- Prep Time: 10 mins
- Cook Time: 45 mins
- Serves: 4 People
Ingredients to make South Indian Vada Sambar :
- TO MAKE VADAS: 1 cup Urad Dalwashed & soaked for 3-4 hrs
- 1 Onion sliced
- 1 Green chili
- 2 inch piece Ginger
- 4-5 Curry Leaves
- ½ tbsp Black Peppercorns
- Oil for deep frying
- TO MAKE SAMBAR: 1 cup Toor Dal
- 6 Shallots
- 1 Carrot peeled and chopped into chunks
- 2 Tomatoes sliced
- 2 tbsp Sambar powder
- 1 tbsp Red chili powder
- ½ cup Tamarind extract
- Äµ tbsp Turmeric powder
- TEMPERING: ½ tbsp Mustard Seeds
- pinch of Asafoetida
- 8 Curry Leaves
- 1 dry Red chili
How to make South Indian Vada Sambar :
MAKING VADAS: Drain soaked urad dal and grind to smooth by adding 2-3 tbsp. of water if required.
Grind green chili, ginger, curry leaves to corse.
Add black peppercorns, salt to the above ground green chili mixture.
Mix all and whisk gently until all the ingredients get combined. Heat enough oil for deep frying in a heavy bottom cooking vessel or kadai.
Drop a pinch of batter into the oil, if it sizzles and reaches the top then oil is ready for frying. Reduce the heat to medium and start shaping the vada’s.
Wet your hands with oil or water and take a lemon sized ball from the batter and flatten it on a greased plastic sheet or plantain leaf or wet piece of cloth to form a circle, make a hole in the center with your finger.
Slowly and carefully drop this into the hot oil and fry on both the sides on a medium flame, till the vadas turn nice golden in color. You can fry 4-5 at a time depending on the size of the vessel/kadai.
Drain on to kitchen tissue and repeat the same with all the batter.
Pressure cook toor dal with enough water until soft for nearly 3-4 whistles. Let the pressure settle down. Mash by adding red chili powder the dal and set aside.
Take 2 cups of water in a cooking vessel and add shallots, tomatoes and carrots to it along with salt and turmeric. When the vegetables turn soft, add in mashed toor dal, tamarind extract, sambar powder and red chili powder. Stir & add salt
Bring this to boil and simmer it for 12-15 minutes or till sambar reaches your desired consistency.
For tempering, in another pan, heat oil and add mustard seeds and when they start to splutter add in curry leaves, dry red chili and fry for 30 seconds. Add in asafoetida and turn off the flame.
Carefully pour this tempering into sambar and close the lid. Leave this for 10 minutes. Serve hot with Vadas.
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