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Vada Sambar By Chef Ajay Chopra
Vada Sambar is a delicious and popular food combo. Chef Ajay Chopra shares the step-by-step recipe.
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INGREDIENTS
For Sambar Masala
½ tbsp sesame oil
2 tsp coriander seeds
1 tsp chana dal
urad dal
¼ tsp fenugreek seeds
1/2 tsp peppercorns
1/2 tsp cumin seeds
6 dried red chillies (guntur/boria)
1/4 cup grated coconut (fresh)
1/2 cup water
For Sambar
2 tbsp sesame oil
2 tbsp mustard seeds
¼ tsp fenugreek seeds
2 dried red chillies
curry leaves
10 shallots
drumsticks
carrots
yellow pumpkin
brinjals
1 tsp turmeric powder
salt to taste
water as required
1/2 cup tamarind extract
1/2 tsp jaggery
1 cup tur dal (boiled)
For Medu Vada
1 cup split black lentils (Urad Dal), washed and soaked in water for 8-10 hours
1 tbsp green chillies, rougly chopped
3-4 peppercorns
8-10 curry leaves, chopped
2 tbsp coconut, chopped
1 tsp ginger, chopped
1/4 tsp asafoetida
salt to taste
oil for frying
PREPARATION
- Roast urad dal, chana dal, red chilli, coriander seeds, fenugreek seeds, black pepper, cumin seeds, curry leaves, fresh coconut, turmeric powder and then add water and let it cool down.
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- Once it cools down, grind to a paste.
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- Take tamarind water in a pan, add chopped vegetables (drumsticks, pumpkin, brinjal, carrots, shallots), asafoetida, salt, ghee and curry leaves and let it boil.
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- Once the vegetables become soft, add boiled dal and shallots and sambar masala.
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- In a small pan, prepare tadka with the help of coconut oil, mustard seeds, red chili, asafoetida, and curry leaves and pour it on the sambar.
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- Drain the water from Urad Dal and grind to a fine paste with a tablespoon of water and transfer to a bowl.
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- Beat the batter to make it fluffy. Add fresh coconut, asafoetida, ginger, black peppercorns, cumin seeds, green chillies, curry leaves and salt to taste and mix well. Add a tablespoon of hot oil to this paste.
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- In a kadhai heat oil, and deep fry the Vadas until golden brown.
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