Sambar Vada

Name: Sambar Vada
Cuisine: Indian
Ingredients: For the vadas:; 150 gms Urad dal (split &skinned black gram); 1/4 th cup moong dal; 2 green chillies chopped finely; 8-10 curry leaves fried; 1 tsp mustard seeds; To taste salt; 1/4 th tsp baking powder; 2 cups oil for frying; For Sambar:; 1/2 cup toor(split pigeon peas)dal; 1/2 tsp turmeric; 1/2 tsp red chilli powder; 2 tbsp tomato puree; 1 tbsp tamarind pulp; 1 tbsp sambar powder; 1 cup mixed vegetables boiled; 1 tbsp coconut chopped; 2 tsp scraped coconut; 2 onions chopped; To taste salt; 1/2 tsp sugar; 10-12 curry leaves; 1/2 tsp mustard seeds; 1 pinch hing /asafoetida; 2 cups water approximately; 1 tbsp refined oil

Kumkum Chatterjee @cook_12055532

#ebook /post -20
#grandma /post-8
This is a traditional South Indian breakfast item from grandma's kitchen.A delicious crunchy crust but soft fluffy inside urad dal fritters or Medu Vada is served with a bowl of Tur dal(pigeon peas soup)sambar and coconut chutney.This can also be served as a tea time snack.

Kumkum Chatterjee @cook_12055532

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Ingredients

For the vadas:
150 gmsUrad dal (split &skinned black gram)
1/4 th cup moong dal
2green chillies chopped finely
8-10curry leaves fried
1 tspmustard seeds
To tastesalt
1/4 th tsp baking powder
2 cupsoil for frying
For Sambar:
1/2 cuptoor(split pigeon peas)dal
1/2 tspturmeric
1/2 tspred chilli powder
2 tbsptomato puree
1 tbsptamarind pulp
1 tbspsambar powder
1 cupmixed vegetables boiled
1 tbspcoconut chopped
2 tspscraped coconut
2onions chopped
To tastesalt
1/2 tspsugar
10-12curry leaves
1/2 tspmustard seeds
1 pinchhing /asafoetida
2 cupswater approximately
1 tbsprefined oil

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Steps

1

For Vada: Soak urad and moong dal with warm water overnight. Wash lentils next day to remove any scum.Grind lentils in 2 batches with little water.Add baking powder and salt while grinding.The batter should not be thin.Pour the batter from the grinder in a bowl and beat it with hand 10 to 12 times thoroughly in one direction for air to flow.This makes the batter soft and fluffy.Heat oil in a pan and sprinkle mustard seeds and curry leaves.When they splutter add it to the paste.Beat again.
2

Heat oil in a pan.Take a spoonful of batter and make a hole with finger and drop it in the hot oil.Similarly fry all vada in medium flame till crispy golden brown. Serve hot with sambar or coconut chutney.
3

For sambar: Soak Tur dal for half hour.Meanwhile chop onion.Cube vegetables of your choice like bottle gourd, beans,carrot,eggplant,etc.Drumsticks may also be added.Parboil them.Pressure cook dal with salt,turmeric,dry red chilli and onion for 2-3 whistles.Mix the boiled vegetables,tomato puree and tamarind pulp.Heat oil.Sprinkle mustard seeds,urad dal and hing.Also sprinkle curry leaves.When they splutter, pour it in the dal and boil.Add sambar powder and chopped and scraped coconut.
4

Serve crispy vadas with sambar and coconut with peanut and coriander chutney.