Make Restaurant Style Tomato Rasam and Medu Vada at Home with Ritu’s Patr Rasam Powder
There’s no better way to warm up on a cold winter evening than with a steaming hot cup of fresh, spicy and tangy rasam. Typically prepared with tamarind sauce and boiled with salt, chillies, jaggery and chopped tomatoes, mashed toor dal and Ritu’s Patr Rasam Powder are the main ingredients needed to make the perfect weeknight soup in just 30 minutes.
Rasam is typically enjoyed with hot steamed rice and papad and of course pairs perfectly with south Indian favorites such as idli, dosa, and uttapam. However, my favorite combination with a bowl of rasam is medu vada and coconut chutney. The fried vada adds a perfect crunch to the rasam and soaks up the spicy, chatpata flavor to make a delicious meal! Follow the recipe below to make restaurant style Tomato Rasam with Medu Vada!
(2 servings)
Ingredients:
Rasam Ingredients:
2-3 tsp RITU’s patr Rasam powder
1 1/2 tbsp arhar dal
3 to 4 tomatoes chopped
1/4 tsp imli
Salt to taste
¼ tsp haldi
2 green chili slit lengthwise
Few curry leaves
4 cups water
2 tbsp Chopped coriander
for tempering:
- 2 tsp oil
- 2 tsp mustard seeds
- 1 dried red chili (broken)
- A few curry leaves
- A pinch of hing
Medu Vada Ingredients:
1 cup urad dal
2 green chilli (finely chopped)
1 inch ginger (finely chopped)
few curry leaves (finely chopped)
4 tbsp coriander (finely chopped)
2 tbsp dry coconut / kopra (chopped)
pinch of hing / asafoetida
4 tbsp rice flour
1 tsp salt
oil for deep frying
Instructions:
Rasam instructions
1)Soak dal and tomates for 15 mins with imli
2)Pressure cook for 3 to 4 whistle….
3)Remove the lid and mash tomates nicely add 4 cups of water, bring it boil.
4)Add 2 green chillies.
5)Boil for 5 mins.
6)Add RITU’S Patr Rasam Powder 2 TSP, taste if required add another 1/2 to 1 tsp
7)Finally add dhaniya,switch of the gas.
8)Tadka with coconut oil and don’t forget to add kadhi patta and hing.
9) Serve tomato rasam with rice and papad or follow the recipe given below for preparing Medu Vada.
Medu Vada Instructions
- First, soak 1 cup urad dal in water for 3 hours. Do not over soak, as the vadas will absorb oil.
- Drain off the water and grind to fine fluffy paste, adding water as required. Generally 4 tbsp of water is sufficient for making a smoot, thick paste.
- Transfer the urad dal paste into large mixing bowl. Beat and mix the batter in circular motion till it turns light. This helps to incorporate air into batter and ensures your medu vadas will turn out soft and fluffy.
- Further, add 1 inch ginger, few curry leaves, 2 tbsp coriander, 1 tbsp dry coconut, pinch of hing, 2 tbsp rice flour and ½ tsp salt.
- Mix the batter well.
- Heat the oil for frying in large kadai. Wet your hands with enough water and take a small ball sized dough give it a round shape. Now slowly shape the edges and make a hole at the center.
- Drop the vada in oil and deep fry the medu vada on medium flame.
- Fry on both sides till they turn golden brown and crisp.
Your medu vada and rasam are ready! Enjoy with coconut chutney on the side to help cool down the spice a little whereas those who like an extra kick with their food can opt to add Ritu’s Patr Chutney Powder with a table spoon of ghee.
