Head Over Coin

Indian recipes and culinary adventures

Aye Baburao! Rasam Vada Sambar – A South Indian Delight!

|

Chef Curry Do’pyaza

Aye Baburao! Rasam Vada Sambar – A South Indian Delight!

Namaskaram and Vanakkam folks! Chef Curry Do’pyaza here, back with another scrumptious recipe to tickle your taste buds and warm your hearts. Today, we’re diving deep into the vibrant world of South Indian cuisine with a classic trifecta: Rasam Vada with Sambar!

This isn’t just food, my friends, it’s an experience! It’s the comforting hug of rasam, the satisfying crunch of vada, and the flavorful depth of sambar all coming together in perfect harmony.

Occasions for Celebration

In many South Indian homes, especially in Tamil Nadu and Karnataka, you’ll find Rasam Vada Sambar gracing the table during festive occasions like Diwali, Pongal, Ugadi, and even weddings! It’s a dish that signifies celebration, togetherness, and the joy of sharing a delicious meal with loved ones. It’s also a popular comfort food, enjoyed during the cooler monsoon months when a warm, flavorful bowl is just what the doctor ordered.

A Little History Lesson

While the exact origins are shrouded in culinary mystery, Rasam is believed to have originated in the 16th century. Legend has it that it was created as a digestive aid for the royalty in the South. Vada, on the other hand, has been a staple in Indian cuisine for centuries, with different variations found across the country. Sambar’s story begins in the kitchens of the Thanjavur Maratha rulers, where it was accidentally created when the head chef ran out of amti, a lentil-based dish, and substituted it with tamarind pulp.

Let’s Get Cooking!

Alright, enough chit-chat! Let’s get our hands dirty and whip up this incredible dish.

Preparation Time: 45 minutes
Cooking Time: 60 minutes

Ingredients – The Magic Makers

  • For the Rasam:
    • 2 cups Toor Dal (Split Pigeon Peas)
    • 4 cups Water
    • 1 tbsp Tamarind Pulp (Imli)
    • 2 ripe Tomatoes, chopped
    • 1 tsp Turmeric Powder (Haldi)
    • 1 tsp Asafoetida (Hing)
    • 1 tbsp Rasam Powder
    • Salt to taste
    • 2 tbsp fresh Coriander Leaves (Dhaniya), chopped

    • For the Rasam Tempering:

      • 2 tbsp Ghee (Clarified Butter)
      • 1 tsp Mustard Seeds (Rai)
      • 1 tsp Cumin Seeds (Jeera)
      • 2-3 Dry Red Chillies
      • A few Curry Leaves (Kadi Patta)
  • For the Vada:
    • 1 cup Urad Dal (Split Black Gram), soaked for 4 hours
    • 1 inch Ginger (Adrak), finely chopped
    • 2 Green Chillies (Hari Mirch), finely chopped
    • A few Curry Leaves (Kadi Patta), chopped
    • Salt to taste
    • Oil for deep frying
  • For the Sambar:
    • 1 cup Toor Dal (Split Pigeon Peas)
    • 3 cups Water
    • 1 cup Mixed Vegetables (Drumsticks, Eggplant, Okra, Pumpkin)
    • 1 medium Onion, chopped
    • 2 ripe Tomatoes, chopped
    • 1 tbsp Tamarind Pulp (Imli)
    • 1 tbsp Sambar Powder
    • 1 tsp Turmeric Powder (Haldi)
    • 1 tsp Asafoetida (Hing)
    • Salt to taste
    • 2 tbsp fresh Coriander Leaves (Dhaniya), chopped

    • For the Sambar Tempering:

      • 2 tbsp Oil
      • 1 tsp Mustard Seeds (Rai)
      • 1 tsp Cumin Seeds (Jeera)
      • 2-3 Dry Red Chillies
      • A few Curry Leaves (Kadi Patta)

