How to Make Sambar Vada with Authentic Taste

How to make sambar vada at your home, if you don’t know what dish we are talking about today read below.

Sambar Vada is a popular South Indian dish that combines the flavors of crispy vadas soaked in flavorful sambar. Here’s a detailed guide on how to make Sambar Vada.

Check our earlier post on making spring rolls

Ingredients:

For Vada:

1. 1 cup urad dal (split black gram), soaked for 4-6 hours
2. Salt to taste
3. Oil for deep frying
4. Water as needed to grind dal

Ingredients to make Tasty Sambar Vada

For Sambar:

1. ½ cup toor dal (split pigeon peas)
2. 1 onion, sliced
3. 1 tomato, chopped
4. 1-2 green chilies, slit
5. 1 small piece of tamarind
6. ½ tsp turmeric powder
7. 1-2 tbsp sambar powder
8. Vegetables of choice (like drumstick, okra, carrot)
9. Salt to taste
10. Water as required
11. 1 tsp mustard seeds
12. A few curry leaves
13. 1 dry red chili
14. 2 tbsp oil
15. A pinch of asafoetida (hing)

Equipment:

1. Blender or grinder
2. Deep frying pan or kadai
3. Pot for cooking sambar
4. Strainer
5. Spoons and ladles

Preparation Steps:

Making Vada:

1. Grind Dal: Drain the soaked urad dal and grind it to a smooth, fluffy batter, adding very little water. The batter should be thick enough to hold shape.
2. Heat Oil: In a kadai or deep frying pan, heat oil for deep frying.
3. Shape Vadas: Wet your hands, take a small portion of the batter, and flatten it to form a donut shape. Make a hole in the center.
4. Fry Vadas: Drop the vada gently into the hot oil. Fry till golden and crisp. Drain on absorbent paper.

Making Sambar:

1. Cook Dal: Rinse toor dal and cook it with turmeric, salt, and enough water until soft and mushy.
2. Soak Tamarind: Soak tamarind in warm water, extract its juice, and set aside.
3. Sauté Vegetables: In a pot, heat oil. Add mustard seeds, curry leaves, dry red chili, and asafoetida. Then add onions, green chilies, and sauté. Add other vegetables, tomatoes, and cook for a few minutes.
4. Add Dal and Spices: Add cooked dal, tamarind juice, sambar powder, salt, and water as needed. Bring to a boil and simmer for 10-15 minutes.
5. Adjust Consistency and Seasoning: The sambar should be of medium consistency. Adjust salt and spices as per taste.

Assembling Sambar Vada:

1. Soak Vadas in Sambar: Just before serving, soak the vadas in hot sambar for a few minutes so they absorb the flavors but retain some crispness.
2. Serve: Serve the sambar vadas hot, garnished with fresh coriander leaves if desired.

Tips:

• Consistency of Batter: The vada batter should be light and airy. Do not add too much water while grinding.
• Frying Vadas: Keep the heat at medium-high. If the oil is too hot, vadas will not cook inside.
• Sambar Consistency: Adjust the thickness of the sambar according to your preference.

Safety Precautions:

• Be cautious while deep frying. Keep a safe distance to avoid oil splatters.
• Ensure the kitchen is well-ventilated.

Sambar Vada is a tasty dish that requires some patience and practice, especially in getting the vadas right. Enjoy the cooking process and the delicious results!