Sambar vada

         Sambar vada

   

Sambar vada

  Sambar vada is a popular South Indian dish that combines two beloved elements of the cuisine: crispy vadas and flavorful sambar. Vadas are deep-fried lentil fritters made primarily from urad dal, which are soaked in hot, tangy sambar—a spiced lentil soup cooked with vegetables and seasoned with mustard seeds, curry leaves, and tamarind. The vadas absorb the sambar, becoming soft and flavorful while still retaining some of their texture. Sambar vada is typically served hot and enjoyed as a hearty breakfast or a satisfying snack. Its comforting blend of spicy, tangy, and savory flavors makes it a cherished dish across India.

Serving Suggestions:-

1. Drizzle some ghee over the sambar vada for an extra flavor. 

2. Sprinkle some chopped coriander leaves and chopped onion over the sambar vada. 

INGREDIENTS :-

* Urad dal - 1 cup

* Fine rice flour - 1 tbs

* Green chilli - 3

* Pepper corn - 1 tsp

* Chopped ginger - 1 tbs

* Curry leaves -  2 sprigs

* Asafoetida - 1/2 tsp

* Onion - 1 small

* Salt - to taste

* Oil - for deep frying

For Sambar :-

* Toor dal - 1/4 cup

* Tomato - 1

* Shallots - 15

* Chilli powder - 1 tsp

* Turmeric powder - 1/4 tsp

* Tamarind extract - 2 tbs

* Sambar powder - 3 tsp

* Mustard seeds - 1/2 tsp

 * Dried red chilli - 2

* Curry leaves - 1 sprig

* Coriander leaves - 2 tbs

* Oil - 2 tsp

* Salt - to taste

METHOD :-

Vada making :-

*  Soak urad dal for 3 hours. After 3 hours keep inside the fridge for 2 hours. This gives a fluffy batter. 

* Drain the water completely and grind to a smooth paste by adding little cold water. ( nearly 3 tbs water) 

* Transfer this to a bowl. To this add rice flour, chopped onion, ginger, green chilli, pepper corns, asafoetida, salt and chopped curry leaves. 

* Beat well using a whisk to get a soft and fluffy vada. 

* Heat oil. When the oil becomes hot grease your hand with water and take a small ball  from the batter. 

* Make a hole in the center with your finger. 

* Then drop this in hot oil by inverting your hands over the oil. 

* Cook in medium flame by flipping both sides until light brown color. 

* Tasty Uzhunnu vada is ready to serve. Set aside. 

For Sambar making :-

* Pressure cook dal along with water, 1 tsp oil and turmeric powder. 

* Cook this for 4 whistles in medium flame or until it's cooked well. 

* Mash the cooked dal. 

* To this add shallots, chopped tomato, salt, chilli powder, tamarind extract. 

* Again cook this for one whistle. 

* Turn off the flame. Let the pressure completely gone. 

* To a pan add oil. When it becomes hot add mustard seeds. Wait to pops up. 

* Once it done add dried red chilli, curry leaves and sambar powder. 

* Saute it for 30 seconds in medium to low flame. 

* Add this to the toor dal mixture. Correct the consistency by adding enough water. 

* Boil this for 1 minute. 

* Turn off the flame and add chopped coriander leaves. 

* Sambar is ready. 

* For assembling sambar vada. 

* Place one or two vadas in a deep bowl, pour hot sambar over them. 

* Serve the vadas completely soaked in hot sambar, allowing them to absorb the flavors. 

* Pour the hot sambar just before serving, to retain the crispiness of vadas. 

* Tasty sambar vada is ready. 

ENJOY!!!! 

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