7 September, 2017
Medu Vada Sambhar
Vada Sambhar the name itself invokes in my mind’s eye a beautiful doughnut-shaped fried lentil dunked in sambhar. The crisp wada or vada absorbs the savoury tastes of the sambhar and you can scoop it into your waiting mouth.
One of my friends has said that it is the Dunkin’ Donuts of this world. Apt don’t you think?
Vada also known as wada, vade, vadai, wadeh and bara embraces a vast variety of savoury fried snacks from dumplings, doughnuts, cutlets to fitters.
A wada can be made from moong dal, chana dal, urid dal or from vegetables like batata vada or sago like a sabudana vada. Vadas are eaten as a snack on Vadas else eat them for breakfast. But then a vada can be the building block of other think vada pav, dahi vada.
Sambhar is one of the popular dishes in South Indian cuisine. The other lentil-based soup is saar or rasam.
A lentil stew with spices and tamarind and vegetables is Sambhar or Sambar.
The basic difference between a sambhar and rasam or saaru is the spices and vegetables used in sambhar.
Sambhar typically includes onions, lady finger, drumstick, radish, pumpkin, potato, tomato, onions and brinjal in combinations or with one of the vegetables.
Versatile sambhar tastes good with vada, idli or rice.
Let us today pair it with Medu Vada and Sambhar. For Sambhar, this is my standard I don’t dare to make any variations to the basic recipe. The only thing I change is the vegetables as my girls love this version.
Urid dal or split black dal, toor dal or split pigeon pea and oil for deep frying are the main ingredients of Medu vada also called Urid dal vada.
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