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Udupi style Rasam Vada(Sour and tangy)
Udupi style Rasam Vada(Sour and tangy)

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We hope you got benefit from reading it, now let’s go back to udupi style rasam vada(sour and tangy) recipe. To cook udupi style rasam vada(sour and tangy) you only need 24 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Udupi style Rasam Vada(Sour and tangy):
  1. Get For Rasam:
  2. Prepare 1 tbsp White Lentils (Urad Dal)
  3. Take 2 tbsp Oil
  4. Provide 1/2 Ginger Paste
  5. Get 4 Tomatoes (chopped)
  6. Use 2 tbsp Rasam Masala
  7. Prepare 1/2 tsp Kashmiri Red Chilli Powder
  8. You need 3 tbsp Tamarind Juice
  9. Take 2 tbsp Jaggery
  10. Take 2 tbsp toor dal (cooked)
  11. You need 8-10 Curry Leaves
  12. Prepare 3 cups Water
  13. Provide For Tempering/Tadka:
  14. Take 1 tbsp Oil
  15. You need 1 tbsp Mustard Seeds
  16. Provide 2 Red Dry Chillies
  17. Get 10-12 Curry Leaves
  18. Provide 1/2 tsp Asafoetida
  19. Prepare For Vada:
  20. Prepare 1 cup Urad Dal Batter
  21. You need 1/2 cup grated Coconut
  22. Prepare 2 tbsp Coriander Leaves (chopped)
  23. Get As per taste Salt
  24. Prepare 1 tsp Ginger & Chilli Paste
Instructions to make Udupi style Rasam Vada(Sour and tangy):
  1. Drain urad dal and grind to a thick batter. Add coconut, green chillies, ginger, salt and whisk the batter well.
  2. Heat sufficient oil in a kadai. Dampen your hands, shape the batter into small balls with finger tips and drop into the oil. Deep fry till golden. Drain vadas on absorbent paper.
  3. For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften.
  4. Heat oil in a pan. Add asafoetida, mustard seeds, broken red chilli and curry leaves. Strain the tomatoes and dal and transfer into a mixer jar and grind to a smooth puree. Add the remaining stock to the tempering and mix.
  5. Add the puree and mix. Add rasam powder, tamarind pulp, jaggery and salt and mix well. Add coriander leaves and mix. Simmer for two to three minutes.
  6. To serve place the vadas in serving bowls, pour the hot rasam over and serve immediately.

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