Masala Magic: Paruppu Vada and Rasam
We bring to you scrumptiously, spicy yet healthy snacks from Tamil Nadu, that are easy to make at home, during the lockdown.
South India is a treasure trove of spices, which makes its cuisines truly flavoursome and light to eat. Even its delectable snacks are filled with the goodness of spices, that plays a crucial role as immunity boosters and are healthy as well. In this lockdown period, we need such appetizing foods and drinks that are quick to make, healthy and tasty. So here we come, with a great South Indian combination of appetizers- Tamil Nadu’s famous Paruppu Vada and Rasam. While the vada was popular among ancient Tamils between 100BCE to 300CE, Rasam is said to have originated in Madurai, and dates back to the 16th century. Now, centuries later, the forms of making vada and rasam has changed but at the core, these two dishes have won the heart of people, with their magical masalas, that make them so delightful. Here’s how to make them!
Ingredients for Paruppu Vada
- Chana Dal: 2 cups
- Asafoetida (hing): A pinch
- Dried Red Chillies: 10
- Finely Chopped Large Onions: 2
- Coriander Leaves: 6-7 strands
- Fennel Seeds: 1 teaspoon
- Ginger: As per taste
- Salt: 1 tablespoon
- Chopped Curry Leaves: 3-4 leaves
- Oil: ½ cup
Method for Paruppu Vada
Rinse the Chana Dal
Soak it for 3-4 hours
Transfer the soaked dal to a mixer jar and add salt, a pinch of Asafoetida, dried Red Chillies, Fennel seeds, and Ginger. Then grind the mixture into a coarse paste.
Now add some chopped curry leaves, coriander leaves and finely chopped large onions to the paste and mix it well. Keep it aside.
Take a frying pan and heat oil in it.
Grease your hands and then take the mixture.; shape it into round balls and then flatten it.
When the flattened pieces are ready, softly slide them into oil and fry until it turns brown.
Serve them hot, with coriander chutney.
Ingredients for Rasam
- Tomatoes: 3
- Tamarind: Amla size
- Salt: ½ tablespoon
- Turmeric powder: ¼ teaspoon
- Rasam powder: 2 tablespoon
- Chilli powder: 1 tablespoon
- Water: 4 cups
- Ghee: 2 Tablespoon
- Mustard seeds: 1 teaspoon
- Asafoetida: A pinch
- Dry red chilli: 1
- Garlic pods: 3-4
- Cumin seeds: 1 teaspoon
- Pepper: ¼ teaspoon
Method for Rasam
Boil the tomatoes.
Peel off the tomatoes skin, after they are boiled.
Soak tamarind in water, in a different tumbler, for 5 to 6 minutes.
After soaking, squeeze and extract the tamarind juice.
Now mix the tomatoe pulp with tamarind juice.
Add salt to taste, turmeric powder, rasam powder and chilli powder, and mix it well.
Add 4 cups of water to the mixture and mix again, thoroughly.
Take a pan and add ghee. When it's hot, add mustard seeds, Asafoetida, red chilli, garlic pods, cumin seeds and pepper. Let it sit for 3 minutes, before you fry it.
Next, pour the tomato mixture in it and stir it slowly, until ready.
From the April-May 2021 issue of FHM India.
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