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Chettinad Rasam Vada

30 Minutes | Medium | Serves 4

INGREDIENTSINSTRUCTIONS

INGREDIENTS

For the Medu Vada:

  • 1 cup split Urad Dal (Black Gram Dal), soaked in water for 4-6 hours.
  • 1-2 Green Chilies, finely chopped.
  • 1-inch piece of Ginger, grated.
  • 1 tablespoon Curry Leaves, chopped.
  • 1/2 teaspoon Cumin Seeds.
  • Pink Salt to taste.
  • Edible Oil for frying.

For the Authentic Chettinad Style Rasam:

  • 1 tablespoon Ghee.
  • 1/2 teaspoon Mustard Seeds.
  • 1/2 teaspoon Cumin Seeds.
  • 1/4 teaspoon Black Pepper.
  • 1/4 teaspoon Turmeric Powder.
  • 1 tablespoon Amima’s Kitchen Chettinad Rasam Spice Mix.
  • 2 medium Tomatoes, chopped.
  • 1-2 Green Chillies, slit.
  • 2 cups Water (adjust for consistency).
  • Pink Salt to taste.
  • 1 tablespoon Fresh Coriander, chopped (for garnish).
  • 1 tablespoon Tamarind Pulp (or adjust according to taste).

INSTRUCTIONS

For the Medu Vada:

  1. Drain the soaked urad dal and grind it in a blender or food processor with a little water (just enough to make a thick batter). The batter should be smooth and fluffy.
  2. Transfer the batter to a bowl and add chopped green chilies, grated ginger, chopped curry leaves, cumin seeds, and salt. Mix well.
  3. Heat oil in a deep frying pan over medium heat.
  4. Wet your hands and shape the batter into small round balls or flatten them into small discs.
  5. Carefully drop the shaped vadas into the hot oil. Fry until golden brown and crisp on all sides.
  6. Once done, remove the vadas from the oil and place them on paper towels to drain excess oil.

For the Authentic Chettinad Style Rasam:

  1. In a pot, heat ghee or oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
  2. Add black pepper, turmeric powder, and the Amima’s Kitchen Chettinad Rasam Spice Mix. Stir and cook for a minute to release the spices' aroma.
  3. Add chopped tomatoes and slit green chilies to the pot. Cook for a few minutes until the tomatoes soften.
  4. Add water and bring the mixture to a boil. Once boiling, lower the heat and simmer for 5-7 minutes.
  5. Add tamarind pulp and salt, adjusting to taste. Simmer for another 2-3 minutes.
  6. Garnish with fresh coriander leaves.

To Serve:

  1. Place the fried vadas in a serving bowl. Pour the hot rasam over the vadas.
  2. Let the vadas soak in the rasam for a few minutes to soften and absorb the flavors.
  3. Serve the rasam vada hot, garnished with extra coriander if desired.