Tuesday, 20 May 2014

Sambar Vada | Sambhar Vada | Medu Vada Recipe

How to make Sambar Vada | Sambhar Vada | Medu Vada

Sambar Vada is an authentic South Indian dish. This yummy and delicious recipe can be a nice breakfast or a lunch dish or a mid-day snack. Sambar can served with rice or vegetable or chapati too. Vada can be served with coconut chutney too. Both sambar and vada compliment each other but can be served separately and  individually too.

Sambar Vada, Sambhar Vada, Medu Vada
Sambar Vada, Sambhar Vada, Medu Vada

Lets start with a recipe :

Recipe Type : Breakfast, Mid-day snack, Lunch
Cuisine : South Indian

Ingredients for Vada : 8 vada

  • 1 cup dhuli Urad dal (Split Black gram)
  • 1 pinch Heeng (Asafoetida)
  • 1 tablespoon adrak (Ginger)
  • Salt according to taste
  • Finely chopped green chillies (Optional) 
  • Refined oil for deep frying
Ingredients for Sambar : Serves 4
  • I cup arhar ki dal also called tuvar/tur dal (Yellow lentils)
  • 1 tablespoon Sarso (Mustard seeds) 
    Sambar Vada, Sambhar Vada, Medu Vada
    Sambar Vada, Sambhar Vada, Medu Vada
  • 1 pinch of heeng (Asafoetida)
  • 7 leaves of kadi patta (Curry leaves)
  • 1 chopped green chilly (Optional)
  • 1/4 cup tamarind 
  • 1 chopped onion
  • 4 crushed tomato
  • 1/4 chopped bottle guard
  • 1 chopped drumstick
  • 2 dry red chilly
  • 1/2 tablespoon chaat masala
  • Salt according to taste
  • Pinch of turmeric powder
  • 1/2 tablespoon of garam masala
  • Coriander leaves for garnishing
Preparation for Vada : 
  • Wash and soak dal in water for 4 hours 
  • Drain and grind it without water
  • Add heeng, ginger, salt and green chillies
  • Make a thick and smooth batter (add water if its too thick)
  • Rub some oil on your hands 
  • Take mixture and make a round shape and hole in a center with your thumb or a finger
  • Heat oil in a pan and deep fry the it until it turns golden brown
  • Serve hot with sambar
Preparation for Sambar
  • Boil arhar dal in a pressure cooker and add salt and turmeric before boiling.
  • Keep it aside
  • Heat oil in a pan and add mustard seeds, heeng and kadi patta
  • Wait till it splutters, then add onion and green chillies 
  • When onion turns pink, add bottle guard, drumstick, red dry chilly and cook on medium flame for another minute
  • Add tomatos and cook
  • Add chaat masala, salt, garam masala and mix well
  • Add tamarind pulp (Soak tamarind in water for 15 minutes, boil it and take out the pulp) 
  • Add boiled dal, water and cook for another 5 minutes while stirring once in a while
  • Garnish with coriander leaves
  • Serve hot with hot Vada's and coconut chutney
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