Rasam Vada | रसम वडा | Sanjeev Kapoor Khazana

This classic South Indian combination can never get old, crispy vadas dunked in aromatic and flavourful rasam is super comforting!
RASAM VADA
Ingredients
For vada
1 cup split black gram skinless (dhuliurad dal), soaked
2-3 tablespoons coconut, chopped
2 green chillies, chopped
½ inch piece ginger, chopped finely
Salt to taste
1 tablespoon oil + to deep fry
2 teaspoons rasam powder
2 tablespoons split pigeon pea (toovar dal)
2 medium tomatoes, chopped roughly
¼ teaspoon asafoetida
½ teaspoon mustard seeds
1-2 whole dry red chillies, broken
10-15 Curry leaves
1 teaspoon tamarind pulp
1 teaspoon jaggery, grated
1 tablespoon fresh coriander leaves, chopped
Method
1. Drain urad dal and grind to a thick batter. Add coconut, green chillies, ginger and salt and whisk the batter well.
2. Heat sufficient oil in a kadai. Dampen your hands, shape the batter into small balls with finger tips and drop into the oil. Deep fry till golden. Drain vadason absorbent paper.
3. For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften.
4. Heat oil in a pan. Add asafoetida, mustard seeds, broken red chilli and curry leaves.
5. Strain the tomatoes and dal and transfer into a mixer jar and grind to a smooth puree. Add the remaining stock to the tempering and mix.
6. Add the puree and mix. Add rasam powder, tamarind pulp, jaggery and salt and mix well.
7. Add coriander leaves and mix. Simmer for two to three minutes.
8. To serve place the vadas in serving bowls, pour the hot rasam over and serve immediately.
Tip: If you like the rasam to be spicier you can add little more rasam powder.
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