Vada Sambar

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the urad dal thoroughly and soak it in water for at least 3 hours, or preferably overnight.

   Ca. 3 t.

   Kokkens note: Soaking helps the dal grind smoothly and makes the vada light and fluffy.

2. 2

   Drain the soaked urad dal completely and grind it in a food processor or wet grinder with the ginger, green chili, chopped curry leaves, crushed black peppercorns, and salt. Add water very sparingly, only a tablespoon at a time, until it forms a thick, fluffy batter. The batter should be light and airy.

   Ca. 10 min.

   Kokkens note: A good vada batter will float when a small drop is added to water.

3. 3

   If the batter is too thin, add the rice flour to achieve a slightly thicker consistency.

   Ca. 1 min.

4. 4

   Heat the oil for deep frying in a heavy-bottomed pan over medium heat.

   Ca. 5 min.

   Kokkens note: The oil is ready when a small piece of batter dropped in sizzles and rises to the surface.

5. 5

   Wet your hands, then take a small portion of the vada batter, shape it into a disc with a hole in the center, and carefully slide it into the hot oil.

   Ca. 10 min.

   Kokkens note: You can use a banana leaf or plastic wrap to help shape the vadas easily.

6. 6

   Fry the vadas in batches until they are golden brown and crispy on both sides, then remove them with a slotted spoon and drain on paper towels.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pan, as this will lower the oil temperature and make the vadas greasy.

7. 7

   For the sambar, wash the toor dal and pressure cook it with the water, turmeric powder, and a pinch of salt until very soft, about 3-4 whistles. Mash the cooked dal well.

   Ca. 15 min.

8. 8

   Soak the tamarind in hot water for 10-15 minutes, then extract the pulp and discard any fibers.

   Ca. 15 min.

9. 9

   In a separate pot, combine the mashed dal, tamarind pulp, mixed vegetables, sambar powder, and salt. Add enough water to achieve your desired consistency.

   Ca. 2 min.

   Kokkens note: Sambar should be medium-thick, not too watery or too dense.

10. 10

    Bring the sambar to a boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded.

    Ca. 15 min.

    Kokkens note: Taste and adjust seasoning as needed.

11. 11

    For the tempering, heat the sesame oil in a small pan. Add the mustard seeds and fenugreek seeds and let them splutter.

    Ca. 2 min.

12. 12

    Add the dry red chilies, hing, and curry leaves to the tempering pan and sauté for a few seconds until fragrant.

    Ca. 1 min.

13. 13

    Pour the tempering over the simmering sambar and stir well.

14. 14

    To serve, place a few vadas in a bowl and pour hot sambar over them. Garnish with chopped coriander leaves.

    Kokkens note: For best results, soak the vadas in the sambar for a few minutes before serving to allow them to absorb the flavors.