This combo from south Indian cuisine is very falvourful. Usually medu vada is paired with sambar, but I evenly like it to have it with rasam too. Crispy vadas are dunked into flavourful rasam creates a delicious combination. You can have it in breakfast, lunch or dinner anytime.
Ingredients
To prepare medu vada:
2 cups udad daal
2 green chillies
A piece of ginger
1 tsp cumin seeds
To taste salt
Ingredients to prepare rasam:
3 Tomatoes
2 tbsp oil
2 tsp udad daal
1 tsp chana daal
1 tsp mustard seeds
2 dry red chilli
1 tsp Chilli powder
2 tsp rasam powder
2 tsp dhaniya jeera powder
To taste salt
Method:
To prepare vada soak udad daal into sufficient water for about 4-5 hours. Then drain the water completely and grind it to a smooth batter. Also add green chillies, a piece of ginger and cumin seeds while you grind the daal. Deep fry the vada in hot oil from prepared batter.
To prepare rasam in a pan take oil. Add udad daal and chana daal and let it cook till it changes the colour. Throw chopped tomatoes and let it get cooked. Add dry red chillies and rasam powder to it. Once tomatoes get cooked completely, grind it to a paste. Add water to it and keep it for boiling. Also add turmeric powder, red chilli powder, dhaniya and salt to taste. Bring it to a boil and at last add tempering of mustard seeds, cumin seeds and generous amount of Currys leaves. Serve vada with rasam.
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