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Medu Wadas Sambar Chutney


300 gms urad Dahl washed and soaked for 6 to 8 hrs.

Drain and grind with very little water to make a thick batter

Add tbsp of rice flour

Add in 1 finely chopped onion

2 green chilli finely chopped

Few curry leaves chopped

Few pieces of fresh coconut (optional)

Salt to taste


Mix all the above together

Heat the oil till nice and hot . Wet your palm of your hand and fingers .take some of the batter with your thumb make a hole and slip into the hot oil. Cook till done.

For The Chutney

3 cups of desiccated coconut

4 green chilli

1 tsp tamarind and 1/4 tsp vinegar

1 tsp ginger garlic paste

Salt to taste

Little sugar

Grind all to a paste

Heat some oil add mustard seeds, curry leaves, kashmiri chilli when it's hot and boiling pour on to the chutney and mix well.

Sambar powder recipe


4 to 5 Red kashmiri chillies

1 tbsp coriander seeds

1 tsp pepper corn

1/2 tsp urad dal

1/2 tsp channa dal

1/2 tsp rice

1/4 tsp fenugreek seeds

1/4 tsp mustard seeds

8 curry leaves

Roast all the above and grind to a powder

1/4 Tsp turmeric powder

1/2 tsp hing / asafetida powder

Vegetables for the sambhar

Madras cucumbre or Madras onions/ small onions or drumsticks or a mix of vegetables of choice.

Ingredients for the sambhar

300 gms tuvar dal /pigeon pea lentil

Wash well and soak in water for sometime.

few mustard seeds

few curry leaves

1 kashmiri chillies

few madras onions or any vegetables of choice

small ball of tamarind or 1 tsp tamarind paste


Add few mustard seeds , curry leaves and 1 Kashmiri chilli. Once it starts to splutter add 1 green tomato or 1 red tomato roughly chopped .Add the ground sambhar masala powder with little water. Mix well

Add the tuvar Dahl and enough water and salt to taste. Pressure cook on high 1 whistle then add vegetables or madras onion and pressure cook on low for 1 whistle. Release the steam . Mix in some amount of tamarind paste or tamarind and some amount of water and salt to taste.

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