Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vada sambhar with coconut chutney. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Vada Sambhar with coconut Chutney is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Vada Sambhar with coconut Chutney is something which I’ve loved my entire life.
Lets try out south indian this time. Hello friends welcome to MAGIC TADKA with REENA here you can find easy,tasty and instant recipes. Today recipe is a combo recipe of sambar Vada with coconut.
To get started with this recipe, we must prepare a few ingredients. You can have vada sambhar with coconut chutney using 28 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Vada Sambhar with coconut Chutney:
- Make ready 1/2 cup toor dal
- Make ready 1 tomato
- Prepare 1/4 tsp turmeric / haldi
- Make ready 1 1/2 cup water
- Take 3 tsp oil
- Make ready 1 tsp mustard / rai
- Get pinch hing / asaofetida
- Take 1 dried red chilli
- Get leaves few curry
- Make ready 2 green chilli, slit
- Take 1/2 onion, petals
- Get 1/2 cup tamarind extract
- Make ready 1/2 tsp jaggery / gud
- Prepare 1 tsp salt
- Get 1 1/2 cup water
- Make ready 1 tbsp sambar powder
- Make ready 1 tbsp ghee / clarified butter
- Get FOR VADA:
- Get 1 cup urad dal
- Get 2 green chilli, finely chopped
- Make ready 1 inch ginger, finely chopped
- Take few curry leaves, finely chopped
- Take 2 tbsp coriander, finely chopped
- Get 1 tbsp dry coconut / kopra, chopped
- Prepare pinch hing / asafoetida
- Get 2 tbsp rice flour
- Make ready 1/2 tsp salt
- Get oil for deep frying
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Instructions to make Vada Sambhar with coconut Chutney:
- Firstly, pressure cook ½ cup toor dal, 1 tomato, ¼ tsp turmeric and 1½ cup water for 5 whistle.
- In a kadai heat 3 tsp oil and saute 1 tsp mustard, pinch of hing, 1 dried red chilli and few curry leaves.
- 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.
- Boil for 10 minutes or till tamarind extract gets cooked well.
- Add in whisked dal and tomato. mix well. - also add 1½ cup water and adjust consistency. boil well.
- Furthermore add 1 tbsp of sambar powder and stir well. - add in 1 tbsp ghee and boil for 2 minutes.
- Finally sambar is ready to serve with vada or idli.
- Wash dal several times and soak in lot of water for at least 4 to 5 hrs.
- Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
- Sprinkle very little water. Next add salt and start grinding. - Next scrape off the sides and then grind again.
- Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly. - Again continue to grind to a coarse thick batter.
- 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.
- 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.
- 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.
- Add crushed pepper, green chilies and onions. Mix everything well.
- 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.
- Dip your fingers in water or oil to moisten your fingers. Water should not be dripping.
- 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.
- 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.
- 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.
- 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.
- Serve medu vada with chutney or sambar.
Then add more water and grind the chutney a little coarse.(tips - if you add water in the beginning itself, it will take a long time to get ground). Vada's are usually eaten with sambar and coconut chutney on the side and make for a delicious meal. Here we will share with you the Vadas and Coconut Chutney. The First Step: Wash and soak urad daal in water for two hours. Medu Vada recipe, uddina vada, Vada recipe, Medhu vadai, Ulundu vadai with step by step photo.
So that’s going to wrap it up with this special food vada sambhar with coconut chutney recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
