Rasam Vadai Recipe | Nagercoil Style Rasavada | Rasavadai

Saturday, June 06, 2020

Rasam Vadai Recipe | Nagercoil Style Rasavada | Rasavadai

Rasavada is one of the famous breakfast accompaniments in my native. Many hotels in Nagercoil have this on their menu and I have relished it from my childhood. Other parts of Tamilnadu might not be so familiar with this rasavada because they usually pair the rasam with Medhu Vada(Ulundhu Vada). But in my hometown, rasavada is made with paruppu vada. Whenever my mum makes Paruppu Vada for tea time in the evening she makes it in excess. She soaks the leftover vadai in the rasam and we will eat it the next day with Idli/Dosa for breakfast. Do try this combination once and thank me later. This is not really a usual recipe post because this is just soaking leftover vadai in rasam. But I have shared few tricks to make this perfectly and also have shared another version of rasam.

Ingredients:

Paruppu Vadai/ Masala Vadai - 10

To make Rasam:

To Grind:

Coriander Seeds - 1 tblsp

Dry Red Chilli - 2

Whole black pepper corns - 1.5 tsp

Cumin Seeds - 1 tsp

Garlic - 6 cloves

Tomato - 1(very small)

Tamarind - a small ball

Coriander stalks - few

To Temper:

Oil/Ghee - 1 tblsp

Mustard seeds - 1 tsp

Curry leaves - few

Asafoetida - 1/2 tsp

Other Ingredients:

Turmeric Powder - 1/2 tsp

Salt - as required

Coriander leaves - few

Method:
Step: 1 Making Paruppu Vada

I have already shared the recipe of paruppu vada and you can check the recipe here. Follow the recipe and make the vada. Drain the excess oil in the kitchen towel and keep it ready. We usually add the leftover vadai into the rasam. So the vadai need not be hot.

Step: 2 Making Rasam:
1. Pulse/Crush the cumin, peppercorns, dry red chilli and coriander seeds once. Along with this add the chopped tomato, peeled garlic cloves, tamarind and coriander stalk.

2. Grind everything to a coarse paste. Now, in a pan add the oil/ghee and allow the mustard seeds and curry leaves to crackle. Add the asafoetida and saute it for 30 seconds. Then add the ground paste and the turmeric powder.

3. Saute everything until the raw smell of the masala goes. Then add required water and salt. Once the rasam starts to bubble and becomes frothy, add the coriander leaves and switch off the flame.

Step: 3 Soaking the Vadai in Rasam:

Transfer the piping hot rasam into a wide vessel that can hold all the vadai. Now, add the vadai into the rasam and keep it closed for 1 to 2 hours.

After 2 hours the vadai is ready to be served. It will absorb the flavours from the rasam and tastes delicious. You can serve the Rasavadai along with rice or drain only the vada and serve it with Idli/dosa as an accompaniment.

Points to remember:

Mum usually soak all the leftover vada into rasam and keep it in the fridge overnight. The next day she just heats it once and serves it for breakfast or lunch.
For the vada to soak quickly, add it into the piping hot rasam and keep it covered for a minimum of 30 minutes.
The rasam is preferred to be mildly sour and less spicy for this Rasavadai.