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Vada Sambhar with coconut Chutney
Vada Sambhar with coconut Chutney

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We hope you got benefit from reading it, now let’s go back to vada sambhar with coconut chutney recipe. You can have vada sambhar with coconut chutney using 28 ingredients and 22 steps. Here is how you cook that.

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

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