North India Statesman
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We always try to bring a new recipe for you, and today we have brought you a delicious and traditional recipe. Today’s name of our recipe is Vada Rasam! Vada Rasam is a popular South Indian breakfast or snack recipe. Vada and rasam are made together in this recipe. Vada is a fried ball made of potatoes, lentils or vegetables, while rasam is a spicy and spicy soup.
This recipe will be a great option for you during this cold rainy season. The soft vada and the warm rasam poured over it gives a wonderful taste. Eating rasam during cold, cough or cold days keeps the body warm. Vadas are made from urad dal, which is a good source of protein. Vada rasam is a light but satisfactory food option. So let’s know about the material and steps required for this.
Material
- Urad Dal – 1 cup (soaked overnight)
- Green Chilli – 2 (Finely chopped)
- Ginger – 1 inch (finely chopped)
- Asafoetida – 1 pinch
- salt to taste
- Oil – to fry
- Turmeric Dal – 1/4 cup (cooked)
- Tomato – 1 (chopped)
- Rasam powder – 2 teaspoons (or homemade masala)
- Water use – 2 cups (hot water)
- Tamarind pulp – 2 tablespoons
- Jaggery – 1 teaspoon
- Asafoetida – 1 pinch
- Mustard – 1/2 teaspoon
- Curry Leaf-8-10 leaves
- Dry red chili – 2
- Turmeric – 1/4 teaspoon
- salt to taste
- Oil/Ghee – 2 tablespoons
- Coriander – for decoration
Action
- To make Vada Rasam, first soak the urad dal for 5-6 hours and then add a little less water and grind it finely.
- Add chopped ginger, chili, asafetida and salt to it and mix well.
- Heat the oil in a pan and fry it by making small balls or donuts.
- Fry until the golden brown and keep it aside.
- Heat the oil in a pan and add mustard seeds, asafetida, curry leaves and red chili.
Add tomatoes and fry well. - Then add tamarind pulp, jaggery, turmeric, rasam powder, salt and hot water and boil it.
- Add cooked pigeonpea dal to it and cook for a while.
- Finally add coriander over the top and turn off the heat.
- Put the hot rasam in a bowl, add ready vads and garnish with coriander.
- Vada rasam looks tasty even without rice, enjoy it during this monsoon season.
