How to make Rasam Vada
- Drain the ural dal and grind it into a thick batter. Add some coconut, ginger, green chilies and salt and mix it all with the batter that you grinded.
- Heat some oil in a kadai. Wipe your hands with a clean, wet cloth and shape the batter into balls with your fingers. Drop the balls into the oil and deep fry until they are golden. Then drain the vadas on absorbent paper.
- For the rasam, cook the toovar dal in a deep pan filled with a cup of water until it gets mashed. Then, add some tomatoes with another cup of water and salt to taste. Let it all cook until soft.
- Heat more oil in a pan, Add mustard seeds, broken red chili, asafoetida and curry leaves. Drain the tomatoes and dal and transfer them to a mixer jar where you must grind them into a smooth puree.
- Add the puree and mix it up. Add the tamarind pulp, rasam powder, salt, and jaggery and mix well. Also mix in coriander leaves and let it all simmer for 2-3 minutes.
- Put the vadas in serving bowls, pour in the rasam and serve hot.
Lentils are one of the oldest domesticated plants, having been around for over 9,000 years.