Sambar Vada | Vada Sambar

Sambar Vada is one of the most popular  and delicious dish in South India and across the world. I' am posting this recipe very late so one of my reader requested this recipe. Medhu or Ulundu vada dunked in hot sambar or rasam served with coconut chutney by side.

Prep Time : 4 hrs + 20 Mins

Frying Time : 30 Mins

Ingredients for Vadi (< a href="http://www.malas-kitchen.com/2007/11/idli-uddina-vada-chutney-and-sambar.html">

already posted here) 

• Urad dal / Ulthuparppu / Udhina bele - 2 cups
• Black Pepper / Molag / Kappu Menasu - 2 tbsp
• Curry leaves / Karvapple / Karibhevu - 2 strings
• Salt to taste ( Rock salt) 
• Baking Powder - a pinch (optional, used in restaurents) ( i have not used) 

Method for Vada's 

1. Soak the Uraddal/Ulthuparppu for 4 hrs. Drain all the water and grind the ulthuparppu adding little by little water after sometime add salt and grind them until smooth batter (it should be thick ). Best to use for wetgrinder for grinding the dal (Comes out of crispy and fluffy vada's )
2. Add roasted black pepper corns and crush them lightly (not powdered) then add curryleaves mix well 
3. Take a plastic sheet take a small portion of batter with wet hand make a hole in the centre
4. Heat oil in a pan. Drop vada slowly in hot oil cook in medium flame until golden in color. 
5. Repeat the same process. 

Ingredients for Sambar

• Toor dal / Thavurpappu / Thogribele - 1/2 cup
• Tomato - 1 
• Peral red onions|baby onions  - 1 cup (optional, I have used)
• Rasam powder - 1/2 or 1 tbsp (adjust as per taste)
• Tamrind - 1 tsp (for paste) for juice - 2 tsp
• Jaggery - 1/2 tsp (a small piece)
• Salt to taste
• Curry leaves - few 
• Coconut - 2 tbsp
• Sambar powder - 1 tbsp
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Asafoetida / hing - 1 tsp

Method

1. Cook the toor dal in a pressure cooker. Keep aside
2. Peel and remove skin the pearl onions. Cook in hot water 
3. Add cooked toor dal in the same pan
4. Grind coconut and sambar powder with water 
5. Add masala paste to the pan
6. Add salt, tamarind paste, jaggery, add rasam powder 
7. Stir well add curry leaves bring boil 
8. Heat oil in a small pan add mustard seeds allow to splutter then add asafoetida
9. Pour it in the sambar 
10. Dunk the hot vada's into the hot sambar and serve

PS note : Onions are my own taste/version. So it's Completely Optional. 

| Copyright © Malas - Kitchen 2017 | | All rights reserved

Puliyogare Instant Mix Powder

Instant Puliyogare Powder is normally a store bought packet with all kinds of preservatives. When you make it at home it feels fresh and tastes fresh too. Its quite easy to make and we can store it in airtight box which can last upto months. In my opinion, Taste wise the powder (even if made at home) is not as good as the puliyogare gojju. 

But this is much better than the store bought powder and is a good quick alternative whenever needed, For eg: for for lunch boxes, OR those hungry times. 

This recipe was due from a long time. Got this recipe from my periamma/Dodamma(My aunt).

Prep Time : 10 Mins

Cook Time : 5 Mins

Total Time : 15 Mins

Ingredients for Instant Mix

• Puli / Huli /Tamarind  - 1/2 cup
• VanaKobri / Dry coconut grated - 1 cup
• Mensina Pudi /Malakapudi / Rasam Powder - 1 cup 
• Salt (adjust as per taste, i have used 3/4th tsp) 
• Vellu/ Bella / Jaggery - 2 small pieces or 2 tsp grated (adjust as per taste)
• Vallai el/ Bili ellu / White sesame seeds - 1 tsp

Tempering :

• Yenne / Yennai / Oil - 2 tsp
• Kadag / Sasive / Mustard seeds - 1/2 tsp
• Kadalekayi / Peanuts - 2 tbsp
• Karvappale / Karibehuvu / Curry leaves - few
•  peryingyaum / hing / Asafoetida  - 1/2 tsp
• Chopmalaka / Kempumensinakayi / Red chilli - 1-2

Method

1. Heat pan , dry roast tamarind lightly remove
2. next now add coconut roast lightly on low flame (do not fry on high flame.) keep aside
3. In a same pan add sesame seeds roast till light golden color. Remove and transfer into plate
4. Once coconut and tamarind cool down. In a blender and coarsely powderd them
5. In the same mixer jar add Rasam powder blend altogether again. Taste it little and add little salt and jaggery into that and blend again.
6. Transfer into jar.

Method for adding tempering

1. Heat oil in a pan add mustard seeds, allow them to splutter then add curry leaves and peanuts stir fry till peanuts turns golden in color. Add asafoetida, red chillies. 
2. Add them to puliyogare mix 
3. Ready to use for prepared hot plain rice. Garnish sesame seeds

PS : If you want store just like plain puliyogare mix , use it whenever need for that added tempering ingredients OR prepare tempering and add into puliyogare mix and mix well and store it. (refridgerate after a day or two)

| Copyright © Malas - Kitchen 2017 | | All rights reserved