Wednesday, March 4, 2009

Urad Wada/ Uddin Vada & sambar

  • 1 Cup Urad Dal

  • 4 tsp Rice flour

  • Crushed Pepper

  • 2-3 Green Chilies ( chopped)

  • 1/2 tsp Ginger chopped (optional)

  • Crushed Coconut

  • salt to Taste

  • Oil for deep fry


Soak urad dal for 8 hrs. Drain the water from the dal and grind into a smooth paste using minimum amount of water. Mix ginger, green chillies, salt, papper,coconut and rice flour. Take a plastic sheet grease with water make a small ball and press it on plastic. Make small hole in the centre deep fry on Medium Heat till they get golden colour.

Sever hot with Sambar.

Note: If barter is watery add some more rice flour. Rice Flour helps for crispiness.


  • 1/2 cup Coconut
  • Vegetables (any)

  • 1 Tomato chopped

  • 1 tsp Ginger & Garlic Paste

  • 1 Onion Chopped

  • 1 tsp Tamarind paste

  • 1 1/2 tsp Sambar powder (used MTR)

  • 1/2 tsp Jaggery

  • Salt to taste.

  • 1 tsp Oil

  • Mustard Seeds

  • A pinch of Asafoetida

  • Curry leaves

  • 2 Red chillies (dry)


Cook vegetables in the pressure pan/ cooker and let it cool off. Heat the oil in pan, add mustard allow to splutter , add Asafoetida, curry leaves and red chilies. After 1 minute add chopped onions, tomato and cook till they get golden colour. Add Tamarind paste, ginger & garlic paste , Smabar powder, Jaggery and cook for few seconds, now add coconut and Cooked Vegetables. Add salt to taste.

Serve Hot with Vadas.

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