Vada is one of traditional South Indian breakfast. It is a typical term for various sorts of flavorful fricasseed snacks from India. In restaurant vadas are served with sambar, coconut chutney and or onion tomato chutney.
Chopped green chilies -2
Chumin seed 1 tsp
Crushed black peppercorns -1 tsp
Finely chopped onion 1
Chopped curry leaves 2 sprig
Finley chopped ginger 1 tsp
Chopped coriander leaves 2 tbsp
Oil for deep frying
Salt as taste
Soaked urad dal for over night.wash the dal two to three times. Drain and grind in a blender. Try to make the batter dry. do not use extra water to grind.Using 1 or 2 tsp water make the batter. Then add chopped onion, chopped green chili, curry leaves, ginger, crushed peppercorn, chopped coriander leave and salt as taste. Mix all thoroughly.
Put a heavy but-tamed kadhai on gas. Put sufficient oil in it. When oil become hot. Wet your hand with water. Take some batter in your hand flatten it slightly. Make a whole in the middle. Then slowly drop the shaped batter into the hot oil very gently. Fry the vadas till golden and crisp both side
Remove the vadas from oil and place it on paper towel to drain excess oil. Repeat the process for the rest of the batter. You can fry 3-4 vadas at a time depending on the size of your kadai and the quantity of oil used.
Sambar and Vada is a famous breakfast of South Indian people. In daily breakfast people of South India usually they eat dosha, idly, vada, uttapam, appam and idiappam etc. Sambar is the common curry/soup along with these. My husband like these items very much. He said Shibani, in your hand made samber is yammi and delicious.
So I make a lots of sambar. He like sambar along with steem rice, plane dosha, vada or idly. When his friends are come to our home they demand for sambar vada.
Typically sambar is a South Indian recipe prepare by lot of vegetables. Lot of vegetables can add in sambar such as radish, carrot, capsicum, pumpkin, brinjal, ladies finger, drumstick etc. Depend on your taste which vegetables are you like to add in sambar. Please try to add some drum stick in sambar which is give some more taste.
1 cup toor dal (arhar dal)
1 drumsticks cut into 75 mm. (3”) pieces
1/4 cup chopped brinjals
1/4 cup chopped bottle gourd
1/2 cup shallots (madras onions)
1/2 cup chopped tomatoes
1 tbsp tamarind pulp
salt to taste
1 tbsp refined oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tsp chopped garlic
2 dry whole red chili
6 to 7 curry leaves
1/4 tsp asafoetida
For The Sambhar Masala:
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tbsp coriander (dhania) seeds
1 tsp fenugreek (methi) seeds
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
6 to 8 whole dry red chillies
2 tbsp freshly grated coconut
1 tsp refined oil
First wash the arhar dal and put the dal in a pressure cooker. Add turmeric powder and salt in it. Cook it in low flame till the cooker give 4-5 whistles. Let it cool before opening the lid. Mash the dal with a masher or back side of the laddle.
Now add the chopped vegetable in the cooled dal. Cook again for one whistle in medium flame. let it cool for some time. Skip the pressure settles down on its own, then remove the lid.
Add chopped shallots, tomatoes, tamarind pulp and the prepared sambar masala powder mix well. Check the water consistency and cook on a medium flame for 2 to 3 minutes. If need add more water in it.
Heat oil in a heavy buttamed pan. Add fenugreek seed and mustard seeds.When seeds crackle, add curry leaves and asafoetida. saute on a medium flame. Add chopped garlic and dry red chili in the pan, fry till the garlic colored in golden brown. Pour the sambar in to the tempering oil, stir the samber well and cook on a slow flame for 5 minutes.
Heat 1 tsp oil in a kadhai. Put all the dry ingredients. Saute on a slow flame for 4 to 5 minutes or till they release flavour. Let it cool for few minutes. Then blend in a mixer for a fine powder. Keep aside. Add this powder in prepaired samber or you can use MDH Sambar Masala which is available in market .
Serve hot sambar with vada. You can serve sambar with steamed rice or dosha or idly also.
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