South Indian Vada Sambar | How to make South Indian Vada Sambar

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ByLubna Karim
Created on 6th Sep 2015
  • South Indian Vada Sambar, How to make South Indian Vada Sambar
South Indian Vada Sambarby Lubna Karim
  • South Indian Vada Sambar | How to make South Indian Vada Sambar (116 likes)

  • 3 reviews
    Rate It!
  • By Lubna Karim
    Created on 6th Sep 2015

About South Indian Vada Sambar

Much loved and adored South Indian breakfast....even this is served as dinner in most of the Southern Indian states....

The delicious and mouthwatering South Indian Vada Sambar is a famous dish of Andhra Pradesh and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. South Indian Vada Sambar is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of South Indian Vada Sambar. Lubna Karim shared this South Indian Vada Sambar recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious South Indian Vada Sambar. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious South Indian Vada Sambar recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time45mins
  • Serves4People

Video for key ingredients

  • Sambhar Powder

South Indian Vada Sambar

Ingredients to make South Indian Vada Sambar

  • TO MAKE VADAS: 1 cup Urad dal washed & soaked for 3-4 hrs
  • 1 Onion sliced
  • 1 Green chili
  • 2 inch piece Ginger
  • 4-5 Curry leaves
  • ½ tbsp Black peppercorns
  • Salt
  • Oil for deep frying
  • TO MAKE SAMBAR: 1 cup Toor dal
  • 6 Shallots
  • 1 Carrot peeled and chopped into chunks
  • 2 Tomatoes sliced
  • 2 tbsp Sambar powder
  • 1 tbsp Red chili powder
  • ½ cup Tamarind extract
  • ĵ tbsp Turmeric powder
  • Salt
  • TEMPERING: ½ tbsp Mustard seeds
  • pinch of Asafoetida
  • Oil
  • 8 Curry leaves
  • 1 dry Red chili

How to make South Indian Vada Sambar

  1. MAKING VADAS: Drain soaked urad dal and grind to smooth by adding 2-3 tbsp. of water if required.
  2. Grind green chili, ginger, curry leaves to corse.
  3. Add black peppercorns, salt to the above ground green chili mixture.
  4. Mix all and whisk gently until all the ingredients get combined. Heat enough oil for deep frying in a heavy bottom cooking vessel or kadai.
  5. Drop a pinch of batter into the oil, if it sizzles and reaches the top then oil is ready for frying. Reduce the heat to medium and start shaping the vada’s.
  6. Wet your hands with oil or water and take a lemon sized ball from the batter and flatten it on a greased plastic sheet or plantain leaf or wet piece of cloth to form a circle, make a hole in the center with your finger.
  7. Slowly and carefully drop this into the hot oil and fry on both the sides on a medium flame, till the vadas turn nice golden in color. You can fry 4-5 at a time depending on the size of the vessel/kadai.
  8. Drain on to kitchen tissue and repeat the same with all the batter.
  10. Pressure cook toor dal with enough water until soft for nearly 3-4 whistles. Let the pressure settle down. Mash by adding red chili powder the dal and set aside.
  11. Take 2 cups of water in a cooking vessel and add shallots, tomatoes and carrots to it along with salt and turmeric. When the vegetables turn soft, add in mashed toor dal, tamarind extract, sambar powder and red chili powder. Stir & add salt
  12. Bring this to boil and simmer it for 12-15 minutes or till sambar reaches your desired consistency.
  13. For tempering, in another pan, heat oil and add mustard seeds and when they start to splutter add in curry leaves, dry red chili and fry for 30 seconds. Add in asafoetida and turn off the flame.
  14. Carefully pour this tempering into sambar and close the lid. Leave this for 10 minutes. Serve hot with Vadas.
My Tip: You can make fresh sambar powder by dry roasting 1 tbsp. Cumin seeds, 1/4 tbsp. Fenugreek seeds, 1 tbsp. Coriander seeds, 1/2 tbsp. Black peppercorns and 4 Dry red chilies separately. Leave it to cool and grind into smooth powder. Store the excess in air tight container.

Reviews for South Indian Vada Sambar (3)

Rekha Unni2 months ago
Thanks for the recipe, made it today it was great

Khushi Choudhary2 months ago

Mona Jaina year ago