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Medu Wada Sambhar & Chutney

Recipe of Sambhar

Boil all the vegetables and keep aside with the stock intact.

Pigeon Peas 250gms pressure cook for 3 whistles. Keep aside

Bring Oil to Heat and add curry leaves, Fenugreek seeds, mustard and Turmeric. Stir well.

Add Vegetables only and fry well for 3 mins on medium to low flame.

Add Red Chili and stir.

Add Pigeon Peas and mix well.

Add the entire stock of the vegetables and Stir well.

Add Salt, Sugar, Tamarind paste and Sambhar Masala and stir well.

Cook for 15 mins on low flame so that all the flavors gel well.

Sambhar is ready.

Garnish with coriander and use for serving with Medu wada


Recipe for Chutney

Grind Grated coconut and Green chili and make a fine coarse paste using Little water.

Heat Oil. Add all ingredients and add the boiling noisy mix to the paste of Chili and coconut.

The chutney is ready.


Recipe for Medu Wada

Wash Udad Dal (Dehusked Black Lentils) 500 gms and keep soaked for 8-10 hours in water

Grind it with 4 green chili and 1 piece Ginger (thumb long)

Add 3 tablespoon finely sliced fresh grated coconut (optional)

Add salt and a pinch of eating Soda and mix well. Keep for 30 mins.

Make Medu wada of your desired shape and size in boiling Oil. Keep it light colored as much as possible to keep the Fresh look intact.

Serve in a plate with Medu Wada partially Immersed in the Sambhar and chutney alongside. Server Hot.


Uttpal K

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2 thoughts on “Medu Wada Sambhar & Chutney

  1. This looks very interesting…do you eat this alone? What do you usually serve it with? As you can see I’m a Haitian American, but I love exploring dishes from other cultures. 🙂 Thank you.

    1. The recipe of the “sambhar” is a liquid curry in which the Medu Wada is usually dipped and eaten. To add more flavor to the taste buds we have “chutney” which is a paste of coconut with other ingredients. I have given preparation of all on the page. Give it a try, I am sure you will love it..:)

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