Vada Sambhar with coconut Chutney
Vada Sambhar with coconut Chutney

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vada sambhar with coconut chutney. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Wash it nicely and coarsely grind into. Hello Everyone ; Check out this new easy delicious recipe of Sambar Vada with coconut chutney. In this video i have shown how to make sambar, vada & coconut.

Vada Sambhar with coconut Chutney is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Vada Sambhar with coconut Chutney is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have vada sambhar with coconut chutney using 28 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Vada Sambhar with coconut Chutney:
  1. Take toor dal
  2. Take tomato
  3. Prepare turmeric / haldi
  4. Make ready water
  5. Make ready oil
  6. Make ready mustard / rai
  7. Get hing / asaofetida
  8. Prepare dried red chilli
  9. Prepare few curry
  10. Take green chilli, slit
  11. Make ready onion, petals
  12. Take tamarind extract
  13. Get jaggery / gud
  14. Take salt
  15. Make ready water
  16. Get sambar powder
  17. Take ghee / clarified butter
  18. Prepare FOR VADA:
  19. Take urad dal
  20. Prepare green chilli, finely chopped
  21. Make ready ginger, finely chopped
  22. Make ready few curry leaves, finely chopped
  23. Prepare coriander, finely chopped
  24. Prepare dry coconut / kopra, chopped
  25. Get hing / asafoetida
  26. Take rice flour
  27. Make ready salt
  28. Take oil for deep frying

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Steps to make Vada Sambhar with coconut Chutney:
  1. Firstly, pressure cook ½ cup toor dal, 1 tomato, ¼ tsp turmeric and 1½ cup water for 5 whistle.
  2. In a kadai heat 3 tsp oil and saute 1 tsp mustard, pinch of hing, 1 dried red chilli and few curry leaves.
  3. Also saute 2 green chilli and ½ onion for a minute.Now add ½ cup tamarind extract, ½ tsp jaggery and 1 tsp salt. mix well.
  4. Boil for 10 minutes or till tamarind extract gets cooked well.
  5. Add in whisked dal and tomato. mix well. - also add 1½ cup water and adjust consistency. boil well.
  6. Furthermore add 1 tbsp of sambar powder and stir well. - add in 1 tbsp ghee and boil for 2 minutes.
  7. Finally sambar is ready to serve with vada or idli.
  8. Wash dal several times and soak in lot of water for at least 4 to 5 hrs.
  9. Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
  10. Sprinkle very little water. Next add salt and start grinding. - Next scrape off the sides and then grind again.
  11. Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly. - Again continue to grind to a coarse thick batter.
  12. Sprinkle water. Grind again till the batter looks fluffy and white.Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.
  13. Test the batter if it is aerated well. Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.
  14. If the batter doesn’t float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter. - If the batter is in right consistency still it is not floating well. Then beat the batter once more.
  15. Add crushed pepper, green chilies and onions. Mix everything well.
  16. Heat oil in a deep heavy bottom kadai or pan on a medium heat till hot enough. - Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.
  17. Dip your fingers in water or oil to moisten your fingers. Water should not be dripping.
  18. Take small portions of batter. Shape to a ball, slightly flatten with thumb. Dip the thumb in water, again no dripping water. Make a hole in the center.
  19. Gently slide the vada in the hot oil by gently shaking off the fingers. - Or place the ball on a greased sheet. Flatten it slightly and make a hole in the centre.
  20. If the oil becomes too hot, regulate the flame to medium. Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it just by shaking your fingers. - Fry medu vada till they turn golden on both sides.
  21. Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.
  22. Serve medu vada with chutney or sambar.

Sambar Vada & Idli with sambar, coconut chutney and red tomato chutney in earthen pots, served over green banana leaf over white background. Vælg mellem et stort udvalg af lignende scener. Photo about Sambar vada is a most popular south Indian food in entire Indian. Indian breakfast Idli on palm leaf. Coconut and Mint chutney in white background.

So that’s going to wrap this up for this exceptional food vada sambhar with coconut chutney recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!