Medu vada with rasam and coconut chutney

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Ingredients:

For Vada

• Dhuli urad dal – 1 cup
• Chopped ginger – 1tsp
• Chopped green chili – 1tsp
• Crush black pepper – 1tsp
• Chopped curry leaves – 1 tsp
• Chopped fresh coconut – 2 tsp
• Salt – 1 tsp

For rasam powder

• coriander seeds – 2 tsp
• cumin seeds – 1 tsp
• whole red chili – 2 nos
• Methi seeds – ½ tsp
• Urad dal – 1 tsp
• Black pepper – 1 tsp
• Curry leaves – 8-9 nos
• Chana dal – 1 tbsp
• Grated fresh coconut – 1 ½ tbsp

For rasam

• Oil – 2-3 tsp
• Mustard seeds – 1 tsp
• Whole dry red chili – 1 no
• curry leaves – 6-7 nos
• crushed garlic – 3-4 nos
• chopped ginger – 1 tsp
• chopped green chili – 1 tsp
• chopped tomato – ½ cup
• Boiled toor dal – ½ cup
• Turmeric – 1 tsp
• Red chili powder – 1 tsp
• Salt – 1tsp
• Hing – ½ tsp
• Rasam powder – 2 tsp
• Tamarind water – 4 tbsp
• Jaggery – 1 tsp

For chutney

• Grated coconut – 1 tbsp
• Chopped ginger – 1 tsp
• Chopped green chili – 1 tsp
• Roasted chana – 1 tsp

For rasam tadka

• Ghee – 1 tsp
• Hing – ½ tsp
• Whole dry red chili – 1 no
• Mustard seeds – ½ tsp
• Curry leaves – 3-4 nos
• Chopped coriander leaves – 1 tsp 

For chutney tadka

• Coconut oil – 2 tsp
• Dhuli urad dal – 1 tsp
• Chana dal – 1 tsp
• Whole dry red chili – 1 no
• Mustard seeds – 1 tsp
• Curry leaves – 3-4 nos

Method:

For wada.

• Wash dhuli urad dal 3-4 times in running water and soak for at least 3 hours.
• Grind soaked urad dal and add chopped ginger, chopped green chili, crushed black pepper, chopped curry leaves, chopped fresh coconut, salt and mix it well.
• While shaping the vadas your hand should be wet. It will be easy to make vada.
• Deep fry these vadas on medium hot all till it is crispy from all sides

 

For Rasam powder

• In a nonstick pan roast coriander seeds, cumin seeds, whole red chili, methi seeds, urad dal, black pepper, curry leaves, chana dal, grated fresh coconut, and then make powder and your rasam powder is ready.

For Rasam

• In a heavy bottom saucepan heat oil and add mustard seeds, whole dry red chili, curry leaves, crushed garlic, chopped ginger, chopped green chili, chopped tomato, boiled toor dal, lots of water, turmeric, red chili powder, salt, hing, and boil it well.
• And add rasam powder to the rasam and continue with the boiling of rasam
• Now add tamarind water and jaggery and salt to the rasam.
• For coconut chutney first, take a small grinder jar that contains grated coconut, chopped ginger, chopped green chili, roasted chana, water, and make  fine paste like chutney.
• For tadka in pan heat ghee, hing, whole dry red chili, mustard seeds, curry leaves, chopped coriander leaves and give this tadka to rasam.

 

For Tadka of coconut chutney :

 

• heat a pan and in that heat coconut oil and put dhuli urad dal, chana dal, whole dry red chili, mustard seeds, curry leaves, and your tadka is ready for coconut chutney.
• Now after tadka, finish the chutney with salt and tamarind water.
• Serve the medu vada with coconut chutney and rasam and enjoy it.

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