How to make Rasam Vada -
Urad dal vadas served with piping hot rasam – a wonderful and spicy snack that will completely satiate your palate
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea (toovar dal/arhar dal), Urad dal vadas
Cuisine : South Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Steamed Fish With Ginger Chole Kulcha Tacos California Prune and Palak kabab Murg Benarasi Bhida
Rasam Vada Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rasam Vada Recipe
Split pigeon pea (toovar dal/arhar dal) soaked for 30 minutes and drained 4 tablespoons
Urad dal vadas as required
Salt to taste
Turmeric powder 3/4 teaspoon
Dried red chillies 3
Black peppercorns 8-10
Cumin seeds 1 1/2 teaspoons
Ginger chopped 1 inch
Small tomato chopped 1
Rasam powder 1 tablespoon
Asafoetida 2 pinches
Tamarind pulp 1/2 tablespoon
Ghee 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 10-12
Crushed black peppercorns 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Transfer split pigeon peas into a pressure cooker, add 3 cups water, salt and ½ tsp turmeric powder and let the mixture come to a boil. Put the lid on and cook under pressure till 4-5 whistles are released.
Step 2
Meanwhile, heat a non-stick pan on medium heat, add dried red chillies, black peppercorns and cumin seeds and dry roast till fragrant.
Step 3
Transfer the spices into a blender jar, add ginger and grind. Add sufficient water and further grind into fine paste.
Step 4
Open the lid of the cooker once the pressure settles completely and strain the mixture into a jar.
Step 5
Heat 2 cups of water in a deep non-stick pan, add tomato, rasam powder, asafoetida, remaining turmeric powder, tamarind pulp, ground spice paste and salt, mix well and cook till the mixture is reduced to half. Add the strained dal water and mix well and let the mixture come to a boil.
Step 6
Heat ghee in a small non-stick pan, add mustard seeds and let them splutter. Add curry leaves and a pinch of asafetida, mix and sauté for a few seconds.
Step 7
Add this tempering to the rasam mixture and mix. Add crushed peppercorns and coriander leaves and mix well.
Step 8
Place a vada in each serving plate and pour the hot rasam over it. Serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
