Sambar Vadai | Two in One Recipe Post
A popular recipe from South India prepared with vadas - crispy deep-fried savory snack soaked in the hot piping lentil sambar
sambar vadai, tiffin sambar
For Ulundu Vadai
I followed the ulundu vadai recipe that I posted during this April BM.
Chopped Red Pumpkin
1.5 cups of water + 2 cups + 1/2 cup
Gooseberry sized tamarind or 1 heaped tbsp of tamarind paste
I used frozen one
For Sambar Vadai
Fried vadas - 2 for each plate
2 for each plate
about 1 cup for each plate
Ghee - as required
optional, if you want to make it vegan, skip the ghee
Prep - Work
If using tamarind, soak them in 2 cups of water for about 30 to 45 minutes and extract 1.5 cups of tamarind water.
If using paste, dilute the paste in 1.5 cups of water and set aside.
Chop all the veggies and if you are using frozen drumstick thaw it to room temperature.
Wash the masoor dal and pressure cook it along with pumpkin and turmeric powder by adding 1.5 cups of water.
Once the pressure is gone, mash them well. We need the pumpkin to be pureed.
Heat the kadai and add oil.
Once the oil is hot, add the mustard seeds, methi powder and hing. Saute for a minute.
As the mustard seeds, starts to splutter add the curry leaves and chopped onions.
Cook until the onions turn translucent.
Now add the tomatoes and cover and cook for 3 minutes.
When the tomatoes are slightly mushy, add the drumsticks and the tamarind water.
Add salt and let it simmer for about 5 minutes.
Now add the sambar powder in 1/2 cup of water and mix well and make sure there aren't any lumps. Add this to the sambar.
Let it simmer for 5 more minutes.
Now add the masoor dal pumpkin mix and check for salt. If required add more and simmer it again for 5 minutes.
Add the chopped cilantro after five minutes, bring it to one and turn off the heat.
That's it. Sambar is ready.
I have included the detailed step by step recipe in the vadai post.
Assembling the Sambar Vadai
Boil the water and make sure the water is hot.
Now pour this hot water on the vadai and let it sit for 15 minutes. This is the key step and this makes the vadai super soft.
After this take this soaked vadai and place them in your serve ware.
Add about 1 cup water or more in each plate. Ensure the vadai is soaked in sambar.
Now drizzle some chopped onion and cilantro.
Add a dollop of ghee and serve hot and enjoy!!!
We love masoor dal, so I am opting masoor dal these days. But the original recipe calls for toor dal.
Instead of pumpkin, carrots can be boiled and I have tried that. Basically, we need a sweet veggie.
Adjust the salt and spices as per your preference.
The water that you pour on the vadai should be piping hot.
Adapted from Revathy Shanmugam’s TV Show