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.
