Ingredient.....
For vada
- White udat dal -2 cups
- Moong dal - 3 tbsp
- Jeera/Cumin seeds - 1tsp
- Salt to taste
For Rassam
- Finely Chopped riped tomatoes - 2 cup
- Cooked tur dal (puree) - 2 tbsp
- Tamarind pulp - 1tsp
- Garlic paste - 1tbsp
- Red chilly powder - 1tsp
- Corrainder powder -1 tsp
- Rassam masala - 1tsp
- Turmeric powder - pinch
- Black pepper powder - pinch
- Salt to taste
- Oil - 2tbsp
Pictorial recipe....
Vada making
Take 2 cups of white udat dal.
Wash and soak in water for about 4-5 hours.
Grind it in a fine paste and let it ferment overnight.
Add Jeera/cumin seeds and salt to taste.
Mix for 2-3 minutes in one direction till fluffy .
Fry medium size vada.
Fry on medium flame.
Fry till golden colour.
Remove from oil....
And place them in warm water.
Squeeze the soaked vadas and keep in a plate.
Lets make rassam.
Finely Chop red tomatoes ( select riped ones)
Kuthi garlic.
Heat an oil in a saucepan
Add garlic,some curry leaves and saute.
Add in hing / asafoetida
Chopped tomatoes.
Red chilly powder.
Coriander powder.
Turmeric.
Kanda lasoon masala(optional)
Salt to taste.
Add in tamarind Pulp and cook till the tomatoes are soft.
Add in 2 tbsp of tur dal(dal Puree)
Cook for 2 minutes and add in water for running consistency.
Freshly chopped coriander leaves.
Rassam madala.
Black pepper.
Boil the Rassam for about 5 minutes.
Pour hot Rassam on Vada.
Enjoy....!!
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