RASAM & VADAS

RASAM

Coconut Oil

Olive Oil

2 Tablespoons Tomato Paste

2 Garlic Cloves

1 Teaspoon Milagai Thool

1 Teaspoon Coriander Seeds

1 Teaspoon Cumin Powder

1 Teaspoon Mustard Seeds

2 Dried Button Chillies

1 Cup Tamarind Water

1 Tablespoon Brown Sugar

Milagai Thool (Mixed Spice)

4 Dries Red Chillies

2 Teaspoons Coriander Seeds

1 Teaspoon Black Pepper Corns

4 Teaspoons Cumin Seeds

Half Teaspoon Methi

Half Teaspoon Turmeric Powder

4 Curry Leaves

Roast the spices on a dry pan and then grind them to a fairly fine powder.

In a pan add two tablespoons of coconut oil and the same amount of olive oil. When the oil is heated up add two cloves of garlic finely chopped. As soon as the garlic is cooked, add two heaping tablespoons of tomato paste. Cook it well till the tomato paste combines with the oil and garlic. This may take a couple of minutes as the paste has to completely break down. As soon as that occurs add in the dry spices: one teaspoon milagai thool, one teaspoon coriander seeds, one teaspoon cumin powder, one teaspoon mustard seeds, one teaspoon fennel seeds and a couple of button chillies. Cook all the spices well till all the ingredients in the pan become a homogenous mixture. Once the rawness of the spices is killed, add a ladle of tamarind water and continue cooking for a couple of minutes or so.

The consistency of the rasam is subjective, depending on how one wishes to serve it. Ideally rasam is enjoyed as a soup in most parts of South India, so the consistency is quite runny, almost like a broth. Should this be the case then a couple of ladles of tamarind water should suffice. On the other hand it can also be served as a dipping sauce to compliment the vadas. In this case it is quite thick. Thus the amount of tamarind water being added can be controlled accordingly. Whatever be the choice, the addition of tamarind water should always be followed by a couple of teaspoons of brown sugar so as to balance the sourness of the tamarind.

VADAS

Half Cup Mixed Flour (equal portions of rice flour and white flour)

1 Teaspoon Cumin Seeds

1 Small Onion

1 Teaspoon Milagai Thool

Coconut Oil (to bind the mixture)

Salt to Taste

In a deep mixing bowl add around half a cup of mixed flour (maida and rice flour in equal proportions). To it add a teaspoon of milagai thool and a pinch of cumin seeds. Finely chop about half a medium sized onion and add it to the mixture. Finally add a pinch of salt and mix it well. Chopped green chillies can also be added to the mix, but this is an onion vada, commonly known as a ‘maddur vada’ in South India, so it can be left out. Once all the dry ingredients are mixed, add coconut oil, a tablespoon at a time and slowly start to bring the mixture together. After adding about four tablespoons of oil, the mixture starts to take the shape of dough. Transfer the dough onto the cutting board and knead it till it is firm and stops falling apart.

Vadas can vary in shape and size, but are usually doughnut or disk shaped. Once the vadas are formed, shallow fry them in oil. Make sure the oil is nice and hot before the vadas go in, or else they will start to crumble as the frying goes on. Serve alongside the rasam, or the vadas can be completely immersed in the rasam as well and then served.