South Indian Vada Sambar: A Flavorful Delight

South Indian cuisine is celebrated for its diverse, aromatic, and spicy flavors, and one of its most popular dishes is the iconic Vada Sambar. This dish, often served as a breakfast or a hearty snack, is a staple in South Indian homes and restaurants. It consists of crispy, golden-brown vadas (fried lentil doughnuts) paired with a delicious, tangy sambar (a spiced lentil stew with vegetables). Together, they make for a comforting, wholesome meal that’s perfect for any time of day.

Ingredients

For Vada (Fried Lentil Doughnuts)

• Urad Dal (Split Black Gram) – 1 cup
• Rice Flour – 2 tablespoons (for crispiness)
• Green Chilies – 2-3, finely chopped
• Ginger – 1-inch piece, grated
• Curry Leaves – 10-12, chopped
• Asafoetida (Hing) – a pinch
• Black Pepper – 1/2 teaspoon (optional)
• Salt – to taste
• Oil – for frying (preferably coconut oil or sunflower oil)

For Sambar (Spiced Lentil Stew)

• Toor Dal (Pigeon Peas) – 1/2 cup
• Mixed Vegetables – 1 cup (carrot, potato, drumstick, pumpkin, and brinjal are common)
• Tamarind Paste – 1 tablespoon
• Sambar Powder – 1 tablespoon
• Turmeric Powder – 1/4 teaspoon
• Mustard Seeds – 1 teaspoon
• Cumin Seeds – 1/2 teaspoon
• Curry Leaves – 10-12
• Dried Red Chilies – 2
• Hing (Asafoetida) – a pinch
• Salt – to taste
• Oil – 2 tablespoons

For Garnishing

• Fresh Coriander Leaves – chopped
• Grated Coconut – optional

Instructions

1. Preparing the Vada:

1. Soak the Urad Dal: Wash the urad dal thoroughly and soak it in enough water for about 4-6 hours or overnight for best results. The dal should become soft and swell up.
2. Grind the Dal: Drain the soaked dal and grind it into a smooth batter without adding too much water. Add just a little water to make the batter smooth and thick. The consistency should be thick enough to hold its shape when formed into a ball.
3. Add the Seasoning: Transfer the batter to a bowl and add finely chopped green chilies, grated ginger, curry leaves, asafoetida, black pepper, and salt. Mix well.
4. Shape the Vadas: Wet your hands and take small portions of the batter. Shape them into round balls and make a hole in the center of each ball to form a doughnut shape. You can also shape them using your fingers, pressing them into a donut shape on your wet palm.
5. Fry the Vadas: Heat oil in a deep frying pan over medium heat. Once the oil is hot (test by dropping a small piece of batter into the oil — if it sizzles, the oil is ready), gently slide the vadas into the oil. Fry them in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on all sides.
6. Drain the Oil: Remove the fried vadas from the oil and place them on paper towels to drain excess oil.

2. Preparing the Sambar:

1. Cook the Toor Dal: Rinse the toor dal thoroughly and pressure cook it with 2 cups of water for 3-4 whistles or until soft. Once cooked, mash the dal gently and set it aside.
2. Prepare the Vegetables: Peel and chop the vegetables into bite-sized pieces. You can use a mix of carrots, potatoes, drumsticks, pumpkin, and eggplant (brinjal), based on availability and preference.
3. Cook the Vegetables: In a pot, add the chopped vegetables along with 1 ½ cups of water, turmeric powder, and a pinch of salt. Cook until the vegetables are tender.
4. Prepare the Sambar Base: In a small pan, heat 1 tablespoon of oil. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves, dried red chilies, and a pinch of hing. Sauté for a minute and then add the cooked toor dal along with the vegetables. Add sambar powder, tamarind paste, and salt to taste. Stir well and bring to a simmer.
5. Simmer: Allow the sambar to cook on low heat for about 10-15 minutes, ensuring the flavors meld together. If the sambar is too thick, you can add a little water to achieve the desired consistency.

3. Assembling Vada Sambar:

1. Soak the Vadas in Sambar: To serve, take the crispy vadas and dip them into the hot sambar. Let the vadas soak in the sambar for a few seconds, allowing them to absorb the flavors while retaining their texture.
2. Garnish: Garnish the vada sambar with freshly chopped coriander leaves and optional grated coconut for an added touch of flavor.

Serving Suggestions:

• Serve the vada sambar hot with a side of coconut chutney or tomato chutney for extra flavor.
• You can also enjoy it with a cup of traditional South Indian filter coffee for an authentic experience.

Tips:

• The key to crispy vadas lies in the consistency of the batter. Ensure it’s thick enough to hold its shape but smooth enough to form easily.
• If you prefer a spicier vada, you can add extra green chilies or black pepper.
• To make the sambar spicier, increase the quantity of sambar powder or add extra green chilies while cooking.

Vada Sambar is more than just a dish; it’s an experience that brings together the flavors of South India in a comforting, satisfying way. Whether you’re enjoying it for breakfast, lunch, or as an evening snack, this iconic combination never fails to please the taste buds.