Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, udupi style rasam vada(sour and tangy). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Udupi style Rasam Vada(Sour and tangy) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Udupi style Rasam Vada(Sour and tangy) is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have udupi style rasam vada(sour and tangy) using 24 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Udupi style Rasam Vada(Sour and tangy):

1. Take For Rasam:
2. Make ready 1 tbsp White Lentils (Urad Dal)
3. Make ready 2 tbsp Oil
4. Take 1/2 Ginger Paste
5. Make ready 4 Tomatoes (chopped)
6. Make ready 2 tbsp Rasam Masala
7. Prepare 1/2 tsp Kashmiri Red Chilli Powder
8. Take 3 tbsp Tamarind Juice
9. Take 2 tbsp Jaggery
10. Prepare 2 tbsp toor dal (cooked)
11. Get 8-10 Curry Leaves
12. Get 3 cups Water
13. Make ready For Tempering/Tadka:
14. Prepare 1 tbsp Oil
15. Prepare 1 tbsp Mustard Seeds
16. Get 2 Red Dry Chillies
17. Make ready 10-12 Curry Leaves
18. Get 1/2 tsp Asafoetida
19. Take For Vada:
20. Get 1 cup Urad Dal Batter
21. Take 1/2 cup grated Coconut
22. Make ready 2 tbsp Coriander Leaves (chopped)
23. Get As per taste Salt
24. Take 1 tsp Ginger & Chilli Paste

Steps 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.

So that’s going to wrap this up for this exceptional food udupi style rasam vada(sour and tangy) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!