Preparation Time : 45 mins(soaking time) | Cooking Time : 15 Mins |Serves: 3-4
Ulundhu Vadai ( medhu vadai) 8 (skip onions in vadai)
Toor dal cooked 2 tsp
Rasam powder * 1 and 1/4 tsp
Turmeric powder 1/4 tsp
Thin tamarind extract 1 cup
Salt to taste
Asafoetida a pinch
Freshly ground pepper 3/4 tsp
Oil 1 tsp
Mustard seeds 1/4 tsp
Coriander leaves | curry leaves few
*If you do not have rasam powder, dry roast the following ingredients and either powder it or grind this into a fine paste.
Toor dal 1 tsp
Pepper 1/2 tsp
Vendayam | methi seeds 1/8 tsp
jeera 1/4 tsp
Red chili 1-2
Dhaniya | coriander seeds 1/2 tsp
- Check out my ulundu vadai post to see how to make vadai. I have linked the recipe in the ingredients list. Do not add onion to the vadai.
- Soak a small gooseberry sized tamarind in hot water and take a thin extract using 1 cup of water.
- In a pan add the tamarind water, rasam powder, asafoetida, salt and finely chopped tomato.
- Keep the cooked toor dal ready by diluting it with 1 cup of water.
- If using the freshly ground rasam powder add to the tamarind extract mix. Allow the tamarind mixture to boil for 5 to 7 minutes in a low flame. Add in the toor dal water to this and when it is frothy switch off the flame.
- Add the freshly ground pepper. Even if you are using fresh rasam powder add this fresh ground pepper.
- Temper with mustard seeds. Add curry leaves and coriander leaves.
- Keep the rasam piping hot.
- Make vadais on the other side and in a serving bowl, add the hot vadais and piping hot rasam. Garnish with coriander leaves and serve immediately.
- The pepper flavour of the rasam is the key in this rasam, so add it without reducing.
- Do not add the toor dal more than the quantity mentioned.
- Do not grind the tomato, it will make the rasam cloudy.
- For this rasa vadai we need more thin diluted rasam. In tamil theliva only venum not the mandi.
- Always pur the rasam piping hot. Also let the vadais be hot, if not warm.
- If it is cold or if you are making with left over vada, dip the vadai in piping hot water and gently squeeze out the extra water and dunk in rasam.
- You can add crushed ginger(a small piece to the rasam along with the tamarind mixture)
- Always serve immediately else will be soggy and dissolve into pieces.