Sambar vadai

Written by: 7aum Suvai

Wish you all a very happy new year. I am back after my vacation. It was a good break after a long time. I was completely away from my computer. Hope you all had great holiday season. Today I would like to share one of the popular South Indian recipe, sambar vadai. Sambar vadai is prepared by soaking medhu vadai in hot sambar. Here i am sharing my version of sambar vadai which came out very well. Hope you will like it too.

Sambar vadai

Ingredients: For sambar

      • 1/2 cup – Split red gram (Thuvaram paruppu/toor dhal)
      • 6 or 7 – Sambar onion (small onion)
      • 1 big – Tomato
      • 1 no – Green chili
      • 1 no – Garlic (chopped)
      • 1/4 tsp – Turmeric powder
      • 2 tsp – Red chili powder
      • 1 tbsp – Arachuvitta sambar powder
      • 2 tbsp – Coconut grated
      • 1 no – Tamarind ( gooseberry size)
      • 1 stalk – coriander leaves
      • Salt to taste

Seasonings:

      • 1 tbsp – Oil
      • 1/2 tsp – Mustard seeds(kaduku)
      • 1/2 tsp – cumin seeds(seeragam)
      • 2 pinch – Fenugreek seeds (venthayam)
      • 2 nos – Dry red chillies
      • 1 pinch – Asafoetida
      • 5 no – Curry leaves

Sambar

Ingredients: For vadai

      • 1 cup – Whole black gram without skin / Uluntham paruppu
      • 2 tbsp – Raw rice
      • 1 no – Onion (chopped finely)
      • 1 tsp – Ginger (chopped finely)
      • 1 or 2 nos – Green chillies (chopped finely)
      • 1/2 tsp – Peppercorns
      • 1/2 tsp – Cumin seeds
      • 1 tbsp – Coriander leaves (chopped finely)
      • 1 tsp  - Curry leaves (chopped)
      • 1 pinch – Baking soda
      • Salt as needed

Vadai

Preparation method:

Making of sambar:

  1. Grind grated coconut and arachuvitta sambar powder to a smooth paste. Set aside.
  2. Pressure cook red gram, garlic, turmeric, water and ghee for up to 5 or 6 whistles or until well cooked. Set aside. Soak tamarind in warm water and squeeze off the pulp.
  3. Heat oil in a pan, season with items given for seasoning. Add onion, tomato, green chili, required salt and saute for few minutes. Then add turmeric, red chili powder and fry until raw smell goes.
  4. Add required water; cover and cook for 5 minutes.Then add cooked red gram along with tamarind juice cover and cook for 5 to 10 minutes.
  5. Finally add ground coconut paste and cook for a while or until raw smell goes. Garnish with coriander leaves and set aside.

Arachuvitta sambar process

Making of vadai:

  1. Soak whole black gram along with 2 tbsp of raw rice for at least 1hour and drain the water completely. Now grind it to fine paste sprinkling water now and then. Do not add much water as the batter will become watery. For perfect crispy vadai the batter should be in correct consistency.
  2. Once the batter is ready, add chopped onions, ginger, green chili, cumin seeds, peppercorns, coriander leaves, curry leaves, baking soda and required salt to the batter, mix well and keep aside.
  3. Heat oil in a kadai. Take water in a bowl, wet your right hand take a normal ball out of the batter and make a hole in the middle with your thumb and carefully drop it to the kadai immediately (It comes only by practice). Continue the same process for each and every vadai; you will get the right shape for vadai.
  4. Fry vadai in medium flame, turn over to other side once it becomes firm. Take out and drain it in a tissue once it becomes golden brown on both sides.

Medhu vadai process

Making of sambar vadai:

  1. Take a bowl, place 3 nos medhu vadai and pour 1 cup arachuvitta sambar on it. Allow them to stay for at least 1 hour or more.
  2. Finally sprinkle chopped onion on it and serve hot with coconut chutney.

Sambar vadai

Notes:

  • I like to use arachuvitta sambar for this recipe. You can also use regular sambar for preparing this recipe.
  • Your sambar should be little watery since medhu vadai observes water from the sambar that result in dry sambar vadai.

19 comments:

  1. Welcome back Shanthi.. Glad that you had a wonderful vacation..
    Love this sambhar vadai..

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  2. Who will not love this delicious preparation... Love it

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  3. very nicely presented!!! making me feel hungry...pass me one bowl pls....:)

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  4. Shanthi, Happy new year and welcome back! Nice start after ur break

    http://great-secret-of-life.blogspot.com

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  5. Welcome back! hope u had nice break.. Nice start for the year.. Happy new year
    http://great-secret-of-life.blogspot.com

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  6. Welcome back dear after ur vacation... Hope u enjoyed well.. what an authentic recipe... u make me drooling now...
    COCONUT CORIANDER CHUTNEY
    VIRUNTHU UNNA VAANGA

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  7. glad to see you back dear.. hope you had a nice vacation :) tempting vadai..

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  8. looks yum yum...perfect combo for tiffin items..
    http://www.indiantastyfoodrecipes.com/

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  9. Welcome back Shanthi,hope you had a wonderful break and new year.

    Cant resist to these beauties,love to enjoy it.

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  10. Welcome back with super duper recipe, Yummy vadas...happy new year n pongal wishes!!!

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  11. so happy to see you back with one of my favorite recipe :) Happy new year to you and glad to have you back, hope this year is blissful and filled with health and happiness for you. Such a lovely recipe Shanthi after a full lunch i am hungry seeing this.

    Love
    Priya

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  12. Thank you so much to all my friends...

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  13. Looks delicious,beautifully presented.

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  14. Never tried rice in urad dal vada , will try next time

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  15. My favorite dish!!!! Happy to follow u glad if u visit my space
    Http://malinisdelights.blogspot.in

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  16. Delish, wish I could have some right now :)

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  17. delicious!!! please send me a plate.. :)
    http://from-a-girls-mind.blogspot.com/

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