Crispy Vada in Spicy Rasam with Coconut Chutney
Soft, pillowy lentil fritters fried golden and dunked into tangy, spicy tomato broth—an Indian comfort bowl that hits in under 20 minutes. Serve with cooling coconut chutney on the side.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- ¾ cup urad dal (split black gram), dried
- 1 can (14 oz) canned crushed tomatoes
- 1.5 tbsp tamarind paste
- ½ tsp cumin seeds
- 1.5 tsp red chili powder
- ¼ cup coconut milk (unsweetened)
- 8 leaves fresh curry leaves
Instructions
- 1
Soak urad dal in water for 30 minutes, then drain well. Blend with a splash of water until fluffy and smooth, about 2 minutes.
- 2
Transfer dal batter to a bowl. Stir in salt and pepper. Heat oil in a deep skillet over medium-high until a drop of batter sizzles immediately.
- 3
Wet your hands. Drop 4–5 spoonfuls of batter into oil, spacing them apart. Fry 2–3 minutes per side until deep golden and crispy.
- 4
Remove vada with a slotted spoon to a paper towel. In the same pot, add 2 cups water, crushed tomatoes, tamarind, and cumin seeds.
- 5
Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chili powder, salt to taste, and curry leaves.
- 6
Slide vada into the broth. Drizzle coconut milk on top and serve hot with coconut chutney on the side.
Tools you’ll need
- mixing bowl
- blender
- deep skillet or wide shallow pot (12-inch)
- slotted spoon
- paper towels
- wooden spoon
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