httIngredients

For the Vadas:

1 cup Urad Dal (soaked for 2-3 hours)
1 small onion (chopped fine)
1 inch piece ginger (chopped fine)
3-4 green chillies (chopped)
1 sprig curry leaves (chopped fine)
1 pinch asafoetida (hing)
1 tea spoon jeera
salt to taste
Oil for frying
For the Rasam:
1 big tomato (chopped)
2 flakes garlic
2 green chillies
1 lemon
4 cups water (or if possible water from boiled tur dal)
1 pinch asafoetida (hing)
1 spoon chopped ginger
1 tea spoon jeera-pepper powder
salt to taste
2 table spoons chopped coriander leaves
1 spoon jeera
1 spoon oil
1 twig curry leaves
Method

1. For the vadas:

2. 1. grind the soaked urad dal until fluffy along with ginger, greeen chillies and hing. add salt,
chopped onion, curry leaves, coriander leaves, mix well.
3. 2. fry them in hot oil and remove on absorbent paper to remove excess oil
4. For the rasam:
5. 1.heat oil in a pot and add jeera, hing, green chillies, garlic, ginger and curry leaves and fry
until raw smell of garlic is gone.
6. 2. add tomatoes and cook until tomatoes are soft
7. 3. add water/dal water, lemon juice and salt and bring it to a boil. add cumin- pepper powder
and boil for just 1-2 mins.
8. 4. finally finish with chopped coriander leaves
9. To proceed:
10. Soak the prepared vadas in this hot rasam and leave it aside until the vadas absorb the rasam
and are soft.
 11. To serve:
12. Place the vada in a serving bowl and top with some more hot rasam.

Ingredients

For the Vadas

Urad Dal (soaked for 2-3 hours) - 1/2 cup

Onion (chopped fine) - 1/2 small
Ginger (chopped fine) - 1 inch piece
Green chillies (chopped) - 1
Curry leaves (chopped fine) - a few
Hing - a pinch
Jeera - 1/2 tea spoon
Salt to taste
Oil for frying

For the Rasam

Tomato (chopped) - 1/2 medium

Garlic - 1
Green chillies - 1
Lemon - 1/4
Water - 1 cup
a pinch hing
Chopped ginger - 1/4 spoon
Jeera-pepper powder - 1/4 tea spoon
Salt to taste
Chopped coriander leaves - 1/2 table spoons
Jeera - 1/4 tsp
Oil - 1/2 tsp
Curry leaves

Method

For the vadas:

1. Grind the soaked urad dal until fluffy along with ginger, greeen chillies and hing.

2.Add salt, chopped onion, curry leaves, coriander leaves, mix well.
3. Fry them in hot oil and drian on kitchen tissue to remove excess oil

For the Rasam:

1.Heat oil in a pot, splutter jeera and saute , hing, green chillies, garlic, ginger and curry
leaves and till garlic becomes tender.

2. Add tomatoes and cook until tomatoes are soft

3. Add water/dal water, lemon juice and salt and bring it to a boil.

4.Add cumin- pepper powder and boil for just 1-2 mins.

5. Finally finish with chopped coriander leaves

6.Soak the prepared vadas in this hot rasam and leave it aside until the vadas absorb the
rasam and are soft.

http://www.youtube.com/watch?v=hWmrzndCkeA