Crispy Ulundu Vadai (Medu Vada) with Spicy Sambhar: Authentic South Indian Recipe
7 hours
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About Crispy Ulundu Vadai (Medu Vada) with Spicy Sambhar: Authentic South Indian Recipe
Dive into the rich flavors of South India with this authentic Ulundu Vadai (Medu Vada) and Sambhar recipe. These crispy lentil fritters, perfectly paired with a vibrant and flavorful sambar, are a culinary delight. Learn how to make this classic dish from scratch, a true taste of home-style South Indian cooking.This detailed guide provides step-by-step instructions, ensuring even beginners can achieve restaurant-quality results. From soaking the lentils to achieving the perfect vada texture and crafting a flavorful sambar, we've got you covered. Get ready to impress your family and friends with this unforgettable meal!
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Recipe Time & More
Prep6 hours
Cook1 hour
Total7 hours
Ingredients
For the Ulundu Vadai (Medu Vada)
For the Sambhar
- 1.5 cup Lentils black, split black lentils
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 1 Garlic minced or finely chopped
- 1 Chili Pepper finely chopped, green, or to taste
- 1 medium Bottle Gourd peeled and chopped
- 5-6 Curry Leaves
- 4 cup Water adjust as needed for desired consistency
For the Sambhar Tempering
- 3 tsp Sambar Powder
- 1 tsp Mustard Seeds
- 1 pinch Asafoetida hing
- 1 tsp Coriander Powder
- 1 tsp Chili Powder adjust to taste, red
- 2 tbsp Tamarind Paste
- 1 tsp Turmeric Powder for color, optional
Instructions
Prepare the Ulundu Vadai Batter
- Grind the soaked rice and urad dal into a smooth batter without adding water. Add salt and let it ferment for at least 4-6 hours or overnight.
Fry the Ulundu Vadai
- Heat oil in a deep pan or kadai. Once hot, drop spoonfuls of the batter into the oil, flattening them slightly.
- Fry until golden brown and crispy on both sides.
- Remove and drain on paper towels.
Prepare the Sambhar
- In a pressure cooker, combine urad dal, water, tamarind paste, chopped onion, tomato, garlic, green chili, bottle gourd, turmeric powder (optional), and salt. Cook for 2-3 whistles or until the dal is soft.
Temper the Sambhar
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida, coriander powder, and red chili powder. Sauté briefly.
- Add curry leaves and cook for a few seconds.
- Pour the tempering into the cooked sambar and mix well.
Serve
- Serve the hot, crispy ulundu vadais with the flavorful sambhar. Garnish with fresh coriander leaves (optional).
Recipe Notes
Expert Tips for Perfect Ulundu Vadai and Sambhar
- For extra fluffy vadas, add a pinch of baking soda to the batter before frying.
- Soaking the lentils overnight is crucial for a smooth and flavorful batter. Ensure the lentils are completely submerged in water.
- Don't overcrowd the pan when frying the vadas; this will lower the oil temperature and result in oily vadas.
- Adjust the amount of spices in the sambar to suit your taste preferences. Add a pinch of sugar for balance if needed.
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Recipe Nutrition
Calories: 1659kcalCarbohydrates: 121gProtein: 41gFat: 114gSaturated Fat: 8gPolyunsaturated Fat: 32gMonounsaturated Fat: 71gTrans Fat: 0.4gSodium: 256mgPotassium: 216mgFiber: 33gSugar: 4gVitamin A: 462IUVitamin C: 40mgCalcium: 132mgIron: 12mg
Rahul Taneja
Articles: 8
9 Comments
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This is so tempting! Can’t wait to cook it.
Absolutely delicious! Can’t wait to try it.
I m from uttarpradesh n now adays this is very common south indian street food but don’t know abt the recipe now we gt from you. Superb keep it up brother.. I love to eat this with nariyal chutney n happy to c n learn more interesting recipes from you.
Awesome. Yummy wow Bhai ye batao choti c umar me ye itna bada rog tumhe kaise lag gaya cooking ka humse to khane k bad plate nahi uthakar rakhi jaki kitchen me. Joking kabhi khila bhi do masterchef ki party baki hai.
Loved this Crispy and sinful dish, Made with urad dal based is my favourite, I like to Spruce it up with some coconut chutney while its piping hot, Crispy on the outside and soft on the inside, Medu Vada is a South Indian dish which can be served as a main course, side dish, or snack ,Really I m dieheart fan of this dish, superb job done By you. Hats off brother…All the very best
South Indian dishes Exudes a distinct beauty, culture and Ethnicity. Each dish has its own identity and history that makes it more intersting and mesmerising. Your Lovely dish reminds me of my tour to south india , where we had the same perfect crispy medu vada with superb aromatic sambhar which is perfectly complimented by fresh coconut chuttney..Too good dear, keep it up ,Happy cooking brother.
Lovely recipe
What a delicious idea! Thanks for sharing.
I’m excited to try this recipe!