mix well. Simmer until the lentils boil.
- Add tamarind juice (or lemon juice) and salt to taste. Add a little jaggery and chili powder.
- Simmer until the rasam is ready.
Step 2. Prepare the Vada Batter
- Soak moong dal and urad dal for 4 hours. Drain excess water and grind with ice cubes.
- Beat the batter well until frothy.
- Add ginger-chili paste, curry leaves, and coriander. Mix.
- Add Eno and mix.
Step 3. Cook the Vada
- Heat the appam stand and add a little oil. Add the batter and bake until golden brown.
Read more: Global Thanksgiving: Easy Indian Spiced Butternut Squash Soup
Tips
- Use dry coconut if fresh coconut is unavailable.
- Adding ice cubes while grinding dal prevents the mixture from getting hot.
- Baking the vadas uses less oil than frying.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 80-90g
- Protein: 25-30g
FAQs
1. Can I make the rasam and vada ahead of time?
Yes! The rasam can be made a day in advance and stored in the refrigerator. The vadas are best enjoyed fresh, but you can fry them ahead and reheat gently.
2. What can I substitute if I don't have tamarind?
You can use tamarind paste or even a tablespoon of lemon juice as a substitute for tamarind. Adjust the amount to your taste preference.
Enjoy your homemade Rasam Vada! This simple yet flavorful dish is a perfect example of South Indian cuisine's ability to satisfy both the palate and the soul. We hope this recipe has inspired you to try this delicious and easy-to-make meal.