Rasavada / Rasam+Parippuvada = Rasavada

This recipe comes from Alappuzha Balaji tea store owned by Ramesh Rao and Ratna Bhai. Tea store only serves breakfast. Rasavada is called Rasikan in the tea store and is very famous. The tangy taste of tamarind and spiciness of pepper powder makes it really taste. Above is an article featured in Vanitha Magazine about the recipe. The parippuvadas are served soaked in rasam. The recipe goes like this.

Ingredients for the recipe

Peas dal- 1 cup
Green chillies chopped- 1 tsp
Ginger chopped – 1tsp
Curry leaves chopped – 3 /4 tbsp
Asafoetida – 1/2 tsp
salt as needed
Oil  – for fry

For Rasam
Coriander powder -2 tsp
Pepper powder – 1 tsp
Sambar powder – 1 tsp
Rasam powder – 1/2 tsp
Turmeric powder -1/2 tsp
Chili powder- 1/2 tsp
Ginger – 1/2 tsp
Tomatoes – 2 nos
Tamarind- as needed
curry leaves
Mustard seeds- 1 tsp
cumin seeds-1/2 tsp

Soak peas dal for 1 1/2 hrs and coarsely grind them. Mix green chillies, ginger, curry leaves, asafoetida, and salt to the coarsely ground dal mixture. Make balls out of the mixture and flatten it with hands. Now deep fry parippu vadas  in oil. Keep them aside.

Soak tamarind in water and squeeze out the tamarind water. Boil tamarind water along with coriander powder, pepper powder, sambar powder, rasam powder, turmeric powder, chilli powder, ginger, and tomatoes. Add parippu vadas to this.

Heat oil in pan, splutter mustard seeds, cumin seeds, and curry leaves. Pour this to the above curry.

Rasavada is ready to be served.

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