Medu Vada Sambhar & Coconut Chutney
Medu vada is crispy south indian fritter prepared from urad dal. It is served with chutney and sambar as a popular breakfast. It is shaped like a doughnut.
RECIPE FOR MEDU VADA -
Ingredients:
1 cups of urad dal (Split Black Gram lentils)
¼ cup of channa dal (Garbanzo/ Split chickpeas)
2 tsp of rice flour
2 green chillies
3 tbsp of dry chopped coconut
few curry leaves
1 tbsp coriander leaves chopped
1 inch ginger finely chopped)
Pinch of heeng (asafoetida)
Salt to taste
Oil to fry
Method:
1. Wash and soak dal in about 3 cups of water for about 2-3 hours.
2. Drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water.
3. The batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
4. Add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
5. Add 2-3 tsp of rice flour. rice flour is added to make it crispy.
6. Add pinch of heeng (asafoetida) to make it more digestible.
7. Heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
make hole in the center and slide it into the hot oil. The vada should float on top of oil.
8. Make sure your oil is not too hot otherwise the vadas will not cook evenly.
9. Fry on both sides till it becomes golden brown in color. Once done, remove and place on a tissue or blotting paper to remove the excess oil.
RECIPE FOR COCONUT CHUTNEY -
Ingredients:
1 cup roughly chopped Fresh Coconut
2 Green Chillies, chopped
1 tablespoon Roasted Chana Dal (daliya)
1 teaspoon Lemon Juice
1/2 cup Water
Salt
For Tempering:
1/2 teaspoon Mustard Seeds
4-5 Curry Leaves
1 Dry Red Chilli
1 teaspoon Oil
Method:
1. Give a nice blend to grated or chopped coconut, green chillies, salt lemon juice & daliya daal.
2. Temper with mustard seeds n dry red chili whole when done.
You can also add some fresh coriander leaves to this chutney to give a nice green color.
RECIPE FOR SAMBHAR -
Ingredients:
Ingredients for sambhar
1/2 cup toor dal (Split Pigeon peas)
1 tsp turmeric powder
2 cups water
1” sized tamarind soaked
1 green chilli slit
Salt to taste
1 tsp turmeric powder
2 tsp sambar powder
Vegetables
5-6 drumstick pieces
1 onion chopped
1 tomato roughly chopped
1/2 carrot chopped
Ingredients for tempering
1 tbsp cooking oil
1 tsp mustard seeds
1/2 tsp urad dal
few curry leaves
Pinch of heeng (asafoetida)
Method:
1. Take a pressure cooker, add toor dal with 3 cups of water, pinch of turmeric. pressure cook it for 5-6 whistles on low flame.
2. Soak tamarind in hot water for 5-10 minutes.
3. Strain the tamarind water in a pan and add green chill, salt and turmeric powder.
5. Add all the chopped vegetables to same mixture.
6. Let the vegetables cook well.
7. Now add cooked daal to this mixture, add sambhar masala too.
8. Let it boil for roughly 10 more minutes till everything gets incorporated well.
9. Now for tempering, take oil in a small pan, heat it up add urad dal, mustard seeds, heeng, curry leaves and red chillies.
11. Add the tempering to the freshly prepared sambar and serve hot!
RECIPE FOR MEDU VADA -
Ingredients:
1 cups of urad dal (Split Black Gram lentils)
¼ cup of channa dal (Garbanzo/ Split chickpeas)
2 tsp of rice flour
2 green chillies
3 tbsp of dry chopped coconut
few curry leaves
1 tbsp coriander leaves chopped
1 inch ginger finely chopped)
Pinch of heeng (asafoetida)
Salt to taste
Oil to fry
Method:
1. Wash and soak dal in about 3 cups of water for about 2-3 hours.
2. Drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water.
3. The batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
4. Add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
5. Add 2-3 tsp of rice flour. rice flour is added to make it crispy.
6. Add pinch of heeng (asafoetida) to make it more digestible.
7. Heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
make hole in the center and slide it into the hot oil. The vada should float on top of oil.
8. Make sure your oil is not too hot otherwise the vadas will not cook evenly.
9. Fry on both sides till it becomes golden brown in color. Once done, remove and place on a tissue or blotting paper to remove the excess oil.
RECIPE FOR COCONUT CHUTNEY -
Ingredients:
1 cup roughly chopped Fresh Coconut
2 Green Chillies, chopped
1 tablespoon Roasted Chana Dal (daliya)
1 teaspoon Lemon Juice
1/2 cup Water
Salt
For Tempering:
1/2 teaspoon Mustard Seeds
4-5 Curry Leaves
1 Dry Red Chilli
1 teaspoon Oil
Method:
1. Give a nice blend to grated or chopped coconut, green chillies, salt lemon juice & daliya daal.
2. Temper with mustard seeds n dry red chili whole when done.
You can also add some fresh coriander leaves to this chutney to give a nice green color.
RECIPE FOR SAMBHAR -
Ingredients:
Ingredients for sambhar
1/2 cup toor dal (Split Pigeon peas)
1 tsp turmeric powder
2 cups water
1” sized tamarind soaked
1 green chilli slit
Salt to taste
1 tsp turmeric powder
2 tsp sambar powder
Vegetables
5-6 drumstick pieces
1 onion chopped
1 tomato roughly chopped
1/2 carrot chopped
Ingredients for tempering
1 tbsp cooking oil
1 tsp mustard seeds
1/2 tsp urad dal
few curry leaves
Pinch of heeng (asafoetida)
Method:
1. Take a pressure cooker, add toor dal with 3 cups of water, pinch of turmeric. pressure cook it for 5-6 whistles on low flame.
2. Soak tamarind in hot water for 5-10 minutes.
3. Strain the tamarind water in a pan and add green chill, salt and turmeric powder.
5. Add all the chopped vegetables to same mixture.
6. Let the vegetables cook well.
7. Now add cooked daal to this mixture, add sambhar masala too.
8. Let it boil for roughly 10 more minutes till everything gets incorporated well.
9. Now for tempering, take oil in a small pan, heat it up add urad dal, mustard seeds, heeng, curry leaves and red chillies.
11. Add the tempering to the freshly prepared sambar and serve hot!
