Method: Ulundhu Vadai ( medhu vadai) 8 (skip onions in vadai) Toor dal cooked 2 tsp Rasam powder * 1 and 1/4 tsp Turmeric powder 1/4 tsp Tomato 1 Thin tamarind extract 1 cup Salt to taste Asafoetida a pinch Freshly ground pepper 3/4 tsp Oil 1 tsp Mustard seeds 1/4 tsp Coriander leaves | curry leaves few *If you do not have rasam powder, dry roast the following ingredients and either powder it or grind this into a fine paste. Toor dal 1 tsp Pepper 1/2 tsp Vendayam | methi seeds 1/8 tsp jeera 1/4 tsp Red chili 1-2 Dhaniya | coriander seeds 1/2 tsp
Check out my ulundu vadai post to see how to make vadai. I have linked the recipe in the ingredients list. Do not add onion to the vadai. Soak a small gooseberry sized tamarind in hot water and take a thin extract using 1 cup of water. In a pan add the tamarind water, rasam powder, asafoetida, salt and finely chopped tomato. Keep the cooked toor dal ready by diluting it with 1 cup of water. If using the freshly ground rasam powder add to the tamarind extract mix. Allow the tamarind mixture to boil for 5 to 7 minutes in a low flame. Add in the toor dal water to this and when it is frothy switch off the flame.
Δ
