How to Make Masala mendu vada
By: Naiya Sheth
Published: Wednesday, June 29, 2011 - 4:27am

Ingredients




Ingredients to make Masala Mendu vada:
1 cup – Urad dal
1 table spoon mung dal
6 finely chopped green chilly
1 table spoon crushed garlic
2 finely chopped onions
1 table spoon oil
1/2 tea spoon mustard seeds
1/4 tea spoon urad dal
Salt to taste
A pinch- Citric acid
A pinch- Cooking soda
Oil to fry
Ingredients to make Sambhar:
1 cup toover dal
1 small piece bottle gourd – chopped
5 drumsticks – chopped
1 tea spoon mustard seeds
1 tea spoon fenugreek seeds (methi)
10 curry leaves
A pinch asfoetida (hing)
2 table spoon sambhar powder
3 onion – chopped
2 table spoon tamarind pulp
2 table spoon chopped coriander
2 tomatoes – chopped
2 table spoon oil
Salt to taste
Ingredients to make coconut chutney:
1 grated coconut without brown portion
1/2 cup roasted dadiya chana
1 cup curd
2 green chilies
1 tea spoon crushed ginger
10 curry leaves
Salt to taste
For Tadka:
1 table spoon oil
1/2 tea spoon mustard seeds
1/4 tea spoon hing
6 curry leaves

Preparation

1 Method to make Masala Mendu Vada: 2 Soak urad dal and mung dal in water for 5 – 6 hours. 3 After soaking, crush them with least water. 4 Add salt, citric acid and cooking soda in it, mix well. 5 Beat for 4 -5 minutes. 6 In another pan take oil, add mustard seeds, and fry it. Now add chopped onion, green chilly and ginger. Mix well. 7 Heat oil and fry mendu vada in it. 8 Serve hot mendu vada with coconut chutney and sambhar. 9 Method to make Sambhar: 10 Wash and cook dal in pressure cooker with 4 cups of water. 11 Boil drumsticks and bottle gourd in ½ cup of water. You may boil onion with above mixture. Add it to dal. 12 Soak tamarind in little water, keep a side for 30 minutes. Crush and strain it and add to dal mixture. 13 In other pan heat oil and fry mustard and fenugreek seeds, le it crackle. Add curry leave and fry for 2 minutes. 14 Now add asafetida and sambhar powder and mix it in boiling dal mixture. 15 Add salt and chopped tomatoes and boil for 10 minutes. 16 Garnish with coriander leaves. 17 Piping hot sambhar is ready to serve. 18 Method to make Coconut chutney: 19 Crush all the ingredients of chutney together. 20 Heat oil in another small pan, add mustard seeds and let it crackle. Add hing and curry leaves in it and spread over chutney.

About


Mendu vada is very testy south Indian recipe. It can be served as break fast also. Here in this recipe it’s a recipe of vada sambhar and masala mendu vada.