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Rasa Vada

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Ingredients

Adjust Servings:

	For the Vada
	1 cup urad dal (black gram, split and skinned)
	1 green chili (finely chopped)
	1 tsp ginger (grated)
	A few curry leaves (chopped)
	Salt (to taste)
	Oil (for deep frying)
	For the Rasa (broth)
	2 cups tamarind extract (adjust sourness as desired)
	1 medium-sized tomato (chopped)
	1 green chili (slit)
	1/2 tsp turmeric powder
	1 tsp red chili powder
	1 tsp mustard seeds
	1 tsp cumin seeds
	A pinch of asafoetida (hing)
	A few curry leaves
	1-2 tbsp jaggery (optional, for sweetness)
	1 tbsp oil
	coriander leaves (chopped, for garnish)

Nutritional information

150-180 kcal

Calories

4-5 g

Protein

20-25 g

Carbohydrates

6-8 g

Fat

3-4 g

Fiber

300-400 mg

Sodium

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Rasa Vada

Name: Rasa Vada
Cook time: 30 min
Yield: 6 Servings
Cuisine: Indian
Ingredients: urad dal (black gram, split and skinned): 1 cup; green chili (finely chopped): 1; ginger (grated): 1 tsp; A few curry leaves (chopped); Salt (to taste); Oil (for deep frying); tamarind extract (adjust sourness as desired): 2 cups; tomato (chopped): 1 medium-sized; green chili (slit): 1; turmeric powder: 1/2 tsp; red chili powder: 1 tsp; mustard seeds: 1 tsp; cumin seeds: 1 tsp; A pinch of asafoetida (hing); A few curry leaves; jaggery (optional, for sweetness): 1-2 tbsp; oil: 1 tbsp; coriander leaves (chopped, for garnish)

Crispy fritters in tangy tamarind broth

Features:

Cuisine:

Indian

Rasa Vada, a delicious South Indian dish, is a flavorful twist on the classic Medu Vada. It involves soaking crispy lentil fritters in a spiced tamarind broth, creating a dish that’s both comforting and satisfying.

50 minutes (excluding soaking time)
Serves 6
Medium

Ingredients

For the Vada
1 cup urad dal (black gram, split and skinned)
1 green chili (finely chopped)
1 tsp ginger (grated)
A few curry leaves (chopped)
Salt (to taste)
Oil (for deep frying)
For the Rasa (broth)
2 cups tamarind extract (adjust sourness as desired)
1 medium-sized tomato (chopped)
1 green chili (slit)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
A few curry leaves
1-2 tbsp jaggery (optional, for sweetness)
1 tbsp oil
coriander leaves (chopped, for garnish)

Directions

Rasa Vada is a traditional South Indian delicacy that combines the crispy texture of Medu Vada with the tangy and aromatic flavors of tamarind broth (rasa). A popular dish in South Indian households and restaurants, it is cherished for its perfect balance of taste and textures. Whether enjoyed as a breakfast dish, a light snack, or even an appetizer, Rasa Vada is comfort food that embodies the essence of South Indian cuisine.

The dish starts with Medu Vada, which are deep-fried lentil fritters made from urad dal (black gram). These vadas are crispy on the outside and soft on the inside, boasting a mild flavor enhanced with spices like green chilies, ginger, and curry leaves. The real magic, however, lies in the “rasa,” a spiced tamarind broth that is poured over the vadas. The broth is a delightful blend of tangy tamarind, juicy tomatoes, aromatic spices, and a hint of sweetness from jaggery, creating a complex yet comforting flavor profile.

The Cultural Connection

Rasa Vada is not just a dish; it’s a reflection of South Indian culinary tradition, where simple ingredients are transformed into something extraordinary. It represents the ingenuity of Indian cooking, where flavors are layered and balanced with precision. Whether served at a festive gathering or enjoyed as a quiet meal at home, Rasa Vada is a dish that brings people together with its comforting flavors.

So, the next time you’re in the mood for something special yet easy to prepare, treat yourself and your loved ones to a bowl of Rasa Vada. It’s more than food—it’s an experience that captures the heart of South Indian cuisine.

Assembling the Dish

Once the vadas are prepared and the rasa is simmering hot, the dish is assembled by soaking the crispy vadas in the tangy broth. The vadas absorb the flavors of the broth, softening slightly while retaining a hint of their original crunch. Garnished with fresh coriander leaves, Rasa Vada is a feast for both the eyes and the palate.

This dish is also highly customizable. You can adjust the spiciness, tanginess, and sweetness of the rasa to suit your preference. It’s also a great way to repurpose leftover vadas, giving them a new life soaked in flavorful broth.

Note: These values may vary depending on the size of the vadas, the amount of oil absorbed, and the specific ingredients used.

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Steps

1 Done	To Make the Vada 1. Soak urad dal for 4-5 hours or overnight. 2. Drain and grind it to a smooth, fluffy batter using minimal water. 3. Add chopped green chili, ginger, curry leaves, and salt. Mix well. 4. Heat oil in a deep frying pan. Wet your hands, take a small portion of batter, and shape it into a doughnut (or use a vada mold). 5. Fry until golden and crispy. Remove and drain on paper towels.
2 Done	To Prepare the Rasa 1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, curry leaves, and green chili. 2. Add chopped tomatoes and sauté until soft. 3. Pour in the tamarind extract and add turmeric, red chili powder, and jaggery (if using). 4. Bring to a boil and simmer for 5-7 minutes. Adjust salt and spices as needed.
3 Done	To Assemble 1. Place the fried vadas in a serving dish. 2. Pour the hot rasa over the vadas and let them soak for a few minutes. 3. Garnish with chopped coriander leaves. 4.. Serve warm, optionally with coconut chutney or as is. Enjoy the blend of tangy, spicy, and savory flavors in this delightful dish!

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.