By Garima Johar
December 14, 2024
If you are looking for a hot snack during a typical winter day, there’s nothing better than rasam paired with crispy vadas. The South Indian staple is not just delicious but also keeps you warm.
For the Vada: 1 cup Urad dal 1 piece ginger 1 green chilli Salt to taste Oil for deep frying
For the Rasam: 1/4 cup Toor dal 2 tomatoes 1 small ball tamarind paste 1 tsp Rasam powder A few curry leaves 1 tsp mustard seeds 1/2 tsp cumin seeds A pinch of turmeric powder Red chilli powder to taste Salt to taste Coriander leaves for garnish Oil for tempering
Soak urad dal for 3-4 hours. Grind the soaked dal with ginger, green chilli, and salt into a batter.
Heat oil in a pan. Deep-fry small portions of the batter till crispy. Set aside.
Pressure cook toor dal with a few curry leaves.
Heat oil, splutter mustard and cumin seeds. Add chopped tomatoes and cook till soft.
Add turmeric powder, red chilli powder, and rasam powder. Saute for a minute.
Add the cooked toor dal, tamarind paste, and water. Season with salt and let it simmer.
Garnish with chopped coriander leaves and serve with the fried vadas.