Sambar Vada Recipe

Soak and grind dal

Rinse 1 cup urad dal until water runs clear. Soak 4–6 hours or overnight. If using rice, soak the 2 tbsp rice with the dal. Drain well. Grind the dal (and rice, if used) to a coarse, fluffy batter with minimal water — add just enough to allow the blade to move. The batter should be thick and light, not runny.

Prepare batter

Transfer batter to a bowl. Whisk or beat vigorously for 2–3 minutes to incorporate air. Add chopped green chilies, ginger, asafoetida, salt, crushed pepper, and chopped curry leaves. Mix thoroughly. Taste a tiny bit of batter (fried on a spoon) to check seasoning.

Shape and fry vadas

Heat oil in a deep pan to medium-high (about 180°C/350°F). Wet your hands and take a golf-ball-sized portion, flatten slightly, make a hole in the center with your thumb to form a doughnut shape (vada). Alternatively, make small patties. Carefully slide a few vadas into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per side. Remove and drain on paper towels. Keep warm.

Cook toor dal

Rinse 1 cup toor dal until water runs clear. In a pressure cooker or pot, add dal, 3 cups water and 1 tsp turmeric. Cook until very soft and mushy (3–4 whistles in a pressure cooker, or 30–40 minutes simmering). Mash well with a spoon or whisk to a smooth consistency and set aside.

Prepare vegetables

While dal cooks, heat 1 tbsp oil in a saucepan over medium heat. Add the halved shallots and sauté 2–3 minutes until they begin to soften. Add chopped tomato and drumstick (or chosen vegetables). Sauté another 2 minutes.

Simmer sambar

Add 1 cup tamarind water (or 2 tbsp tamarind pulp + 1 cup water), 2 tbsp sambar powder, and salt to the vegetables. Bring to a boil, then reduce heat and simmer until vegetables are tender (8–10 minutes). Stir in the mashed dal and additional water if needed to reach a stew-like consistency (about 1–1.5 cups extra). Simmer 5–7 minutes so flavors meld. Taste and adjust salt and tamarind. If you like a touch of sweetness, add 1 tsp jaggery and dissolve.

Finish with tempering

In a small pan, heat 2 tbsp oil for tempering. Add 1 tsp mustard seeds and let them splutter. Add 0.25 tsp fenugreek seeds (optional), 2 dried red chilies and 10 curry leaves. Fry for a few seconds until aromatic but not burnt. Pour the tempering into the simmering sambar. Stir in chopped cilantro. Turn off heat and let sambar rest 5 minutes for flavors to combine.

Place 2–3 warm vadas on a serving plate. Pour hot sambar generously over the vadas so they soak slightly but still retain some texture. Garnish with extra cilantro and a few curry leaves. Serve immediately with coconut chutney or a side of rice if desired.

To make fresh sambar powder, dry-roast 2 tbsp coriander seeds, 1 tsp chana dal, 1 tsp split urad dal, 0.5 tsp fenugreek seeds, and 4 dry red chilies in a pan over medium heat until aromatic and lightly golden (5–7 minutes). Cool completely and grind to a fine powder with 0.5 tsp turmeric. Store in an airtight jar. Use 2 tbsp of this powder in the sambar recipe above.