Paruppu Vada(Dal Vada).

Paruppu Vada(Dal Vada).

  Tuesday, July 28, 2020    Rajeswari Chidambaram

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Dal Vada is one of our traditional snacks recipes. Here I share how to make Dal Vada and also bonus recipe Rasam Vada(Dal Vada Soaked in Rasam).

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Ingredients:

Channa Dal/Vada Dal  1 Cup.

Onion 1 No(Finely Chopped).

Green Chilly 2 Nos(Finely Chopped).

Curry Leaves Few(Finely Chopped).

Fennel Seeds(Perunjeeragam/Saunf/Sombhu) 1Tsp.

Red Chilly Powder 1 Tsp.

Asafoetida(Perumkayam/Hing) 1/4 Tsp.

Salt to Taste.

Oil for Frying.

Similar Recipes:

For Cauliflower Pakoda Recipe.

For Urud Vada Recipe.

For Crispy Ragi Pakoda Recipe.

Method:

• Take 1 Cup of Channa Dal and soak it for 2 hours.

• Transfer it into mixie jar.

• Blend it into a coarse paste without adding water as shown below.

• Transfer it into a bowl.

• Add Chopped Onion,Green Chilly,Curry Leaves.

• Add Fennel Seeds,Red Chilly Powder,Asafoetida and Salt.

• Mix it Well.

• Make balls and flat it down as shown below.

• Heat the Oil for Frying.

• Put the Vada into it.

• Fry it until golden brown on both sides.

• Enjoy the Dal Vada with Tea or Coffee.

Bonus Recipe: Rasam Vada 

• Make Rasam. For Recipe Click the Link.

• Put the Dal Vada into it and boil it for 5 minutes and turn off the stove.

• Add some Coriander Leaves and Cover with lid and leave it for 10 minutes.

 

• Enjoy the Rasam Vada.

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Rasam

Rasam

  Saturday, June 20, 2020    Rajeswari Chidambaram

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Rasam is one of the traditional as well as popular dish made of Tomatoes and Whole Spices in South India.This recipe is used for helping in digestion. Here I shared the recipe that are followed by my family.

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Ingredients:

Tomato    2 Nos.

Tamarind(imli)    a small piece.

Turmeric Powder    1/4 Tsp.

Rasam Powder    1 Tbsp.

Water    2 1/2 Cup.

Salt to Taste.

Jaggery a small piece.

Coriander Leaves Handful.

For Seasoning/Tempering:

Coconut Oil    2 Tsp.

Mustard seed(Rai)    1 Tsp.

Asafoetida(Hing)    1/4 Tsp.

    For Coarsed Mixture:

     

    Red Chilly    2 Nos.

    Garlic Cloves    4 Nos.

    Coriander Seed    1 Tsp.

    Cumin(Jeera)    1 Tsp.

    Pepper    1/2 Tsp.

Curry Leaves.

Method:

• Roughly chop the Tomatoes and Coriander leaves.
  
• In a mixie jar take Red Chilly,Garlic Cloves,Coriander seeds,Cumin,Pepper.
  
• Grind it to a Coarse Mixture.
  
• Heat the water in the kadai.
  
• Add Tomatoes and Tamarind piece to it.
  
• Add the Turmeric and Rasam Powder to it
  
• Boil it until the Tomatoes becomes lightly soft.
  
• In a Tadka pan, add Coconut oil,Mustard seed,Asafoetida,Coarse Mixture to it.
  
• Fry it for 30 seconds.
  
• Add the Curry Leaves.
  
• Now add the seasoned mixture to the tomato water.
  
• Boil until small bubbles occur.
  
• Then add Salt,Jaggery piece,Coriander leaves to it and boil 30 seconds.
  
• Transfer the Rasam to serving bowl and place the lid immediately. This can help to lock the aroma.
  
• Garnish with more Coriander Leaves. Our Rasam is ready, serve with Rice or you can drink it in a cup.
  

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