Sambar Vadai Recipe
Hotel style sambar vadai with step wise photos.
Prep Time20 mins
Cook Time45 mins
Soaking Time3 hrs
Total Time4 hrs 15 mins
For Making Vadai:
- Urad Dal - 1 cup
- Salt - to taste
- Oil – To deep fry
For Making Sambar:
- Tur Dal - 1/2 cup
- Yellow Pumpkin - 50 gms
- Onion - 2
- Tomato - 3
- Tamarind - 1 small lemon size
- Turmeric powder – 1/2 tsp
- Mustard seeds - 1 tsp
- Asafetida - 2 pinch
- Salt - to taste
- Curry leaves - 1 sprig
- Coriander leaves - 1 tbsp
- Oil - 2 tbsp
- Jaggery - 2 tsp
For Spice Powder:
- Whole dry red Chillies - 10
- Channa dal- 1 tbsp
- Whole coriander seeds - 2 tbsp
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Onion - 2 tbsp finely chopped
- Coriander leaves - 3 tbsp finely chopped
To Make Vadai:
Wash urad dal once and soak for 3 hours and grind to a thick batter.
Add salt, beat the batter well with hands.
Shape the vadas and deep fry in hot oil till golden brown and drain on to a kitchen paper.
To Make Sambar:
Chop the yellow pumpkin into big chunks. Wash tur dal.
Pressure cook both pumpkin and tur dal together in enough water for 4-5 whistles and keep aside.
Heat a pan and dry roast chilies, coriander seeds, cumin seeds, fenugreek seeds, channa dal for 3-4 mins over low flame till they turn golden brown. Keep aside to cool.
Place the roasted spices in a mixie jar and powder finely.
Soak tamarind in hot water and extract pulp and keep aside.
Mash the cook dal and pumpkin mixture well and keep aside.
Heat oil in a pan. Add mustard seeds, when they crackle add the chopped onions and cook till it becomes translucent.
Add chopped tomatoes and cook it turns mushy.
Add tamarind pulp, turmeric powder and bring to a boil
Add finely ground spice powder, asafetida, curry leaves and salt and simmer for 5 mins.
Add the cooked dal mixture, 1/4 to 1/2 cup water to the consistency and mix well. Simmer for 10 minutes.
Add coriander leaves and Jaggery and take off the stove.
How to Serve Sambar Vadai:
Take 1/4 portion of the sambar in a wide bowl. To this add 1/2 cup of hot water and salt to taste. Mix well.
Put the vadais in this liquefied sambar. Let it soak for 10-15 minutes.
Take out the soaked vadais with a slotted ladle and arrange in individual serving bowl.
Pour the remaining hot sambar from the 3/4 th portion of the sambar kept aside over these vadais.
Sprinkle finely chopped onion and top it up with coriander leaves.
Sambar Vadai is ready to be served hot.