Rasa Vada

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Ingredients For Making Rasam

1. Grind cumin seeds and pepper corns to a coarse powder. Keep aside
2. Soak tamarind in 1/2 cup of water and extract the juice.
3. Take the tamarind juice and tomato in a heavy bottomed vessel.
4. Add salt and hing and keep in flame and allow it to boil.
5. When it starts to boil, add rasam powder and allow it to boil for atleast 5 minutes till the raw smell of the rasam powder goes off.
6. Now, in a separate pan, add ghee and when the ghee is hot, add mustard seeds.
7. When the mustard seeds starts to sputter, add cumin-pepper coarse powder and fry for 1 minute and remove from fire.
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. Rasam is ready to serve.

1. Drain the dal add green chillies, ginger, salt, asafoetida and salt and grind to a smooth paste.
2. Mix well adding curry leaves to make it light and fluffy.
3. Heat oil till a drop of batter dropped in comes up at once.
4. Shape the dal mixture into flat rounds, make a hole in the center and fry, first over high heat, then over lowered heat till brown and cooked through.
5. Lift the vadas out of oil and drain on absorbent paper and serve.

1. Add half the rasam in a bowl and add fried vadas. (Make sure rasam is hot)
2. Soak the vadas in rasam for atleast 1 hour.
3. Heat up the remaining rasam and add to soaked vadas.
4. Garnish with coriander leaves & serve.