Step-by-Step Cooking Instructions

1. Let’s Begin with the Sambar:

  • First, pressure cook the toor dal with water and a pinch of turmeric until soft and mushy. Mash it well and keep it aside. You can also use an Instant Pot for this.
  • In a large pot, boil the mixed vegetables with chopped onions and tomatoes. Add turmeric powder, asafoetida, sambar powder, and salt. Cook until the vegetables are tender.
  • Add the mashed dal and tamarind pulp to the pot. Bring it to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together beautifully.
  • Now, for the tempering! Heat oil in a small pan. Add mustard seeds, cumin seeds, dry red chillies, and curry leaves. Once the mustard seeds start to splutter, pour the tempering over the sambar.
  • Garnish with fresh coriander leaves. Your aromatic sambar is ready!

2. Now, the Refreshing Rasam:

  • Cook the toor dal with water and a pinch of turmeric until soft. Mash it well.
  • In a pot, combine the mashed dal, tamarind pulp, chopped tomatoes, turmeric powder, asafoetida, rasam powder, and salt. Bring it to a boil.
  • Simmer for about 15-20 minutes, allowing the rasam to develop its signature tangy and spicy flavor.
  • For the tempering, heat ghee in a small pan. Add mustard seeds, cumin seeds, dry red chillies, and curry leaves. Once the mustard seeds splutter, pour the tempering over the rasam.
  • Garnish with fresh coriander leaves. Your delightful rasam is ready!

3. The Crispy Vada Magic:

  • Drain the soaked urad dal and grind it into a smooth, fluffy batter using a little water. Be careful not to add too much water.
  • Add chopped ginger, green chillies, curry leaves, and salt to the batter. Mix well.
  • Heat oil in a deep frying pan or kadhai.
  • Wet your hands and take a small portion of the batter. Shape it into a small disc with a hole in the center (like a donut).
  • Gently slide the vada into the hot oil. Fry until golden brown and crispy on both sides.
  • Remove the vadas and drain them on paper towels to remove excess oil.

Tips for Best Results

  • Soak the Urad Dal well: Soaking the urad dal for at least 4 hours is crucial for a light and fluffy vada.
  • Don’t Overcrowd the Pan: When frying the vadas, don’t overcrowd the pan. Fry them in batches to maintain the oil temperature and ensure even cooking.
  • Use Fresh Ingredients: Fresh ingredients always make a difference! Use ripe tomatoes, fresh coriander, and good quality spices for the best flavor.
  • Adjust Spices to Taste: Feel free to adjust the amount of spices according to your preference. If you like it spicier, add more green chillies or red chilli powder.

Cooking Variations

  • Pressure Cooker Sambar: You can cook the sambar entirely in a pressure cooker for a faster cooking time.
  • Instant Pot Sambar: Use the sauté function to temper the spices and then pressure cook the dal and vegetables together.
  • Air Fryer Vada: For a healthier option, you can air fry the vadas. Preheat your air fryer to 350°F (175°C) and air fry for 10-12 minutes, flipping halfway through.
  • Slow Cooker Sambar: A slow cooker can also be used to make the sambar. Cook on low for 6-8 hours.

Nutritional Information (Approximate)

(Per Serving – Varies based on portion size and specific ingredients)

  • Calories: 350-450
  • Protein: 15-20g
  • Carbohydrates: 50-60g
  • Fat: 15-20g

Serving Suggestions

  • The Classic Way: Place a few vadas in a bowl. Pour hot rasam and sambar over the vadas. Garnish with fresh coriander leaves.
  • With Rice: Serve the rasam and sambar with a side of steaming hot rice.
  • As a Snack: Enjoy the vadas on their own with a side of coconut chutney or tomato ketchup.

Now it’s your turn!

Go on, give this recipe a try! You will definitely get that wah factor! I promise, you won’t be disappointed. Share the joy with your friends and family. Food is always better when shared, isn’t it?

Until next time, happy cooking!

Your friend,

Chef Curry Do’pyaza!