Ingredients for making Rasam:
1. Arhar dal : half a small bowl
2. Tomatoes : 4
3. Ginger : about one inch piece
4. Green chilies : 4 to 5
5. Coriander powder : 1 tablespoon
6. Cumin powder : 1/2 tablespoon
7. Kashmiri red chili powder : 2 tablespoon
8. Sambar masala : 3 tablespoon
9. Curry leaves : 10 to 12 leaves
10. Yellow mustard : 1/2 tablespoon
11. Tamarind juice : half a bowl
12. Asafoetida : a pinch
13. Mustard oil
14. Turmeric powder : 1/2 tablespoon
15. Dried red chilies : 6
16. Unpeeled urad dal : 1 tablespoon
Method of making Rasam:
To make Rasam, first wash the pigeon peas properly, add a glass of water, a little salt and half a teaspoon of turmeric powder in a pressure cooker and cook for 4 to 5 whistles.
Now put water in a pot and boil tomatoes in it, after five to seven minutes take out the tomatoes and peel them, and then put grated tomatoes, green chillies and ginger in a mixer jar, grind them all well and make a fine paste.
Now heat a pan on the gas, as soon as the pan gets hot, put mustard seeds in it, when the mustard seeds start crackling, add oil and then add asafoetida, 4 dry red chillies, curry leaves, and washed urad dal.
Now heat a pan on the gas, as soon as the pan gets hot, put mustard seeds in it, when the mustard seeds start crackling, add oil and then add asafoetida, 4 dry red chillies, curry leaves, and washed urad dal. When the urad dal turns light golden, add tomato paste, turmeric powder, coriander powder, cumin powder, Kashmiri red chilli powder and sambar masala and fry the spices well on low flame. When the masala is fried well, add tamarind juice and fry for a minute or two.
Now add the boiled tur dal and then add 5 to 6 glasses of water and add salt as per taste and let it boil well. The rasam should not be thick, it should be very thin. You can add more or less water as per your requirement.
Now heat a tadka pan to add tempering to the rasam. As soon as the pan gets hot, add yellow mustard seeds and let it crackle. Then add oil and add dried red chillies and curry leaves. Now remove the rasam from the stove and add this tempering to it.
Here, very spicy and tangy rasam is ready.
Ingredients for making Bada :
1. Unpeeled Urad Dal : 1/2 kg
2. Whole Cumin Seeds : 1 Tablespoon
3. Green Chillies : 5 to 6
4. Ginger : 1 inch piece
5. Finely chopped coriander leaves
6. Mustard Oil
Method of making Bada :
Wash Urad Dal three to four times, add water and soak it overnight. Wash it two to three times more in the morning and then grind it coarsely in the mixer. Add very less water while grinding, grind it a little thick, do not make it thin at all, otherwise Bada will not turn out well.
Now take out the grinded dal in a vessel and beat it well with your hands. To check whether the dal is well mixed or not, take water in a glass and put some dal paste in it. If the dal paste starts floating on the water, then understand that the dal is ready to make bada. And if the dal paste settles down inside the water, then the dal needs to be beaten a little more.
Now add chopped green chilies, finely chopped coriander leaves, whole cumin seeds, and grinded ginger to the beaten dal paste. Now add salt according to taste.
Heat a pan on the gas and then add oil to it and heat it well. As soon as the oil is hot, put small badas in it and fry them well by turning them over on medium flame till they become crispy and then take them out in a plate. Fry all the badas in the same way.
Here Rasam Bada is ready, serve it very spicy and tangy Rasam Bada hot.
