Medu Vada

                  Medu Vada is a delightful South Indian dish often served with chutney and sambar. Here's a traditional recipe for Medu Vada, along with accompanying chutney and sambar:

Medu Vada: 

Ingredients:

• 1 cup urad dal (black gram)
• 2-3 green chilies (chopped)
• A small piece of ginger (finely chopped)
• A sprig of curry leaves (chopped)
• Salt to taste
• Oil for frying

Instructions:

1. Soak urad dal in water for about 4-6 hours. Then, drain the water completely.
2. Grind the dal into a smooth, thick batter (add minimal water if necessary).
3. Add chopped green chilies, ginger, curry leaves, and salt to the batter. Mix well.
4. Heat oil in a deep pan for frying.
5. Wet your hands, take a small amount of batter, and shape it into a donut-like round with a hole in the center.
6. Gently slide the vada into the hot oil and fry until golden brown.
7. Remove and place on paper towels to drain excess oil.

Coconut Chutney: Ingredients:

• 1 cup grated coconut
• 2-3 green chilies
• 2 tbsp roasted chana dal
• A small piece of ginger
• Salt to taste
• A pinch of hing (asafoetida)
• Few curry leaves
• 1-2 tsp oil

Instructions:

1. Grind grated coconut, green chilies, roasted chana dal, ginger, salt, hing, and curry leaves into a smooth paste, adding a little water if needed.
2. Heat oil in a small pan, add mustard seeds, let them splutter, and pour it over the chutney.

Sambar: Ingredients:

• 1 cup toor dal (pigeon peas)
• 1 small onion (chopped)
• 1 small tomato (chopped)
• 1 small carrot (chopped)
• 1 small potato (chopped)
• A handful of drumsticks (cut into pieces)
• Tamarind pulp (lemon-sized)
• 2-3 tbsp sambar powder
• A pinch of turmeric powder
• Salt to taste
• Few curry leaves
• 2-3 cups water
• 2-3 tsp oil

Instructions:

1. Cook toor dal in a pressure cooker until soft.
2. In a separate pot, heat oil, add mustard seeds, cumin seeds, curry leaves, and sauté onions until translucent.
3. Add tomatoes, vegetables, turmeric powder, sambar powder, salt, and cook till the veggies are half done.
4. Pour tamarind pulp, cooked dal, and water. Bring it to a boil and simmer until vegetables are fully cooked.
5. Optionally, a tempering of mustard seeds, dried red chilies, and curry leaves can be added to the sambar.

      

          Medu Vada, served with coconut chutney and sambar, offers a crispy and savory experience. Enjoy this classic South Indian dish, perfect for breakfast or as a snack!

      Feel free to adjust spice levels or proportions according to your taste preferences.!