Step-by-Step Instructions

1. 1.Prepare the Dal for Sambar

   Take 2 cups of Toor dal and wash it thoroughly 2-3 times with warm water. Add the washed dal to a pressure cooker with hot water. Add 1/2 tsp turmeric powder and 1 tsp salt. Stir well. Place the lid loosely on the cooker and bring to a boil. Skim off any foam/froth that forms on top, as this can increase uric acid. Add 1 tsp ghee, then close the pressure cooker lid tightly. Cook for 3 whistles on medium flame.

2. 2.Prepare Medu Vada Batter

   Take 1/2 kg of Urad dal that has been soaked for 6 hours. Drain all the water completely. Transfer the dal to a mixer grinder. Grind the dal in pulses for about 30 seconds. If needed, add ice water (not regular water) in small amounts to aid grinding and keep the mixer cool. Grind until a thick, fluffy, and non-sticky batter is formed. Transfer the batter to a bowl.

3. 3.Season Medu Vada Batter

   To the ground urad dal batter, add 1 tsp cumin seeds, salt to taste, 1 tbsp finely chopped ginger, 2-3 chopped green chilies, 15-20 chopped curry leaves, and 1/4 cup chopped coriander leaves. Mix the batter thoroughly by hand for 2-3 minutes in one direction until it becomes light, airy, and fluffy. The batter should change to a lighter color and feel lighter. Cover the batter and let it rest.

4. 4.Prepare Sambar Vegetables

   Peel and chop all the vegetables: 1 small piece of bottle gourd, 1 medium carrot, 2 small baingan (eggplant), and 2 drumsticks. Keep 2 large tomatoes and 2-3 green chilies ready. Also, prepare 1 small piece of chopped ginger.

5. 5.Temper and Cook Sambar Vegetables

   Heat 3 tbsp of oil in a pan. Add dried red chilies, 1 bay leaf, and 2-3 cloves. Add 1 tsp mustard seeds and let them splutter. Add 1/4 tsp asafoetida, chopped green chilies, and chopped ginger. Sauté for a few seconds. Add the chopped carrots, bottle gourd, baingan, and drumsticks. Add 15-20 curry leaves. Sauté the vegetables on high flame for a few minutes. Add the chopped tomatoes, 2 tsp red chilli powder, and 1.25 tsp salt. Add 3 tbsp of homemade sambar masala powder. Mix well. Add about 1 tbsp of water to prevent spices from burning and help them coat the vegetables. Sauté until the spices are well combined and fragrant.

6. 6.Combine Sambar and Cook

   Place the pressure cooker with the cooked dal on the stove and turn on the heat. Whisk the dal to a smooth consistency. Add the sautéed vegetable mixture from the pan into the pressure cooker with the dal. Rinse the pan with a little hot water and add it to the cooker. Mix everything thoroughly. Add hot water to adjust the consistency of the sambar as desired. Add 1/2 cup of tamarind water and a small piece of jaggery to balance the flavors. Add fresh coriander leaves. Stir well. Close the pressure cooker lid and cook for 1 whistle on medium flame to allow the flavors to meld and vegetables to cook perfectly.

7. 7.Fry Medu Vadas

   Heat cooking oil for deep frying in a kadai or deep pan. Take a small steel strainer (chhalni) and wet it with water. Take a portion of the vada batter, place it on the wet strainer, and make a hole in the center with your finger. Carefully drop the shaped vada into the hot oil. Repeat this process for each vada, wetting the strainer each time. Initially, fry on high flame, then reduce to medium flame. Fry until the vadas are golden brown and crispy on all sides. Remove the fried vadas and place them on a paper towel to absorb excess oil.

8. 8.Serve Medu Vada Sambar

   Once the sambar is ready, open the pressure cooker. Add some fresh coriander leaves and give it a final stir. Place the crispy Medu Vadas in a serving plate or bowl. Pour hot sambar over the vadas. Serve immediately with coconut chutney. Enjoy your delicious homemade Medu Vada Sambar!