Crunchy Poha Vada, Sambar & Chutney

Make sambar, chutney and then poha vada

For making vadas- soak poha in water for 5 minutes and then mash it well

Add curd, baking soda to poha. Mix well. Set aside for 10 minutes. Add rest of the ingredients mentioned for vada. Mix well

Heat oil. Wet your palms, take lemon sized ball of poha mix flatten and shape like vada. Fry until golden brown on medium flame. Allow excess oil to be absorbed by absorbent towel.

Make coconut chutney by grinding ingredients mentioned under chutney list with adequate water. Temper with ingredients mentioned in chutney tempering. Pour it over prepared chutney. Tamarind increases shelf life and adds flavor to chutney

To make sambar, first cook dal with turmeric and water in a pressure cooker for 3 whistle, simmer the cooker for 5 mins. turn off the heat and let the steam go all by itself. Open the cooker and mash up the dal. Set aside.

make the sambar masala. Heat 1 tsp oil in a pan and add in all the sambar masala ingredients. Roast on a low heat till it gets golden. Remove this to a blender and add little water at a time and make it into a fine paste. Set aside. Soak tamarind in warm water

Take a big pot. Heat 2 tblspn of oil. Once it is hot, add in onions, green chillies, tomatoes and curry leaves. Saute for a couple of mins. Add in all the veggies along with salt and pinch of turmeric powder.Mix that well for 5 min or so

Add in water and cover the pot and cook for 10 mins till the veggies are tender. Add in cooked dal, sambar masala, jaggery and tamarind pulp. Mix well and taste the sambar adjust the seasoning. simmer the pot for 10 to 15 mins.

make seasoning by heating oil or ghee and frying all the ingredients listed. Pour this over the sambar and mix well. Add in lots of chopped coriander leaves and mix well.Sambar is ready

Serve vadas hot with sambar and chutney