Rasa vada recipe

Rasa vada are made from vadas deep fried from specially seasoned dough and soaked in a rasam curry.

Rasa Vada - malayalamrecipe
Rasa vada description - malayalamrecipe
Rasa vada description Rasam- malayalamrecipe

It is a two step process to prepare Rasa vada

a) Making the dough for vada and deep frying vadas

b) Preparing Rasam curry and soaking vadas in it

 

Ingredients for vada:

Bengal gram – 1 cup

Asafoetida – 1/4 spoon

Red dry chilly – 4 nos.

Small Onions – sliced 1/2 cup

Curry leaves,Salt – As per taste

Oil for fry – 1 cup

Method of preparation of vada:

Blend all the ingredients in a blender to make it to a thick paste by adding enough water to just let it grid  (Not to make fine paste). When it is done, take small lemon size ball in your palm  and press it to make flat cutlet shape. Fry in the medium heat oil till they get are deep brown color. Fish vadas to a separate container and let it cool.

We will make Rasam when the vada cools down.

Ingredients for Rasam

Coriander powder – 1 spoon

Asafoeteda powder – 1/4 spoon

small onions sliced – 1 spoon

garlic pods- 6

Red Chilly powder -1/2 spoon

Black pepper powder – 1/4 spoon

Turmeric Powder – 1/4 spoon

Fenugreek powder -1/4 spoon

Oil – 1 spoon

Coriander leaves, Curry leaves,salt as per taste

lemon – 1

Tomato – 2 numbers

Water – 4 cups

mustard seeds, Dry chilly

 

Method of preparation of  Rasam

In a thick bottom vessel, heat the oil, and do seasoning with mustard seeds,dry red chilly, Curry leaves,sliced onion, sauté well.  Lower the flame to minimum and add sliced tomatoes, once onion turns transparent, . wait till tomatoes turn tender,  add fenugreek powder, Asafoeteda, coriander powder, turmeric powder, black pepper powder and sauté till the flavors are released.  Sprinkle water every now to avoid burning and sticking of the masala.   Add 4 cups of water and salt as soon as the masalas are blended and flavor are release, let Rasam boil.

Switch the flame off and add lemon juice, vadas into this rasam, garnish with coriander leaves. Close with a lid till the vada get soaked in the rasam for at least 1 hour before it is served.

Recipe submitted by Radha