Nagercoil Rasa Vada Recipe

Rasa vada is an important item included in Tamil breakfast.  It is used in southern part of Kerala also. I felt that rasa vadas are really tasty in Tamilnadu only. I also have some Tamil influence in my family. Check out this Nagercoil Rasa Vada Recipe and try it out.

Serves 5 – 6

Ingredients – Nagercoil Rasa Vada

  1. Vada:
  2. Thoor dhal – 150 gms
  3. Onion – 1 medium(finely chopped)
  4. Green chilies – 2(finely chopped)
  5. Garlic – 2 flakes
  6. Red chilly powder – 1/4 tsp
  7. Curry leaves – 2 sprigs
  8. Saunf/fennel – 1/4 tsp
  9. Salt to taste
  10. Oil for frying

Rasam: for Nagercoil Rasa Vada

  1. Cuminseeds – 1 tsp
  2. Peppercorns – 11/2 tsp
  3. Garlic – 5-6 flakes
  4. Tamarind – 1 tbsp
  5. Tomato –2
  6. Coriander leaves – 4-5 stems
  7. Chilly powder – 2 tsp
  8. Coriander powder – 2 tsp
  9. Turmeric powder – 1/4 tsp
  10. Asafetida – 1 tsp
  11. Salt to taste

Seasoning:

  1. Oil – 2 tsp
  2. Mustard seeds – 1/4 tsp
  3. Dried red chilies – 3(halved)
  4. Curry leaves – 2 sprigs
  5. Method of Preparation:

Vada for Nagercoil Rasa Vada

Vada for Nagercoil Rasa Vada
  1. Soak dhal for 2-3hrs, wash and drain aside
  2. Grind dhal into slightly coarsely  without water
  3. Mix all the ingredients together and make into small balls of your desired size
  4. Heat oil in a pan
  5. Wet both palms, flatten each ball and fry it in the oil on medium heat
  6. When one side is done, overturn and fry till it is crispy, drain and keep aside

Note: you can prepare about 10-12 vadas from the mixture

Rasam:

  1. Soak tamarind in 1 cup of water for 30 mins and extract its pulp
  2. Grind cuminseeds, peppercorn to a coarse paste with little water
  3. Crush garlic and keep aside
  4. Cut each tomato into 8 pieces
  5. Heat oil in a saucepan and add mustard seeds, let it crackle for sometime
  6. Add halved red chilies and curry leaves and fry for a minute
  7. Add garlic, cumin-pepper paste and saute till it is fragrant
  8. Add chilly-coriander-turmeric powder and fry for 1 min over low heat
  9. Add tamarind pulp and 3 more cups of water and allow it boil over medium heat
  10. Add tomato pieces, asafoetida, salt to taste and coriander leaves and bring it to a boil
  11. Add vadas and cook over low flame till vadas become swollen and soft

serve it hot with iddli or dosai of any type

Further Reading – Kozhi Pidi Recipe – Malabar Recipe Chicken Rice Balls

Just imagine that you are at a Thattu Kada in Trivandrum, Kerala, eating Dosa, Chammanthi,  Rasa vada and an Omelette. That’s a daily food for many in Trivandrum which is near Nagercoil.

%d bloggers like this: