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

1

SAUTE - LOW FLAME

mix well, cover and boil for 10 minutes or until everything is well cooked

2

RASAM POWDER

blend to a fine powder and rasam powder is ready. you can prepare this in large batch and store in an airtight container

3

OIL - 2 TBSP

to prepare rasam, in a large kadai heat 2 tbsp oil

4

MUSTARD - 1 TSP

splutter, 1 tsp mustard, ½ tsp cumin, pinch hing and few curry leaves

5

TOMATO - 1 CHOPPED

add 1 tomato, 1 chilli, 1 cup tamarind extract, ½ tsp turmeric, 1 tsp salt and ½ tsp jaggery.

6

BOIL - 10 MINUTES

mix well, cover and boil for 10 minutes or until everything is well cooked.

7

TOORDAL - 1 CUP

further add 1 cup toor dal, 4 cup water and mix well adjusting consistency as required

8

RASAM POWDER

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.

9

MIX WELL

mix well making sure there are no lumps

10

 BOIL - 2 MINUTES

boil for 2 minutes or until the flavours are well absorbed. do not over boil, as the flavours will be lost

11

RASAM

finally, add 2 tbsp coriander and south indian rasam is ready. keep aside.

12

URAD DAL - 1 CUP

firstly, soak 1 cup urad dal in enough water for 1½ hours

13

WATER

rinse well and drain off the water. transfer the soaked dal to mixi or grinder

14

SOFT & FLUFFY BATTER

blend to smooth thick paste adding water as required

15

RICE FLOUR - 2 TBSP

now transfer the urad dal batter to a large bowl, add 2 tbsp rice flour

16

CHILLI - 2 CHOPPED

also add 1 inch ginger, 2 chilli, few curry leaves, 2 tbsp coriander and ½ tsp salt

17

MIX WELL

mix well making sure everything is well combined.

18

BALL SIZED - WET HAND

now dip a hand in the water and scoop out a small ball sized batter

19

HOT OIL - DROP SLOWLY

drop in hot oil, keeping the flame on medium

20

GOLDEN BROWN

fry on medium flame until the vada turns golden and crisp.

21

DRAIN OFF

drain off the vada over kitchen paper to remove excess oil.

22

DROP IN RASAM

immediately drop the vada into hot rasam.

23

COVER & REST - 2 HOURS

soak for 2 hours or until the vada absorbs the rasam

24

READY TO EAT

finally, enjoy rasam vada garnished with sev.

25