Medu Vada Sambar: A Flavorful South Indian Delicacy

Medu Vada and Sambar is a popular and beloved South Indian dish that is enjoyed by many for breakfast, brunch, or as a snack. The crispy, golden vadas made from urad dal (split black gram) are paired perfectly with a rich and spicy sambar, creating an irresistible combination that is both filling and flavorful. Here’s a detailed recipe to make this iconic dish from scratch:

Ingredients:

For Medu Vada (Vada):

• 1 cup urad dal (split black gram)
• 1-2 green chilies, finely chopped
• 1/2 inch ginger, grated
• 1/4 cup finely chopped onion (optional)
• 1-2 tbsp chopped curry leaves
• 1-2 tbsp chopped cilantro
• 1/2 tsp cumin seeds
• Salt to taste
• Water as needed (to soak the dal)
• Oil for deep frying

For Sambar:

• 1/2 cup toor dal (pigeon peas)
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1/2 cup mixed vegetables (carrot, beans, pumpkin, and potato)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp sambar powder (store-bought or homemade)
• 1/4 tsp hing (asafoetida)
• 1 tbsp tamarind paste or a small ball of tamarind soaked in warm water
• 1-2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

Step 1: Preparing Medu Vada (Vada)

1. Soak the Dal:
   • Wash the urad dal thoroughly and soak it in water for about 4-6 hours or overnight. This softens the dal and makes it easier to blend.
2. Grind the Dal:
   • Drain the soaked dal and transfer it to a blender or wet grinder. Add a little water at a time while grinding to form a thick, smooth batter. The batter should be light and fluffy.
3. Mix in Seasonings:
   • Transfer the batter to a large bowl. Add chopped green chilies, ginger, onions (if using), curry leaves, cilantro, cumin seeds, and salt. Mix everything well.
4. Heat Oil for Frying:
   • Heat oil in a deep frying pan or wok on medium heat. To test if the oil is ready, drop a small ball of batter into the oil. If it floats to the top and sizzles, the oil is hot enough.
5. Shape the Vadas:
   • Wet your hands and take a small portion of the batter. Shape it into a round ball and then make a hole in the center with your finger to form a doughnut-like shape.
6. Fry the Vadas:
   • Gently slide the shaped vada into the hot oil. Fry in batches until the vadas are golden brown and crispy on both sides. Remove them with a slotted spoon and drain excess oil on paper towels.

Step 2: Making Sambar

1. Cook the Dal:
   • In a pressure cooker, add the toor dal with 1 1/2 cups of water and cook for about 4-5 whistles, until the dal becomes soft and mushy.
2. Prepare the Vegetables:
   • While the dal is cooking, chop the vegetables into small pieces. In a pan, add the chopped vegetables and sauté them in a little oil until they are slightly tender.
3. Make the Sambar Base:
   • In a separate pot, heat oil and add mustard seeds. Once they splutter, add cumin seeds, turmeric powder, and hing. Stir for a few seconds.
   • Add chopped onions and tomatoes. Cook until the onions turn translucent, and the tomatoes become soft.
4. Add the Dal and Vegetables:
   • Add the cooked dal and sautéed vegetables to the pan with the onion and tomato mixture. Stir to combine.
5. Season the Sambar:
   • Add sambar powder, salt, and tamarind paste (or soaked tamarind extract) to the pot. Mix everything well and let it simmer for 10-15 minutes to allow the flavors to meld together.
6. Adjust Consistency:
   • Add water to adjust the consistency of the sambar, depending on whether you want it thicker or thinner. Bring it to a boil and cook for a few more minutes.
7. Garnish:
   • Once the sambar is ready, garnish it with fresh cilantro leaves.

Step 3: Serving Medu Vada with Sambar

1. Assemble the Dish:
   • Serve the hot and crispy medu vadas in a plate. You can either dip them directly into the sambar or pour the sambar over the vadas for a more traditional approach.
2. Enjoy:
   • Medu vada sambar is best enjoyed with a side of coconut chutney or tomato chutney for an extra burst of flavor.

Tips for Perfect Medu Vada and Sambar:

• For crispy vadas: Ensure that the batter is thick and fluffy. If the batter is too runny, the vadas may absorb too much oil while frying.
• Frying temperature: Keep the oil at medium heat. If the oil is too hot, the vadas will cook too fast on the outside, leaving the inside raw. If the oil is too cool, the vadas will absorb excess oil and become greasy.
• Adjust spiciness: You can adjust the number of chilies in the vada and sambar to suit your taste preference.
• Homemade sambar powder: If you’re up for it, making your own sambar powder at home will elevate the flavor of your sambar even more.

Conclusion:

Medu Vada and Sambar is a comforting, hearty, and satisfying dish that embodies the vibrant flavors of South India. Whether you’re a fan of crispy fritters or love a warm, flavorful soup, this combination is sure to please your taste buds. With its delicate balance of textures and spices, Medu Vada Sambar is a must-try recipe for anyone looking to explore traditional Indian cuisine. Enjoy!