When I learnt vadai…hubby dear told me this one tastes yumm with tomato rasam,so from that  day onwards whenever I prepare vadai,rasam also made…as in last video I have told in this week I  have to prepare 3 times vadai…so husband told to prepare rasam also and do recording… Actually I have to do recording of some other recipe,but I cancelled that and made this one…It is a famous recipe of Kerala

This one is prepared so quick…and tastes awesome.So lets get started

If you want to watch the video recipe the link is given below

And for Vada recipe the link is given below

https://www.youtube.com/watch?v=VK2jcUYhL_s&t=36s

Now lets dig into the recipe

Preparation Time 10 min
Cooking Time      15 min
Serving Persons    4

Ingredients Required

2 medium tomatoes chopped

2 tsp ghee

1 tsp pancha phoran

1 whole red chili

1 pinch asafoetida

1/4 tsp crushed black pepper

1/4 tsp turmeric powder

2 tsp sambar powder

1/2 tsp kashmiri red chili powder
2 green chili slitted

10 to 12 curry leaves
1 inch tamarind ball soaked in water

Boiled Water

Salt to taste

1 tbsp chopped coriander leaves

Chanadal Vada

Procedure

Heat ghee,add panchaphoran,asafetida and red chili broken into two pieces.
When mustard seeds of pancha phoran start splutter,add curry leaves and green chili.
Now add chopped tomatoes with all spices,tamarind water and mix well.
Cover with a lid and let it cook in low flame till the tomatoes are mushy in texture and make a smooth paste type consistency.
In between boil water.
After some time remove the lid,add hot water to tomato paste and mix it well.
Now boil it for some time.
Add chopped coriander leaves and turn off heat.
In between I’ fried some vadai.
Immerse the vadai in hot rasam and serve hot.
If you want you can soak the vadai in rasam for hours and have it later.

Notes

If you want it gravy type,add more hot water.
You can add more tamarind water to make it more sour.
You can soak the vada for more time,the more you soak the vadais absorb the rasam more.
I want the vada just immersed in ht rasam and served as it is…so I made this way.
I run out of rasam powder so I have added sambar powder,but believe me friends it tastes same only.

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