Skip to main content

Sambar Vada- South Indian Breakfast



Sambar Vada

Urad Dal vadas/ medu vada is a much-loved traditional breakfast and snack in South India. I grew up eating this deep-fried goodness, and of course, it is made at every South Indian home, restaurant, and tiffin center. It is relished, with sambar and chutney as breakfast or snack. When these crispy fried urad dal vadas get soaked in delicious aromatic sambar, it is relished as sambar vada. Sambar vada is popular in South Indian restaurants and tiffin stalls. Uzhunnu vada/ medu vada soaked in sambar is a filling and satisfying snack and represents the simple, homely flavors of South Indian breakfast.

Crispy fried Medu vadas are delicious snacks, crisp on the outside and soft and fluffy on the inside. Vadas are deep-fried savory snacks flavored with shallots, ginger, green chilly, and curry leaves. Vadas are soft and fluffy inside, and they soak up the sambar. The result is soft, and melt-in-mouth vadas that taste divine. You can garnish it with chopped onions,  tomatoes, or sev for a beautiful presentation and delicious crunch. Drizzle some ghee for extra flavor and taste. Sambar vada tastes delicious, and it is super easy to make at home. Try this, you will surely love it.

How to Make Sambar Vada

Ingredients
For the vada
Urad Dal/Black lentil skinless- 1 cup
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Whole black pepper-a few
salt to taste
Oil- 2 cup to fry

For the Sambar
Toor Dal/sambar parippu- 1/2 cup
Pearl onions- a few
Tomato-1
Tamarind one lemon sized
Chilly powder- 1  tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Sambar powder- 1 tsp
Fenugreek powder- 1/3 tsp
Asafoetida- 1/3 tsp
Mustard seeds
Dry red chilly- 2
Curry leaves
Coriander leaves
Salt to taste
Oil
To make the sambar
Wash Toor dal/sambar parippu and cook with enough water in pressure cooker. After 3-4 whistles remove the lid and mash the dal.
Add pearl onions, chopped tomato,turmeric powder and salt. Add one more cup of water if necessary and close the lid. Cook till it is soft.Add all the powders and pour thick tamarind pulp. Bring this to a boil and finally add coriander leaves and asafoetida.
In a pan heat oil and add mustard seeds. When it splutters add one tsp of chopped onion and saute. Fry red chilly and curry leaves and add this to the curry and mix well.Keep this aside

To make vada
Wash and soak urad dal and rice for about 4-5 hours.
Drain the urad dal and grind into a smooth thick batter. Do not add more than two to three tbs of water. It should be thick batter to form shape.
Add chopped ginger, curry leaves, and whole black pepper. Mix in salt and set aside for about 10 minutes.
Heat oil in a pan. Just before frying, add the chopped shallots and mix. If the batter is not thick enough to form shapes, add two tablespoons of rice powder.
Drop a small portion of the batter to check the oil temperature. If it sizzles, the oil is ready to fry.
Take a small bowl of water and wet your hands first. Take a lemon-sized portion of the batter, and shape it into a  ball. Press a finger through the middle to make a depression in the center. Gently drop into hot oil and fry in medium flame till both sides turn crispy golden brown. You can fry four to five vadas in each batch. To serve place two vadas in the bowl and pour warm sambar. Let it soak for 5-6 minutes and serve. Enjoy!


Try this,
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

15 Easy-To-Cook Kerala Vishu Sadhya Recipes

Happy Vishu to all my friends and Readers! How is the Vishu Sadhya planning coming along for everyone? For all my Malayalee friends who are planning to celebrate this joyous festival, I am sharing a guide to preparing an easy  and tasty Sadhya. Vishu celebrations are real nostalgia, the fully blossomed Kani Konna trees (Cassia fistula), Vishu Kani, new clothes, and Sadhya. Vishu Kani is beautifully arranged the night before, and the sight you see on the morning of the New year brings luck throughout the year. Vishu celebration is not complete without the traditional vegetarian feast- Sadhya. It is served on a banana leaf, and there is a colorful array of vegetarian curries, rice, and desserts. Vishu Kanji, vishu katta or ada is served for breakfast. Sometimes non-vegetarian food is also part of the feast in some regions. In Southern Kerala, Vishu Sadhya is not so elaborate as the Onam sadhya. It is cooked with simple ingredients and seasonal vegetables. Mango, golden cucumber, ja...
1 comment
Read more

Malabar Pathiri

Pathiri is part of the cuisine of the Muslims of the Malabar region of Kerala. It is fluffy and soft flat bread made with roasted rice flour and coconut paste. There are different varieties of pathiris and some have more  elaborate procedures. This is a simple basic pathiri and it is a delicious combo with spicy chicken or mutton curry. Ingredients Roasted rice flour- 2 cups Water- 2 1/2 cups salt -to taste sugar- 1 tsp coconut oil/butter- 1 1/2 tsp Grated coconut- 3/4cup shallots- 2 cumin - a pinch Rice flour- 1/3 cup Make a fine paste of coconut, shallots and cumin.  Bring water to a boil. Add salt, sugar and butter and the coconut paste and stir well. Now add the rice powder little by little and mix in till all the water is absorbed by the flour and it comes to one mass. Close with a lid and switch off the flame. Let is rest and cool down.  Now knead this into a smooth dough by greasing your hands with little oil. Make lemon shaped balls and flatten...
47 comments
Read more

Mambazham Pulissery/Mango and Spiced Yogurt Curry

Mambazha Pulissery/Mango and Spiced Yogurt Curry Mambazham/ Mango Pulisherri is a sweet and spicy curry made with ripe sweet mangoes. It is an old-fashioned recipe still made and served in many homes in Kerala. Whenever I get ripe mangoes, I cannot resist making mambazham pulisherri. It is absolute comfort food and goes well with steamed rice. Cooked mangoes are mixed with cumin flavored yogurt to make this delicious curry. There is a beautiful balance between the sweetness of mangoes and the sourness of spiced yogurt. The heat is from the green chilies and red chili powder and the earthiness from turmeric, fenugreek seeds, and cumin. Does it sound simple? And yes, it is a simple curry. If you are on a time crunch, this is a perfect recipe for you. Pulisheri is the most common yogurt-based dish in Kerala cuisine. Pulisheri is made both with vegetables and fruits.  Ripe sweet mangoes make delicious curries like pulisherri, pachadi, or manga curry with coconut paste. Freshl...
47 comments
Read more