Indian
Indian - Street Food and Snacks
Rasam
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 3/4 cup urad dal, soaked 2 hours
- • 2 green chilies
- • 2 cups oil for deep frying
- • 2 tbsp tamarind pulp
- • 2 tomatoes, chopped
- • 1 tsp black peppercorns, crushed
- • 1 tsp cumin seeds, crushed
- • 1 tbsp ghee
- • 1 sprig curry leaves
Preparation Steps
1
Phase 1
Grind the soaked urad dal with the green chilies into a thick, fluffy batter, whisking in salt.
2
Phase 2
Drop spoonfuls of the batter into hot oil and fry small round vadas until golden.
3
Phase 3
Simmer the tamarind pulp and tomatoes with the crushed pepper, cumin, salt, and 3 cups water until the raw smell fades.
4
Phase 4
Sizzle the curry leaves in the ghee and pour the tempering into the rasam.
5
Phase 5
Drop the hot vadas into the simmering rasam and let them soak for 10 minutes.
6
Phase 6
Serve the rasam vadas warm.