Medu Vada With Sambar And Coconut Chutney

5 from 1 vote

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Yummy and tempting all time favourite menu Medu Vada served with hot and spicy mix veg flavourful sambhar and cool coconut chatni
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
CuisineIndian
Recipe Taste Crunchy, Salty, Tangy
Servings 2
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Ingredients
  

  • 1 cup Urad dal
  • 2-3 Green chili chopped
  • 2 tsp Ginger finely chopped
  • 1 cup Toor dal Soaked (Arhar dal)
  • 2 cup Vegetables onion , tomato, cucumber, pumpkin, drumsticks, carrot etc.
  • 250 ml Oil approximately 250 ml for deep frying Vadas and tempering of sambhar and chutney
  • 1 cup Coconut tender, grated
  • 2 Green chili
  • 20 Curry leaves
  • 1 cup Coriander chopped
  • 1 tbsp Tamarind pulp
  • 1-2 tbsp Sambhar powder
  • 1-2 tsp Salt as per taste
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Instructions
 

  • Wash urid dal properly in clean water. Soak it in sufficient water for 2-3 hours
  • Remove excess water from soaked dal and grind, it in grinder in to a smooth fine paste
  • Add finely chopped ginger, chopped green chillies and salt
  • Mix well (beat ) dal mixture till fluffy
    Medu Vada With Sambar And Coconut Chutney - Plattershare - Recipes, food stories and food lovers
  • Heat sufficient oil in heavy bottom deep pan
  • Wet your hands with water and prepare Vadas on hand and carefully slide Vada into hot oil
  • Deep fry all Vadas till golden brown and start floating on top
    Medu Vada With Sambar And Coconut Chutney - Plattershare - Recipes, food stories and food lovers

For Sambhar

  • In a pressure cooker, take soaked Arhar dal, salt, little turmeric powder, sambhar masala and all mixed veggies
  • Add some water and pressure cook for 2-3 whistles
  • Later add tamarind pulp in to sambhar. Heat one tablespoon of oil, add 1 teaspoon mustard seeds, few curry leaves and add this tempering in to cooked sambhar, mix well and yummy sambhar is ready

For Coconut Chutney

  • In a blender take grated coconut, green chilies, chopped coriander, salt and some water, blend well into smooth paste. Later, heat some oil, add few mustard seeds and curry leaves, lastly add this tempering to chutney
  • Ready to serve, enjoy!
    Medu Vada With Sambar And Coconut Chutney - Plattershare - Recipes, food stories and food lovers

Please appreciate the author by voting!

5 from 1 vote

Recipe Nutrition

Calories: 1910 kcal | Carbohydrates: 138 g | Protein: 49 g | Fat: 135 g | Saturated Fat: 21 g | Polyunsaturated Fat: 34 g | Monounsaturated Fat: 76 g | Trans Fat: 0.5 g | Sodium: 1630 mg | Potassium: 629 mg | Fiber: 47 g | Sugar: 11 g | Vitamin A: 10167 IU | Vitamin C: 238 mg | Calcium: 205 mg | Iron: 13 mg
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Renu Chandratre
Renu Chandratre

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