Rasam Vada Recipe: Quick & Easy South Indian Dinner

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.
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.
Prepare the Rasam
  • 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.
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.
Prepare the Rasam
  • 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.
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.
Prepare the Rasam

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.
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.
Prepare the Vada Batter

Step 3. Cook the Vada

  • Heat the appam stand and add a little oil. Add the batter and bake until golden brown.
Heat the appam stand and add a little oil. Add the batter and bake until golden brown.
Cook the Vada

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.