Rasa Vadai is a tasty delicious snack from the South Indian Cuisine. It is very popular in the Nagercoil region of southern Tamilnadu. You will get this in all the restaurants in the morning hours (breakfast time) and also in the evening hours to go with Idli and Dosa. We have already given the method to make the Paruppu Vadai in our earlier posting South Indian Style Paruppu Vadai. You can see the video for Paruppu Vadai in the link
Red Chilli – 1
Whole Black Pepper – 1 tsp
Cumin Seeds – ½ tsp
Coriander Seeds- ½ tsp
Garlic Pods – 5
Medium Sized Tomato – 1
Chopped Coriander Leaves -1 tbsp
Curry Leaves – few
Coconut Oil – 1 tbsp
Mustard – 1 tsp
Cumin Seeds – ½ tsp
Curry Leaves – from 1 sprig
Turmeric Powder – 1/8 tsp
Asafoetida – 1/8 tsp
Tamarind – small lemon size ball soaked in ¼ cup of water.
Salt – to suit taste
Water – 1 litre (or as required)
Dal Vada (Paruppu Vada) – 10 to 12
Chopped Coriander Leaves – 1 tbsp
Crush the Red Chilli, Black Pepper, Cumin Seeds, Coriander Seeds and Garlic Pods without adding any water.
Blend Tomato, Coriander Leaves and Curry Leaves to a fine paste without adding any water,
Heat the Coconut Oil in a pan. Add Mustard Seeds and Cumin Seeds and allow them to crackle. Add Curry Leaves. Add the blended Pepper Mix. Sauté them in low flame for 30 seconds. Add the Tomato paste and cook for 30 more seconds.
Add Turmeric Powder and Asafoetida. Squeeze out the Tamarind to the water in which it was soaking and add this Tamarind water to the above. Add 1 more litre of water. Add Salt.
When the whole liquid starts foaming at the border, add the Dal Vadas, Curry Leaves and Coriander Leaves. Once the Rasam starts boiling, reduce the flame and simmer for 15 minutes.
The Nagercoil Rasa Vadai is ready.
Serve with Idli, Dosa etc. You can also serve it as a separate dish (with Chutney, if required). You can serve it as a side dish with Dahi Rice – a delicious combination.
You can store this (soaked in the Rasam) in refrigerator for 2 to 3 days.