A chutney made with Tender Tamarind Leaves Pachadi Recipe is simply delicious. Also called Chintha Chiguru Tokkuthis spicy and sour chutney tastes great with just about anything. Try it with not just idli, dosa but with bhakri and chapati even steamed rice. Try it!
Medu Vada Sambhar the name itself invokes in my mind’s eye a beautiful doughnut-shaped fried lentil dunked in sambhar.
The crisp medu 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?
The Pleasures of eating Medu Vada Sambar are to be enjoyed cannot be explained.
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 them up as Medu Vada 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.
Medu Vada & Sambhar
- 1 cup urad dal
- 1 tbsp toor dal
- 4-5 Green chillies chopped
- 3-4 peppercorns
- 1 tsp Ginger chopped,optional
- 2 tblsp coconut pieces made in thin pieces
- Salt to Taste
- Oil for deep-frying
- Rinse and soak the urad dal and toor dal in enough water for minimum 2 hours.
- Drain transfer to the grinder/blender with the dry blade.
- Grind to a smooth paste. Use minimum water.
- Just before you remove the batter add salt and run the mixer yet again.
- Transfer it to a bowl add the green chillies, pepper, and ginger (if using).Mix well with a ladle.
- Keep the oil for frying to heat.
- In a bowl that you can easily dip your hand fill half with water.
- Wet your hand. Take a portion of the batter and make a hole in the centre with your thumb.
- Gently lower the wada in oil. Take care of your hand.
- Deep fry the wada till it is golden brown on one side.
- Flip and fry on the other side till golden brown.
- Drain and transfer to tissues.
- Repeat with the remaining batter.
- Serve hot with sambhar.