Sambar Vada

Sambar Vada

Sambar Vadai:


For Vadai:

Urad dal 1 cup
Rice 1-2 spoons
Ginger 2″ peeled & chopped
Whole peppercorns 1 spoon
Cumin 1/4 spoon
Asafoetida 1 pinch
Coconut 4″ piece finely chopped
Curry leaves few
Sago 1 spoon – powdered(to give glossy color)
Oil for deep frying.


For Sambar:

Thoor dal 1 cup
Small Onions 1 cup/Red onions sliced
Country Tomatoes 2-3 diced
Garlic 5 cloves crushed
White pumpkin diced 1/2 cup
Drumstick 1 chopped to the same size of pumpkin
Jaggery 2 spoons
Curry leaves few
Turmeric 1/4 spoon
Chili powder 1 spoon
Asafoetida 1/4 spoon
Mustard 1/2 spoon
Tamarind paste 1/4 spoon
Coriander leaves finely chopped 1/2 cup
Ghee 1/2 cup

To Be Roasted Each Separately And Powdered Together:

Coriander seeds 2-4 spoons
Chana dal 2-4 spoons
Curry leaves few
Fenugreek seeds 1 spoon
Dry red chilies 3-5
Asafoetida 1 spoon.

To Garnish:

Finely chopped onion
Finely chopped chilies
Finely chopped cilantro leaves
Lemon juice and pich of salt.


For Sambar:

In a pressure cooker, heat few spoons of ghee. Add 2-3 cups of water to this. Further add thoor dal to this. Pressure cook till 5-6 whistles or till the dal is soft.

In a separate non-stick cook- ware, heat ghee. Add mustard, asafoetida and curry leaves to this. Let them splutter.

Now add onions and garlic to this and fry for a while. Add tomatoes and fry till they loose their water content and oil shows up on sides.

Add vegetables and fry them for awhile. Add turmeric powder, salt, chili powder, jaggery and 1 spoon of freshly prepared sambar powder to this. Toss them well to all sides.

Now add cooked dal along with water to this. Cover and cook over medium flame.

Once the vegetables are done add tamarind paste, remaining sambar powder and freshly chopped coriander leaves.

Run a few spoons of ghee, before serving.


For Vadai:

Soak urad dal and rice in water for nearly 1-2 hours.

Then drain off its excess water. Wet grind them to thick butter like paste.

Now mix all the above mentioned items to it(except oil)

Heat up th eoil in deep frying pan. Wet your hands and make a small roundels out this above batter.

Drop the same in oil. Fry till golden to reddish brown. Let the outer vada turn nice and crispy.

For Sambar Vadai:

Dip th ewarm vadai in luke warm water for few seconds and leave it in serving bowl. Then pour some generaous amount of sambar on top. Garnish with cilantro leaves.

Serve at room temperature.


2 Responses so far.

  1. Vidya Rao says:

    Simply super…this snatches the award in your Sambar section…

  2. Malar Gandhi says:

    Ha ha, thanks a lot, dear.

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