South Indian - Rasam Vadai | साउथ इंडियन- रसम वडा | Chetna Patel Recipes

Rasam Powder:

1/4 Cup - Coriander Seeds (20 gm)
1/8 Cup - Pepper Cons (15 gm)
1/8 Cup - Cumin (15 gm)
1/8 Cup - Toor Dal (25 gm)
1/8 Cup - Chana Dal (25 gm)
5 no - Whole Dry Red Chillies
1/2 tsp - Turmeric Powder (Haldi) 1 gm
1/2 tsp - Asafoetida ( Hing )1 gm
5-6 no - Curry Leaves
Salt to taste or Skip it
Dry Roast every thing individually
Except

Asafoetida
Salt
Turmeric Powder

Grind everything coarse Powder or Fine Powder Form that time add salt , asafoetida, Turmeric Powder and Grind it

Your Rasam Powder is Ready , 1 month u can keep outside 3-4 month u can keep in Fridge

Note : Dal Roast till Golden without oil only
Rasam Vada

Ingredients :

1 Cup = 250 ml

2 tbsp - Oil
1 tbsp - Urad Dal
Roast Golden Colour in Slow Flame
5 no - Tomato Chopped
Salt to taste
1/2 tbsp - Ginger Chilli Paste
Sauté very Well till Soft the Tomatoes
2 tsp - Red Chilli Powder
2 tbsp - Rasam Powder ( MTR Brand or Recipe above Given )
2 tbsp - Imli Pulp
1/4 Cup - Toor Dal Boiled ( Boiled in 1 +1/2 Cup Water )
Mix it very well and boil for some time
3 Cup - Water
Boil for some time approx 10-15 min

Tadka :
3 tbsp - Oil
1 tsp - Mustard Seeds
2 no - Whole Red Chillies Dry
8-10 no - Curry Leaves
1/8 tsp - Asafoetida ( Hing )

Put Tadka Over the Boiled Rasam and mix very well and add
1 tbsp - Coriander leaves Chopped
1 tbsp - Jaggery ( Optional )
Mix and Serve

Vada :
1 Cup - Urad dal ( Washed and Soaked 3-4 hours )
Grind like a Coarse Texture
Beat with Hand or Electric Hand Blender( beat with the help of ice cube - keep ice cube on hand and beat with that )
3 - Ice Cube
Masala :
1 tbsp - Ginger Chopped
2 tbsp - Green Chilli Chopped
2-3 tbsp - Coriander leaves Chopped
Salt to taste
Beat with hand Properly

Make Vada with hand and Fry till Golden in Slow Flame

Serve with Rasam and Coriander Chopped

Used Here Below Recipe :

Ginger Chilli Paste :
https://youtu.be/hYEaGrvyjro

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