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Rasavada

Rasavada is an evening snacks popular in the Thiruvananthapuram district of Kerala and part of Tamilnadu. It is combination of vada and rasam.

Preparation of Rasam

Ingredients

  • Ripe Tomatoes - 4 nos: (finely chopped)
  • Crushed Pepper - 1-2 tbsp
  • Garlic - 1 pod (crushed)
  • Ginger - 1 tbsp (crushed)
  • Chopped Coriander leaves - 2 tsp
  • Oil - 3 tsp
  • Red Chilli - 2 nos:
  • Curry leaves - 4-5 nos:
  • Asafoetida - a pinch
  • Salt - as required

Preparation Method

  1. Heat oil in a pan and splutter mustard seeds, cumin, curry leaves, red chilli.
  2. Once they crackle add crushed garlic and ginger; fry for till nice aroma comes out.
  3. Add tomato, mix well and cook in low flame keeping the lid closed till tomato become mushy.
  4. Add 4 cups of water and boil.
  5. Add salt, 1 tbsp crushed pepper, and asafoetida. Boil for another 5min:. Check for salt and spiciness; add more salt and/or crushed pepper as per your taste.
  6. Add coriander leaves and boil i n low flame for another 5mins: and keep aside.

Preparation of Vada

Ingredients

  • Parippu (Tur Daal) - 500 gm
  • Onion - 3 nos: (finely chopped)
  • Green Chilli - 4-5 nos: (copped)
  • Curry leaves (chopped) - 1/2 cup
  • Coriander leaves (chopped) - 1/2 cup
  • Coconut oil / Sunflower oil - as required
  • Salt - as required

Preparation Method

  1. Wash and soak the Parippu (Tur Daal) in water for 1hr.
  2. Drain the water and keep the Parippu in a strainer to drain out the excess water.
  3. Take small portions of the Parippu and grind using the chutney jar of the mixer (Do not make paste, just 2-3 pulse is enough).
  4. Transfer the contents to a large bowl and add chopped onion, green chilli, curry leaves, coriander leaves and salt.
  5. Mix all the ingredients.
  6. Take a handful of the mix and make a ball and press the ball lightly.
  7. Deep fry in medium flame till both the sides become brown color.
  8. Take out vada from oil and transfer to a kitchen towel to remove excess oil.
Preparation of Rasavada

  1. Boil the rasam, keep the flame in low and add the prepared vadas to the rasam.
  2. Make sure that the vadas are fully immersed in the rasam and boil for 2-3 mins:
  3. Keep the lid closed and keep aside for 3-4 hours. The vada should have absorb the rasam and rasam become thick.
  4. Transfer 1-2 vadas and some rasam to a serving bowl.
  5. Enjoy the spicy and delicious Rasavada.



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