Hellow guys, Welcome to my website, and you are watching Rasam Vada Recipe | Tomato Rasam | Perfect Vada Tips | स्वादिष्ट टोमेटो रसम | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2024-07-05T06:00:13-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Rasam Vada Recipe | Tomato Rasam | Perfect Vada Tips | स्वादिष्ट टोमेटो रसम | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 05-07-2024 13:00:13 |
| Video Discription | Rasam Powder: https://youtu.be/YIWBthqArCM?t=59&si=zpnugmEpzvQkN5mb Full written recipe Rasam Vada Prep time: 15-20 minutes (excluding soaking time) Cooking time: 25-30 minutes Serves: 4-5 people Ingredients: Rasam TUR DAL | तूर दाल ¼ CUP (SOAKED) WATER | पानी AS REQUIRED TURMERIC POWDER | हल्दी पाउडर ¼ TSP OIL | तेल 2 TBSP MUSTARD SEED | राई ½ TSP CURRY LEAVES | कड़ी पत्ता 12-15 NOS. GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT) RED CHILLI | लाल मिर्च 4 NOS. GARLIC | लहसुन 6 CLOVES (ROUGHLY CHOPPED) ASAFOETIDA | हींग ¼ TSP TOMATO | टमाटर 2 NOS. (CHOPPED) CORIANDER STEMS | धनिए के डंठल A HANDFUL (CHOPPED) SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर ¼ TSP TAMARIND | इमली A LARGE LEMON SIZED BALL. (SOAKED) JAGGERY | गुड़ 1 TBSP HOT WATER | गरम पानी AS REQUIRED RASAM POWDER | रसम पाउडर 3 TBSP BLACK PEPPER | काली मिर्च A LARGE PINCH (FRESHLY CRUSHED) FRESH CORIANDER | हरा धनिया A HANDFUL (ROUGHLY CHOPPED) Vada URAD DAL | उरद दाल 1 CUP COLD WATER | ठंडा पानी AS REQUIRED SALT | नमक TO TASTE CURRY LEAVES | कड़ी पत्ता 10-12 NOS. (CHOPPED) GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED) GINGER | अदरक 1 INCH (CHOPPED) BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED) ASAFOETIDA | हींग ¼ TSP Method: Add the washed & soaked tur dal in a pressure cooker along with enough water & turmeric powder, put the lid & pressure cook the dal for 3-4 whistles over high flame. Once cooked let the cooker depressurize naturally & then take off the lid, whisk the dal well using a whisk, make sure it should become completely smooth & watery. Set a stock pot over high heat & add oil into it, once the oil gets hot add in the red chillies, mustard seeds, curry leaves, green chilli & garlic, stir well & cook briefly. Further add asafoetida, tomato, salt & coriander stem, stir well & cook until the tomatoes get mushy. Add turmeric powder & tamarind pulp along with jaggery & hot water, stir & cook for 3-4 minutes until the raw smell of the tamarind is gone. Then add the cooked tur dal & hot water to adjust the consistency, rasam is always watery, it is not as thick as sambar. Let the rasam simmer for 7-8 minutes, if it thickens up then add more hot water to it. Once you have let the rasam simmer, add rasam powder to a bowl along with a few tablespoons of water, stir well until no lumps remain & add the mixture to the rasam & stir well. Taste & adjust the salt at this stage & add crushed black peppercorns along with fresh coriander, stir & cook for 2-3 minutes, the rasam is ready. Wash the urad dal & soak it for 3-4 hours, once the dal is soaked, drain the excess water & add the soaked urad dal into a mixer grinder jar & grind the dal coarsely using minimal water (it should be ice cold), the texture of the dal should neither be completely smooth nor extremely coarse. Further transfer the dal into a bowl & whisk it for 3-4 minutes using your hand or a whisk until it gets light & fluffy. To check if the batter is ready, add a small portion of it in a bowl of water, if the batter floats, then you can continue with the addition of further ingredients. Further add salt, ginger, green chilli, asafoetida, curry leaves & mix it very gently. To fry the vadas, heat the oil in a kadhai until it gets moderately hot or 170 C. To shape the vadas dip your hand in cold water & scoop out a small bite sized portion of the batter from the bowl & carefully drop it into the hot oil, add other portions similar & then immediately spash hot oil over the vadas so that they puff up & then fry over medium flame while flipping it at regular intervals until light golden brown. Once the vadas get golden brown & crisp, remove them using a spider & transfer them into a sieve, the vadas are ready. To serve the rasam vada, add a few vadas in a bowl & pour hot rasam over it, you can also directly add the vadas in the rasam after frying. #YFL #SanjyotKeer #RasamVada The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Rasam 1:31 Vada 6:50 Plating 12:50 Outro 13:55 |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
