20 September, 2017
Rasam vada | Rasam waday |
ರಸಂ ವಡೆ | ರಸಂ ವಡ |
Rasam vade/waday/wada/vada is nothing but, deep fried, disc shaped fritters made using soaked black gram lentil and later these vada/waday are soaked in a kind of thin lentil soup which consists of small amount of lentils, tomato, tamarind juice, jaggery and traditional spice powder mix called rasam powder/saaru pudi.
Rasam wada is an aromatic & yummy evening snack. So today I’m going to post the recipe of the rasam, which is used in making this particular snack. This quantity of rasam can be served for four people with two vada for each person.
You may also like to check ⇒ ambode , Kutchhida batani kadubu , Kutchhida khara kadubu , avalakki nuchhinunde , Instant dahi vada/waday , madduru waday , togari-tarakari nuchhinunde , mosaru vade/waday , Uddina waday/vada , baked bread rolls ,
I make them only once in a year during this pakshamasa, So below is the pic of this year’s ie… today’s rasam waday along with Parippu rice/bele anna (of course without onion)
Ingredients : measuring cup used – 250 ml
- Pigeon pea/toor dal/arahar dal – 1/4 cup
- Green gram lentil/moong dal – 1/4 cup
- Tomato (chopped) – 1 big
- Green chilies (slit) – 2 nos.,
- Curry leaves – 1 string
- Coriander leaves – 2 tbsp
- Fresh coconut chunks – 2 to 3 tbsp
- Turmeric powder – 1/4 tsp
- rasam powder/saarina pudi – up to 1 tbsp (adjust)
- Red chilli powder(which is used for color) – 1/8 tsp
- Black pepper powder – 1/8 tsp
- Tamarind juice – 4 tbsp (adjust)
- Jaggery – 1/2 tbsp (adjust)
- Salt to taste
- Water – approximately 1&1/2 litres
For tempering :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Hing – 1/4 tsp
PROCEDURE :
- Wash well and cook both the lentils in 1/2 litre of water and keep it aside
- Boil remaining 1 litre of water and add in chopped tomato, slit green chillies, curry leaves, coriander leaves and coconut chunks and allow it to boil till tomatoes are little soft
- Now add in cooked lentil mixture (you can also grind the lentils into paste and put), saarina pudi/rasam powder , turmeric powder, red chilli powder, black pepper powder, tamarind juice , jaggery and salt and let it come to rolling boil
- Mean while prepare tempering using the ingredients under the heading “for tempering”
- Once the lentil mixture is boiling well, remove from the fire and pour the prepared tempering over it
- The rasam/saaru for vada is ready to be used
- Now place the prepared vada/waday in a serving bowl and pour the saaru/rasam over it and let it sit for five minutes and then serve hot
- Relish the hot steaming home made yummy rasam waday/vada
