South Indian Cuisine: Rasam Vada Recipe

South Indian Cuisine: Rasam Vada Recipe


For the rasam

  • ¼ cup toor dal
  • ½ tsp cumin seeds
  • ¼ tsp asafoetida
  • 1 green chilli, chopped
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • 1 tomato, chopped
  • 2 tsp rasam powder
  • ½ tsp red chilli powder
  • 2 tsp tamarind pulp
  • 2 tsp oil

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For the vadas

  • 1 cup urad dal
  • 3-4 green chillies
  • 1 tsp ginger paste
  • salt to taste

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  1. To prepare the rasam, pressure-cook the dal along with one cup of water.
  2. Mash the dal and add two cups of water. Boil and keep aside.
  3. Heat oil in a pan and add cumin seeds, asafoetida, green chilli, curry leaves and turmeric powder.
  4. Sauté and add the tomatoes and cook till they become tender.
  5. Now drain the water from the dal and add this water to the tomatoes. Keep the thick boiled dal aside.
  6. Add the rasam powder, chilli powder, tamarind pulp and salt to it and boil for 4-5 minutes.
  7. Remove and transfer it in a bowl.
  8. To prepare the vadas, soak the urad dal for 4-6 hours.
  9. Grind the dal with chillies and ginger paste with minimum water to make a fine paste.
  10. Add salt and beat well with a spatula.
  11. Heat oil in a pan, place a lemon-sized portion of the dal batter in your palm, make a hole in the centre with your finger and slide it in hot oil till it turns red and crisp.
  12. Deep-fry the vadas one by one and keep them aside.
  13. Take a little water in a vessel and add the vadas to it. Slightly squeeze the vadas to remove the water.
  14. Serve them in a bowl full of hot rasam.

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