PEPPER - 1 TBSP
firstly, dry roast 2 tbsp coriander seeds, 1 tbsp cumin, 1 tbsp pepper, 2 tbsp toor dal, 2 dried red chilli and few curry leaves
SAUTE - LOW FLAME
mix well, cover and boil for 10 minutes or until everything is well cooked
blend to a fine powder and rasam powder is ready. you can prepare this in large batch and store in an airtight container
OIL - 2 TBSP
to prepare rasam, in a large kadai heat 2 tbsp oil
MUSTARD - 1 TSP
splutter, 1 tsp mustard, ½ tsp cumin, pinch hing and few curry leaves
TOMATO - 1 CHOPPED
add 1 tomato, 1 chilli, 1 cup tamarind extract, ½ tsp turmeric, 1 tsp salt and ½ tsp jaggery.
BOIL - 10 MINUTES
mix well, cover and boil for 10 minutes or until everything is well cooked.
TOORDAL - 1 CUP
further add 1 cup toor dal, 4 cup water and mix well adjusting consistency as required
once the water comes to a boil add 2 tbsp of prepared rasam powder. you can adjust the amount of rasam powder based on the spice level.
mix well making sure there are no lumps
BOIL - 2 MINUTES
boil for 2 minutes or until the flavours are well absorbed. do not over boil, as the flavours will be lost
finally, add 2 tbsp coriander and south indian rasam is ready. keep aside.
URAD DAL - 1 CUP
firstly, soak 1 cup urad dal in enough water for 1½ hours
rinse well and drain off the water. transfer the soaked dal to mixi or grinder
SOFT & FLUFFY BATTER
blend to smooth thick paste adding water as required
RICE FLOUR - 2 TBSP
now transfer the urad dal batter to a large bowl, add 2 tbsp rice flour
CHILLI - 2 CHOPPED
also add 1 inch ginger, 2 chilli, few curry leaves, 2 tbsp coriander and ½ tsp salt
mix well making sure everything is well combined.
BALL SIZED - WET HAND
now dip a hand in the water and scoop out a small ball sized batter
HOT OIL - DROP SLOWLY
drop in hot oil, keeping the flame on medium
fry on medium flame until the vada turns golden and crisp.
drain off the vada over kitchen paper to remove excess oil.
DROP IN RASAM
immediately drop the vada into hot rasam.
COVER & REST - 2 HOURS
soak for 2 hours or until the vada absorbs the rasam
READY TO EAT
finally, enjoy rasam vada garnished with sev.