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Sambar Vada Recipe

How to make Sambar Vada at Home

Chilly – Coriander Leaves

Making Sambar Vada at Home

Ingredients


                     (1) Toor dhal – ½ cup
                     (2) Turmeric powder – ½ tea spoon
                     (3) Gingili oil – 1 ½ tea spoon
                     (4) Red chilly – 5
                     (5) Dry coriander seeds – 6 tea spoons
                     (6) Fenugreek – ¼ tea spoon
                     (7) Tamarind (size of amla) – mix with 1 ½ cup water
                     (8) Big onion (medium size pieces) – ½ cup
                     (9) Green chilly – 6 (end torn)
                    (10) Asafetida (heated in gingili oil and powdered) – 1 ½ tea spoon
                     (11) Cooking oil – 6 tea spoons
                     (12) Mustard seeds – ½ tea spoon
                     (13) Red chilly – 2 (each cut into 3 pieces)
                     (14) Curry leaves – a little

Ingredients for vada


                                      (1) Black gram dhal – 2 cup
                                      (2) Raw rice – 2 tea spoon
                                      (3) Pepper – 2 tea spoon (each cut into two parts)
                                      (4) Ginger chopped into small pieces – 2 tea spoons
                                      (5) Cumin seeds – ½ tea spoon
                                      (6) Salt – adjust to taste

Procedure (sambar)


Mix toor dhal with 2 cups of water and turmeric powder and boil. Roast dry chilly, dry coriander seed and fenugreek and grind them. Mix tamarind with 1 ½ cup water, add salt and on boiling, add big onion and green chilly and heat further. Then add masala powder and asafetida and on boiling again, add the cooked dhal and boil. Heat oil in a pan and add mustard seeds, dry chilly and curry leaves in that and stir and pour them into the sambar.

 

Procedure (vada)

Grind black gram dhal and rice well and mix remaining ingredients with that. Make balls in the size of lemon with the mixture, fry them in ground nut oil and drop them in sambar when they are hot.


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