Sambar Vada Recipe

Introduction:

Sambar Vada Recipe is a beloved South Indian dish that combines crispy, golden lentil vadas (fritters) with a tangy, flavorful sambar (a lentil-based vegetable stew). Known for its hearty, comforting taste, this dish is a staple in South Indian cuisine and is often served as breakfast, snack, or even dinner. The crispy vadas absorb the rich, spicy sambar, creating a burst of flavors in every bite.

Sambar Vada Recipe is the perfect balance of textures and tastes, with the crunchiness of the vadas paired beautifully with the warm, slightly spicy, and tangy sambar. It’s a dish that’s widely cherished across India, and for good reason: it’s filling, nutritious, and delicious.

Ingredients for Sambar Vada Recipe

For Vada:

• 1 cup urad dal (split black gram lentils)
• Salt, to taste
• 1 teaspoon cumin seeds
• 1 green chili, finely chopped
• 1/2 teaspoon black pepper (optional)
• A handful of curry leaves, chopped
• Oil, for frying

For Sambar:

• 1/2 cup toor dal (split pigeon peas)
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 drumstick, cut into pieces (optional)
• 1/2 cup mixed vegetables (carrot, brinjal, and potato)
• 1 tablespoon tamarind paste
• Salt, to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon sambar powder
• Fresh coriander leaves, for garnish

the Tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Curry leaves, a handful
• 1-2 dried red chilies

Instructions:

1: Preparing the Vada Batter

1. Soak Urad Dal: Wash and soak the urad dal for 4-5 hours. Drain the water and transfer it to a blender.
2. Grind the Batter: Grind the dal with minimal water until it becomes a thick, smooth batter. It should be light and airy.
3. Add Spices and Herbs: Transfer the batter to a bowl. Add salt, cumin seeds, finely chopped green chili, black pepper (if using), and chopped curry leaves. Mix well to incorporate air into the batter. This will make the vadas fluffy.

2: Frying the Vadas

1. Shape the Vadas: Wet your hands, take a small portion of the batter, and shape it into a round disc with a small hole in the center. This shape helps the vadas cook evenly.
2. Heat Oil and Fry: In a deep frying pan, heat oil over medium heat. Gently slide the vadas into the hot oil and fry until they are golden and crispy. Remove with a slotted spoon and drain excess oil on paper towels.

3: Making the Sambar

1. Cook the Toor Dal: Wash and pressure cook the toor dal with 2 cups of water, a pinch of turmeric, and a few drops of oil until it’s soft and mushy. Mash the dal and set it aside.
2. Prepare Vegetables: In a pot, add chopped onion, tomato, drumstick, and mixed vegetables with 2 cups of water. Add salt, turmeric, and red chili powder. Cook until the vegetables are tender.
3. Add Dal and Spices: Once the vegetables are cooked, add the mashed dal and tamarind paste. Stir in sambar powder, adjust salt, and simmer for 10 minutes, allowing the flavors to blend.

4: Tempering the Sambar

1. Heat Oil: In a small pan, heat 1 tablespoon of oil.
2. Add Spices for Tempering: Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, curry leaves, and dried red chilies. Sauté until the spices release their aroma.
3. Mix with Sambar: Pour the tempering into the simmering sambar. Garnish with fresh coriander leaves.

5: Assembling the Sambar Vada

1. Soak the Vadas: To serve, place 2-3 vadas in a bowl. Pour hot sambar over them until they are submerged. Let the vadas soak in the sambar for a few minutes.
2. Garnish and Serve: Garnish with finely chopped onions, fresh coriander, or a dollop of coconut chutney. Serve hot and enjoy.

“Crispy on the outside, fluffy on the inside – that’s the perfect vada for your sambar vada delight.”

Pro Tips:

• Grind the Urad Dal Properly: The fluffier the batter, the crispier the vadas. Be patient while grinding to get a light, airy batter.
• Keep the Oil Temperature Moderate: Fry the vadas on medium heat. If the oil is too hot, they’ll brown quickly on the outside and remain raw inside.
• Use Fresh Sambar Powder: Freshly made or high-quality store-bought sambar powder adds an authentic flavor to your sambar.
• Adjust Consistency: Sambar should be slightly runny for sambar vada. The thinner consistency helps the vadas absorb the flavors better.
• Serve Hot: Sambar vada is best enjoyed hot and fresh. If making in advance, you can prepare the components and assemble them just before serving.

Conclusion

Sambar Vada is more than a dish – it’s an experience of flavors, textures, and nostalgia for anyone who’s tasted the authentic South Indian recipe. With a few essential ingredients, a love for spices, and the right technique, you can recreate this classic dish at home. The crispy vadas, the warm, tangy sambar, and the touch of aromatic tempering make it a true crowd-pleaser.

So, next time you’re in the mood for something comforting yet flavorful, give Sambar Vada a try. It’s a culinary journey you won’t regret, filled with warmth, flavor, and a taste of tradition.