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Vada Sambar By Chef Ajay Chopra

Vada Sambar

Vada Sambar is a delicious and popular food combo. Chef Ajay Chopra shares the step-by-step recipe.
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Serves

3

Cooking Time

20-30 Min

Meal Type

snacks

Preparation Time

10-20 Min

Difficulty

MEDIUM

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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

  1. 1

    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.
  2. 2

    Once it cools down, grind to a paste.
  3. 3

    Take tamarind water in a pan, add chopped vegetables (drumsticks, pumpkin, brinjal, carrots, shallots), asafoetida, salt, ghee and curry leaves and let it boil.
  4. 4

    Once the vegetables become soft, add boiled dal and shallots and sambar masala.
  5. 5

    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.
  6. 6

    Drain the water from Urad Dal and grind to a fine paste with a tablespoon of water and transfer to a bowl.
  7. 7

    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.
  8. 8

    In a kadhai heat oil, and deep fry the Vadas until golden brown.

Vada Sambar is a popular food combination from south India. It is regularly made in south Indian homes and can be had at breakfast or as a snack. Vada, also referred to as medu vada is made from black lentils or urad dal batter and deep-fried. It is combined with sambar, a tangy curry made with tur dal (yellow lentil). 

The crispy medu vada combined with piping hot sambar is an irresistible combo. 

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