Rasam is something taken very seriously in South Indian kitchens. Rasam is hot, sour and a little sweet from the jaggery or sugar rounding off the flavors so well. The color and aroma make it mouth-watering. The important thing in the rasam is the rasam powder / saaru podi. It has a unique flavor and that’s important for the rasam. We have used homemade rasam powder in this recipe, using toor dal , cumin seeds,
red dry chili, black pepper, coriander seeds, thing, and Kashmir red chili powder.
Homemade Rasam
- 1 cup urad dal (soaked for 3-4 hours)
- 1/4 cup water for grinding
- ½ tsp cumin seeds
- ½ tsp black pepper crushed
- 1 pinch asafoetida
- Salt to taste
- Oil for frying
- Rinse urad dal with fesh water three four times. Grind it with little water to get smooth batter.
- If in case your dal batter become too watery than the instand help will be to add some semolina or urad dal flour or rice flour.
- Add all the spices as indicated in the ingredient list. Whip it nicely so that dal become fluffy. If the batter is fluffy only than you will get soft vada.
- Now keep the oil on gas for frying. Once the oil get hot, take a small amount of batter in your hand or with a spoon and drop it carefully in the medium heated oil , just like small drops. Fry them till they turn up in golden color.
- Now Take them out from the karahi and put them on the tissue paper so that they absorb all the oil.
- Now your vada are ready. Take a soup bowl pour some rasam in it and now add these rasam balls in it and enjoy this steamy soup in the sizzling winters.
