SAMBAR VADA
VADA SAMBAR /SAMBAR VADA
Medu vada is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.
The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney . Along with idli , it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack..
Sambar is a lentil-based vegetable stew/porridge/soup, cooked with pigeon pea and tamarind broth. It is popular in South Indian and Sri Lankan cuisines
INGREDIENTS FOR SAMBAR
- Toor dal – ½ cup
- Sambar veges – 1 or 1 ½ cup [ drumstick / white pumpkin / yellow pumpkin etc ]
- Small onion / shallots – ½ cup
- Oil – 1 tsp + 2 tsp
- Cinnamon – a tiny piece
- Finely chopped onion – 1
- Chopped tomato – 1
- Freshly grated coconut – 2 tbsp
- Sambar powder – 2 tbsp
- Coriander pwdr – 1 tsp
- Chilli pwdr – ½ tsp
- Asafoetida – a pinch
- Jaggery – 2 or 3 tsp
- Tamarind – marble size soaked in ½ cup hot water .
- Mustard seeds – ½ tsp
- Red chill broken – 1
- Curry leaves – few
PREPARATION
Pressure cook the dal with tomato + ¼ tsp turmeric+ salt till soft .Once the pressure releases , open and blend it .Add 1 cup hot water , mix well and keep aside .
Heat 1 tsp oil and add cinnamon + onions and stir fry till translucent . Add coconut + sambar pwdr + chilli pwdr + coriander pwdr + asafoetida and mix well .Stir fry for a min.
Allow to cool .Transfer to a mixie jar and grind into fine paste by adding ¼ cup water.
METHOD
Boil 1 cup water in a pan .
Add mixed veges + salt + shallots + turmeric and cook for 12 to 15 mins till the veges are cooked.
Add the tamarind water + jaggery , mix well and boil it for 2 to 3 mins.
Add the ground paste + cooked dal and mix well.
Adjust ½ cup hot water to adjust the consistency of the sambar if needed .
[The sambar thickens on cooling so adjust hot water accordingly. ]
Bring to a boil and simmer for a min .
Off the flame and add coriander leaves .
Heat 2 tsp oil in a small pan .
Add mustard seeds and let it crackle .
Add curry leaves + red chilli and give a stir.
Add the tempering into the sambar and cover it.
Sambar is ready to be served with vadas.
Medu vadai are dunked in piping hot sambar and served with a side of coconut chutney
MEDU VADA RECIPE –Medu vada recipe
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