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| Rasam Vadai |
Rasam Recipe
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Ingredients dry roasted & powdered (Rasam powder)
Pepper-1/2tsp
Jeera/cumin-1/2tsp
Coriander seeds-1/2tsp
Thur/thoor dal-1tsp
Red chillies-1
(dry roast all above ingredients till light brown & make a powder. Do not burn them)
Tempering
Oil or ghee-1/2tspMustard-1/4tsp
Hing-1/4tsp
Curry leaves-few
Other ingredients
Diluted tamarind juice-3 cupsFinely chopped tomato-1big
Salt to taste
Turmeric powder-1/8tsp
Chopped coriander & curry leaves for garnish
Method
Heat oil in a pan & temper it.Pour the tamarind juice,add the chopped tomato,salt & turmeric powder.
When the rasam starts to froth add the rasam powder & switch off the stove ( Do not boil or simmer the rasam,it loses its flavour).Garnish with curry & coriander leaves.
Note:
Do not boil or simmer the rasam,it loses its taste/flavor.Crushed garlic can be added it gives a nice flavor. Add it while adding the tomatoes.
You can even add thoor/thur dal water.
Instead of red chilies even green chilies can be added.
Vadai Recipe version 1
Channa dal - 1 cup
(wash and soak the dal for 1 hour, drain water and grind to a coarse thick mixture)
Chopped onion - 1/4 cup
Chopped green chilly - 2
Jeera - 1/2 tsp
Chopped curry leaves few
Hing - a pinch
Salt to taste
( Mix all ingredients together, heat oil take some batter flatten it and gently drop it into the oil. deep fry the vadai till light brown, remove and add it immediately into the hot rasam. Soak it for few minutes and enjoy. You can even use left over Masala Vadai too for this recipe)
Vadai/Bonda Version 2
Channa dal - 1 cup
Urad dal - 1/4 cup
Hing - a pinch
(Wash and soak both the dals together for 2 hours, drain out the water and grind to a thick batter. Mix in all the ingredients and drop a ladle of batter into the hot oil. deep fry till light brown remove and add it into the hot rasam. Let them soak for few minutes and enjoy)
Salt to taste
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