Tomato Rasam Vada (South Indian Breakfast) | How to make Tomato Rasam Vada (South Indian Breakfast)

By Bethica Das  |  11th Oct 2018  |  
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  • Tomato Rasam Vada (South Indian Breakfast), How to make Tomato Rasam Vada (South Indian Breakfast)
Tomato Rasam Vada (South Indian Breakfast)by Bethica Das
  • Prep Time

    2

    Hours
  • Cook Time

    20

    mins
  • Serves

    3

    People

0

0

About Tomato Rasam Vada (South Indian Breakfast) Recipe

This is a yummy South Indian breakfast recipe where urad dal vadas are served, dunked in rasam. Here I have used some tomatoes and a little bit of tuvar dal to make this tangy rasam soup. It is absolutely a delicious first meal of the day.

Tomato Rasam Vada (South Indian Breakfast)

Ingredients to make Tomato Rasam Vada (South Indian Breakfast)

  • 1/4 cup urad dal, soaked for 2-3 hours
  • pinch of salt
  • oil to deep fry
  • 2-3 tomatoes, roughly chopped
  • 2-3 tbsp. tuvar dal, soaked for 30 minutes
  • 3-4 garlic cloves
  • 1 tsp. cumin seeds
  • 1/2 tsp. peppercorns
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. ghee
  • 1 tsp. coriander leaves, chopped

How to make Tomato Rasam Vada (South Indian Breakfast)

  1. Grind the urad dal with very little water into a smooth batter. Add salt and beat well. Grind the cumin seeds, peppercorns and garlic into a smooth paste. Keep aside.
  2. Heat oil in a pan and drop spoonfuls of the batter into the hot oil. Deep fry them to a golden colour. Drain and keep aside.
  3. Pressure cook the soaked dal and tomatoes in 3-4 cups water for 4-5 whistles. After it cools down, blend it in a mixi. Strain and keep aside.
  4. Heat 2 tbsp. oil and temper with mustard seeds. asafoetida and curry leaves. Saute for a few seconds and then add the ground paste and turmeric powder. Stir fry till the oil separates.
  5. Add the tomato water and salt. Bring it to a boil and simmer for 2-3 minutes. Switch off the flame and add the ghee.
  6. While serving, dip the vadas in the rasam and serve, garnished with coriander leaves.

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