| New Delhi
Soft and fluffy Sambar Vada, the traditional South Indian breakfast item, is today a popular snack item across the country. The vadas are served with sambar and coconut chutney. Here’s how to make authentic Sambar Vada with true traditional flavour.
Serves: 6; Preparation time: 30 minutes; Cooking time: 60 minutes
First, how to make Vada:
Urad dal 1 cup (washed and soaked for 2 hrs), Onion 1 (finely chopped), Curry leaves 10-12 (chopped), Salt 1 tsp, Baking powder 1 tsp (levelled), Oil to fry
Grind soaked urad dal without adding water in food processor.
Beat well with the help of a serving spoon till fluffy.
Add all the ingredients and mix well.
Heat oil in a deep pan.
Wet your palm. Put a table spoon of batter in the centre of the palm. Give it the round shape of a vada making a hole with thumb in the centre.
Just turn over it in hot oil carefully. Repeat the process till the batter is finished.
Deep fry on low flame till golden and crisp.
Remove the vadas on a kitchen towel.
How to make Sambar
Arhar dal 1 cup (washed and soaked for 2 hrs); water 6 cups; sambar powder 3 tbsp; Salt 1 tsp; Turmeric powder 1 tsp; Mustard seeds 1tsp; Red chilli powder ½ tsp; Whole red chillies 2-3; Curry leaves 15; Imli pulp 1 tbsp; Onion 2 (medium diced); Tomato 4 (chopped); Carrot 1 (medium diced); French beans 15 (cut lengthwise); Gourd ½ (diced); Pumpkin 100 grams (diced); Drum sticks 3; Brinjal 100 gram (diced); Oil 3 tbsp
Put soaked dal with salt, turmeric powder and vegetables in pressure cooker. Add water and give two whistles on high flame. After pressure comes out mash it slightly.
Take out imli pulp. Heat 2 tbsp oil in a pan. Add mustard seeds, whole red chillies, curry leaves, red chilli powder and sambar powder.
Add imli pulp and 2 cups of water.
Cook for 10-15 minutes on low flame.
If you like little sweet flavour in sambar, you can add half teaspoon of sugar in imli pulp.
Add this masala in boiled dal and cook for half an hour on low flame.
How to make coconut chutney:
Raw coconut 1; Roasted chanas without skin 2 tbsp; Salt to taste; Oil 1 tsp; Fresh curd ½ cup; Mustard seeds 1 tsp; Curry leaves 10-15; Whole red chillies 5-6
Remove the skin of coconut and grate it.
Soak chanas for an hour.
Put grated coconut in food processor along with soaked chanas and curd. Grind it smooth.
Take out the paste in a glass bowl.
Add salt and mix well.
Heat oil in a pan and add mustard seeds, curry leaves and whole red chillies.
Add this tempering in the chutney and mix well.
Refrigerate it till you serve. You may prepare it in advance.
Serve sambar and vadas steaming hot.
Follow this authentic Sambar Vada recipe and savour the truly traditional flavour of South India.
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