Udupi style Rasam Vada(Sour and tangy)
Udupi style Rasam Vada(Sour and tangy)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, udupi style rasam vada(sour and tangy). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Udupi style Rasam Vada(Sour and tangy) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Udupi style Rasam Vada(Sour and tangy) is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have udupi style rasam vada(sour and tangy) using 24 ingredients and 6 steps. Here is how you cook it.

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