Rasavada

Rasavada is a quite popular dish in Thiruvananthapuram and Kanya Kumari districts. Usually if Paripp Vadas are made in excess in restaurants, they add it to rasam and serve as rasavada. That’s how the name ‘rasavada’ also derived. You can easily make it at home also. Here is the recipe. 

Ingredients for Rasavada:

1. Bengal gram dal (Kadala paripp) – 1 cup

2. Green chillies – 3

    Red chillies -4

    Ginger chopped – 2 big spoons

    Curry leaves chopped – 2 big spoons

3. Asafoetida powder – ¼ small spoon

    Salt – For taste

4. Oil – For frying

For Rasam:

5. Toor dal (Pigeon pea) – 2 big spoons

    Red chillies – 4

    Coriander seeds – 1 big spoon

6. Coconut oil – 1 small poon

7. Mustard – ½ small spoon

8. Garlic – 5, chopped

    Shallots – 5, chopped

    Tomato -1, chopped fine

9. Turmeric powder – ½ small spoon

    Asafoetida powder – ½ small spoon

    Fenugreek powder – ½ small spoon

    Tamarind juice – 1 cup

10. Curry leaves – As needed

How to prepare Rasavada?

1. Wash Bengal gram dal and soak for 2 hours.

2. Crush ingredients no: 2 together.

3. Blend dal in a mixer. Never make a paste.

4. Add crushed ingredients, salt and asafoetida.

5. Make balls from this mixture, and gently press once to get vada shapes.

6. Deep fry them in hot oil.

7. To prepare rasam, dry fry ingredients no: 5, and powder it in a mixer without adding water.

8. Heat oil in a pan and sputter mustard seeds.

9. Add ingredients no: 8, mix well and then, ingredients no: 9 and the powdered ingredients.

10. Boil the contents well.

11. Add curry leaves and put the flame off.

12. Add the prepared paripp vadas to this rasam, and serve hot.

Courtesy: Vanitha Magazine April 2-15, 2022

Also read a few more rasam recipes. Click on the images in the gallery to read.