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.

roast until the spices turn aromatic without burning them.

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

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

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

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

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

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 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.

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.

blend to smooth thick paste adding water as required.

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

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.

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

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.

immediately drop the vada into hot rasam.

soak for 2 hours or until the vada absorbs the rasam.

finally, enjoy rasam vada garnished with sev.