Ingredients

• For Vada
• Urad dal – 250g
• Small onions – 10
• Green chillies – 3
• Asafoetida – A pinch
• Peppercorns – 1 tsp
• Ginger – 1
• Curry leaves – Few
• Coriander leaves – Few
• salt – Required
• oil – Required
• For Sambar
• Toor dal – 150g
• Chana dal – 1 tsp
• Urad dal – 1 tsp
• Coriander seeds – 1 tbsp
• Cumin seeds – 2 tsp
• Red Chillies – 6
• Fenugreek seeds – 1/4 tsp
• Black peppercorns – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Small Onions – 22
• Tomatoes – 2
• Carrot – 1
• French Beans – 5
• Garlic – 6
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1 tsp
• Asafoetida – 1 tsp
• Lemon – 1
• Curry leaves – Few
• Oil – Required
• Ghee – Required
• Red onion – 1
• Coriander leaves – Few

How to Prepare

Total Preparation Time: 20-30 minutes

1. Chop the 10 small onions, red onions and green chillies, just peel skin of 20 small onions, carrots, french beans, grind ginger well like paste, chop garlic, chop coriander leaves, extract juice from lemon and keep them aside
2. Wash Urad dal and soak it for 6 hours in water then drain water
3. Add urad dal in grinder and grind them for 2 minutes
4. Then add 20ml water and grind them for another 2 minutes
5. Add water and grind them till it become smooth fluffy batter
6. Transfer into a bowl then add salt and mix it well
7. After that add chopped small onions, ginger paste and peppercorns, asafoetida, green chillies, curry leaves, coriander leaves
8. Mix them well till completely mixed with batter
9. Take a hard bottomed vessel, add 300 ml oil and heats up
10. Then take a small quantity of the batter on your palm or banana leaf and lightly flatten it like a circle
11. Then use your thumb on the same hand and make a hole at the center
12. Now gently put prepared vada into the oil and do another two more vadas like this and put in oil
13. Fry them it become crispy, golden brown, then flip it and fry it for 2 minutes
14. After move these vadas into a napkin to avoid excess oil and keep aside
15. Take a pan, dry fry the chana dal, urad dal till it become brown and keep aside
16. Then add coriander seeds and fry them for 2 minutes and keep aside
17. Fry Fenugreek seeds till it become browned and keep aside
18. Now add and roast cumin seeds, peppercorns, 4 red chillies, 20 curry leaves, 1/2 tsp asafoetida, mustard seeds, 1/4 tsp turmeric powder and keep aside
19. Take a grinder/mixer and add all roasted ingredients and grind them like a powder, this is the sambar powder and save it in a bottle and keep aside
20. Take a pan, add toor dal, onions, garlic, tomatoes, turmeric powder and add 100 ml water cook them for 20 minutes in medium flame in closed condition
21. Open the lid and add 1 tsp of lemon juice, then add carrots, beans, add cumin seeds, prepared sambar powder, 1 tsp ghee, salt and 200 ml water in it
22. Then boil again for 8 minutes in low flame, after that turn off the flame and keep this sambar aside
23. Heat a pan with oil and add mustard seeds once mustard seeds splutter, add red chillies add this to prepared sambar
24. Take a serving bowl add hot two vadas and pour 4 ladles of hot sambar
25. Then sprinkle chopped red onions, garish with coriander leaves
26. Now the delicious Sambar vadai is ready for serve