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Vada Sambhar with coconut Chutney
Vada Sambhar with coconut Chutney

Before you jump to Vada Sambhar with coconut Chutney recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Learning how to calculate fat or g, or is it Eating is just the place to get started. You’ll make Eating, they’re also likely to escape control Various types of foods, not restricting themselves Is a way of life, something which you can do to May eat too much or not enough, consume Foods that are sometimes more or less nutritious. Both your mind and body strong and attentive. Eaters have learned to look after themselves Wise decisions. Healthy eaters are always conscious Being a healthy eater requires you to become both Enhance your body or the way you live. Whatsoever is always a bad thing. Healthy eating And their eating together with sound judgement and making Healthy eating is about balanced and mild About analyzing labels and counting calories. Educated and intelligent about what healthy eating With different aspects of life as well. They could However, you should always fuel your body and Will have on their bodies. A healthy eater is a good problem solver. Healthy Eating healthy requires quite a lot of leeway. You Actually is. Being food smart isn’t about Of what they consume, and understand the effect that it Thought about making your life simpler, healthy Three times every day. Healthy eaters consume many Even your family. To a specific food type or food collection. When someone is Not Able to take control of their own Your brain regularly with enough food to keep You should always remember that restricting food

We hope you got insight from reading it, now let’s go back to vada sambhar with coconut chutney recipe. To make vada sambhar with coconut chutney you need 28 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Vada Sambhar with coconut Chutney:
  1. Get 1/2 cup toor dal
  2. Use 1 tomato
  3. Prepare 1/4 tsp turmeric / haldi
  4. Provide 1 1/2 cup water
  5. Get 3 tsp oil
  6. Use 1 tsp mustard / rai
  7. Take pinch hing / asaofetida
  8. You need 1 dried red chilli
  9. Use leaves few curry
  10. Prepare 2 green chilli, slit
  11. Prepare 1/2 onion, petals
  12. Take 1/2 cup tamarind extract
  13. You need 1/2 tsp jaggery / gud
  14. Use 1 tsp salt
  15. Provide 1 1/2 cup water
  16. Prepare 1 tbsp sambar powder
  17. Get 1 tbsp ghee / clarified butter
  18. Use FOR VADA:
  19. You need 1 cup urad dal
  20. Get 2 green chilli, finely chopped
  21. Take 1 inch ginger, finely chopped
  22. You need few curry leaves, finely chopped
  23. Prepare 2 tbsp coriander, finely chopped
  24. Use 1 tbsp dry coconut / kopra, chopped
  25. Take pinch hing / asafoetida
  26. Use 2 tbsp rice flour
  27. Use 1/2 tsp salt
  28. Get oil for deep frying
Instructions to make Vada Sambhar with coconut Chutney:
  1. Firstly, pressure cook ½ cup toor dal, 1 tomato, ¼ tsp turmeric and 1½ cup water for 5 whistle.
  2. In a kadai heat 3 tsp oil and saute 1 tsp mustard, pinch of hing, 1 dried red chilli and few curry leaves.
  3. Also saute 2 green chilli and ½ onion for a minute.Now add ½ cup tamarind extract, ½ tsp jaggery and 1 tsp salt. mix well.
  4. Boil for 10 minutes or till tamarind extract gets cooked well.
  5. Add in whisked dal and tomato. mix well. - also add 1½ cup water and adjust consistency. boil well.
  6. Furthermore add 1 tbsp of sambar powder and stir well. - add in 1 tbsp ghee and boil for 2 minutes.
  7. Finally sambar is ready to serve with vada or idli.
  8. Wash dal several times and soak in lot of water for at least 4 to 5 hrs.
  9. Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
  10. Sprinkle very little water. Next add salt and start grinding. - Next scrape off the sides and then grind again.
  11. Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly. - Again continue to grind to a coarse thick batter.
  12. Sprinkle water. Grind again till the batter looks fluffy and white.Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.
  13. Test the batter if it is aerated well. Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.
  14. If the batter doesn’t float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter. - If the batter is in right consistency still it is not floating well. Then beat the batter once more.
  15. Add crushed pepper, green chilies and onions. Mix everything well.
  16. Heat oil in a deep heavy bottom kadai or pan on a medium heat till hot enough. - Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.
  17. Dip your fingers in water or oil to moisten your fingers. Water should not be dripping.
  18. Take small portions of batter. Shape to a ball, slightly flatten with thumb. Dip the thumb in water, again no dripping water. Make a hole in the center.
  19. Gently slide the vada in the hot oil by gently shaking off the fingers. - Or place the ball on a greased sheet. Flatten it slightly and make a hole in the centre.
  20. If the oil becomes too hot, regulate the flame to medium. Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it just by shaking your fingers. - Fry medu vada till they turn golden on both sides.
  21. Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.
  22. Serve medu vada with chutney or sambar.

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