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Home / Easy Recipe: Udupi style Rasam Vada(Sour and tangy)

Easy Recipe: Udupi style Rasam Vada(Sour and tangy)

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Udupi style Rasam Vada(Sour and tangy), We need prepare 24 Ingredients And 6 Steps

Ok now How To Cook Udupi style Rasam Vada(Sour and tangy)

Udupi style Rasam Vada(Sour and tangy) You can cook Udupi style Rasam Vada(Sour and tangy) using 24 ingredients and 6 steps. Here is how you achieve Udupi style Rasam Vada(Sour and tangy).

Ingredients of Udupi style Rasam Vada(Sour and tangy)

  1. You need to prepare For of Rasam:.
  2. Prepare 1 tbsp of White Lentils (Urad Dal).
  3. You need to prepare 2 tbsp of Oil.
  4. You need to prepare 1/2 of Ginger Paste.
  5. Prepare 4 of Tomatoes (chopped).
  6. Prepare 2 tbsp of Rasam Masala.
  7. Prepare 1/2 tsp of Kashmiri Red Chilli Powder.
  8. You need to prepare 3 tbsp of Tamarind Juice.
  9. Prepare 2 tbsp of Jaggery.
  10. Prepare 2 tbsp of toor dal (cooked).
  11. You need to prepare 8-10 of Curry Leaves.
  12. You need to prepare 3 cups of Water.
  13. Prepare For of Tempering/Tadka:.
  14. You need to prepare 1 tbsp of Oil.
  15. You need to prepare 1 tbsp of Mustard Seeds.
  16. Prepare 2 of Red Dry Chillies.
  17. Prepare 10-12 of Curry Leaves.
  18. Prepare 1/2 tsp of Asafoetida.
  19. Prepare For of Vada:.
  20. Prepare 1 cup of Urad Dal Batter.
  21. You need to prepare 1/2 cup of grated Coconut.
  22. You need to prepare 2 tbsp of Coriander Leaves (chopped).
  23. Prepare As per taste of Salt.
  24. Prepare 1 tsp of Ginger & Chilli Paste.

Udupi style Rasam Vada(Sour and tangy) instructions

  1. Drain urad dal and grind to a thick batter. Add coconut, green chillies, ginger, salt and whisk the batter well..
  2. Heat sufficient oil in a kadai. Dampen your hands, shape the batter into small balls with finger tips and drop into the oil. Deep fry till golden. Drain vadas on absorbent paper..
  3. For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften..
  4. Heat oil in a pan. Add asafoetida, mustard seeds, broken red chilli and curry leaves. Strain the tomatoes and dal and transfer into a mixer jar and grind to a smooth puree. Add the remaining stock to the tempering and mix..
  5. Add the puree and mix. Add rasam powder, tamarind pulp, jaggery and salt and mix well. Add coriander leaves and mix. Simmer for two to three minutes..
  6. To serve place the vadas in serving bowls, pour the hot rasam over and serve immediately..

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