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Vada Sambar
Created by: Howcan Team
Ingredients
- 1 cup urad dal (black gram lentils)
- 1/4 cup chana dal (split chickpeas)
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 inch ginger, grated
- A handful of curry leaves, chopped
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for deep frying
- 1 cup tamarind pulp
- 1 cup mixed vegetables (carrot, potato, drumstick, eggplant)
- 1 small onion, finely chopped
- 2 tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon sambar powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Soak 1 cup urad dal and 1/4 cup chana dal in water for 4-5 hours. Drain the water and grind the dals into a smooth batter using very little water.
- Add finely chopped onion, green chilies, grated ginger, chopped curry leaves, asafoetida, salt, and black pepper to the batter. Mix well.
- Heat oil in a deep frying pan. Wet your hands, take a small portion of the batter, and shape it into a small disc with a hole in the center. Gently slide it into the hot oil and fry until golden brown. Repeat with the remaining batter to make vadas. Drain on paper towels and set aside.
- In a separate pot, heat 2 tablespoons of oil. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onion and sauté until translucent.
- Add the chopped tomatoes, turmeric powder, sambar powder, and salt. Cook until the tomatoes are soft and the oil separates from the mixture.
- Add the tamarind pulp, mixed vegetables, and enough water to cover the vegetables. Bring to a boil and then simmer until the vegetables are cooked and the flavors are well combined.
- Garnish the sambar with fresh coriander leaves and serve hot with the vadas.
Vada Sambar is a popular South Indian dish consisting of crispy, savory lentil donuts (vadas) served with a tangy and spicy lentil-based stew (sambar). This beloved dish has its origins in the southern regions of India, particularly in Tamil Nadu and Karnataka. The vadas are made from a batter of urad dal, seasoned with spices, and deep-fried to golden perfection. The sambar, a flavorful broth made with toor dal, tamarind, and a medley of vegetables, complements the vadas perfectly. Renowned chefs and restaurants in Chennai, Bangalore, and Madurai are celebrated for their mastery of this dish. For the best Vada Sambar experience, it's crucial to achieve the right balance of crispiness in the vadas and the rich, aromatic flavors in the sambar. Some alternative methods for making this dish include using different types of lentils or adding unique vegetables to the sambar for a personalized touch. Today, Vada Sambar continues to be a staple in South Indian cuisine, delighting food enthusiasts with its irresistible combination of textures and tastes.
90 min
4 servings
350 calories
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