South Indian Lentil Fritters in Tamarind Broth

Ingredients

• 1 cup dried split black lentils (urad dal)
• ½ teaspoon cumin seeds
• 1 whole green chiles, finely minced
• ½ teaspoon fresh ginger, finely minced
• 8 whole curry leaves, finely chopped
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper, freshly ground
• 1.5 cups vegetable oil for deep frying
• 3 whole ripe tomatoes, medium
• 2 tablespoons tamarind paste
• 4 cups water
• 1 teaspoon whole black peppercorns
• 1 teaspoon cumin seeds
• 2 whole dried red chiles
• ½ teaspoon fenugreek seeds (methi)
• 12 whole curry leaves
• 4 whole garlic cloves
• ½ teaspoon sea salt to taste
• 1 tablespoon ghee or vegetable oil
• 3 tablespoons fresh cilantro, finely chopped
• 1 tablespoon fried curry leaves

Instructions

1. 1

   Rinse 1 cup of dried split black lentils (urad dal) under cold water until the water runs clear. Soak them in fresh cold water for 30 minutes — they should soften enough to be crumbly when rubbed between your fingers, but still hold their shape. Drain thoroughly in a fine-mesh strainer, pressing gently to remove excess moisture.

2. 2

   Transfer the drained lentils to a food processor. Add 0.5 teaspoon of cumin seeds, 1 finely minced green chile, 0.5 teaspoon of finely minced fresh ginger, 8 finely chopped curry leaves, 0.75 teaspoon of sea salt, and 0.25 teaspoon of freshly ground black pepper. Pulse until the mixture resembles coarse wet sand — it should hold together when squeezed but still have a grainy texture. Add 1-2 tablespoons of water only if needed to help the processor along, but remember: the drier the batter, the crispier your vada.

3. 3

   Cut 3 medium ripe tomatoes in half and chop them coarsely. Heat 1 tablespoon of ghee or vegetable oil in a medium heavy-bottomed pot over medium-low heat. Once shimmering, add 1 teaspoon of cumin seeds, 2 dried red chiles, 0.5 teaspoon of fenugreek seeds (methi), 1 teaspoon of whole black peppercorns, 12 curry leaves, and 4 unpeeled garlic cloves. Let the spices bloom for 1-2 minutes until fragrant — you should smell the toasted cumin and warm spices. Be careful not to burn them; the heat should remain gentle.

4. 4

   Add the chopped tomatoes to the pot and stir well. Cook over medium heat until the tomatoes completely break down and soften, about 8-10 minutes. The mixture should look like a loose pulp, and the oil should be visibly coating the surface.

5. 5

   Pour in 4 cups of water and stir in 2 tablespoons of tamarind paste until dissolved. Bring to a steady boil over medium-high heat, then reduce heat to medium-low and simmer gently for 8-10 minutes so the flavors marry together. Taste and adjust salt to your preference — add about 0.5 teaspoon of sea salt as a starting point. The broth should taste tangy, spiced, and savory. Keep warm on the stove.

6. 6

   Pour 1.5 cups of vegetable oil into a 10-inch deep heavy-bottomed pot or wok and heat over medium-high heat to 350°F (175°C). Use an instant-read thermometer to monitor the temperature — if you don't have one, test with a tiny pinch of batter; it should sizzle immediately and rise to the surface in about 2 seconds.

7. 7

   Once the oil reaches temperature, wet your hands lightly with water. Grab about 1.5 tablespoons of the lentil batter and gently shape it into a ball by rolling it between your palms. Carefully slide it into the hot oil — you should hear an immediate, confident sizzle. The vada will sink at first, then rise to the surface. Fry 3-4 vada at a time to avoid crowding; they should have room to float and turn freely.

8. 8

   Fry each vada for 6-8 minutes, turning occasionally with a slotted spoon or spider strainer, until deep golden brown on all sides and crispy on the outside. They should sound hollow when tapped with the spoon. Remove with the slotted spoon and drain on a paper towel–lined plate. Repeat with the remaining batter. The vada can rest for up to 10 minutes before serving.

9. 9

   Ladle the hot rasam broth into deep bowls, filling them about three-quarters full. Place 1-2 warm vada in the center of each bowl — they will gently soften as they absorb the tangy broth. Sprinkle 3 tablespoons of fresh chopped cilantro and 1 tablespoon of fried curry leaves over the top. Serve immediately, while the vada are still warm and the broth is steaming.

Tools you’ll need

• fine-mesh strainer
• food processor
• medium heavy-bottomed pot
• 10-inch deep heavy-bottomed pot or wok
• instant-read thermometer
• slotted spoon or spider strainer
• paper towels
• deep bowls

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