Mini Onion Vada with Vengaya Sambar Recipe: Pan-Fried Fritters in Tangy Lentil Curry
This delightful South Indian breakfast dish features crispy mini onion vadas paired with a rich, flavorful vengaya sambar, making it a perfect combination of textures and tastes. The mini onion vadas, deep-fried to perfection in a Kuzhi Paniyaram pan, provide a crunchy exterior with a soft, spiced center. The accompanying vengaya sambar is a tangy lentil curry, with tamarind and sambar powder adding depth and a mild heat. Served together, these two dishes make for a fulfilling and aromatic breakfast or brunch, infused with the authentic flavors of Tamil Nadu.
Ingredients
For Mini Onion Vadas:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1 cup (soaked for 3 hours) |
| Ginger | 1 inch piece |
| Green Chilies | 1, chopped |
| Salt | To taste |
| Onions | 2, finely chopped |
| Coriander (Dhania) Leaves | 1/4 bunch, finely chopped |
| Sunflower Oil | For pan frying |
For Vengaya Sambar:
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup |
| Pearl Onions (Sambar Onions) | 1/2 cup |
| Mooli/Mullangi (Radish) | 1, chopped |
| Carrot (Gajjar) | 1, chopped |
| Tamarind Water | 1-1/2 cups |
| Sambar Powder | 2 teaspoons |
| Salt | To taste |
| Coriander (Dhania) Leaves | A small bunch, chopped |
| Gingelly Oil (Sesame Oil) | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Dry Red Chilies | 2 |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 190 minutes (soaking time for dal)
Cooking Time: 40 minutes
Total Time: 230 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Vegetarian
Instructions
Preparing the Mini Onion Vadas:
-
Soak the Dal: Begin by soaking the white urad dal in water for about 3 hours. After soaking, drain the dal using a strainer, ensuring there is no excess water left.
-
Grind the Dal: Using a food processor or mixer grinder, grind the soaked dal along with ginger and green chilies. Grind it into a smooth batter, adding very little water so the mixture stays thick and easy to shape.
-
Prepare the Vada Batter: Transfer the ground batter to a bowl. Add the finely chopped onions and coriander leaves. Stir well to combine these ingredients into the batter. The mixture should be thick enough to hold its shape when spooned onto the pan.
-
Cook the Vadas: Heat a Kuzhi Paniyaram pan on medium heat and lightly oil each cavity. Once the pan is hot, spoon the mini onion vada mixture into each cavity. Cover the pan and allow the vadas to steam until the tops appear cooked (about 3-4 minutes).
-
Crisp the Vadas: After the top of the vada looks cooked, uncover the pan. Flip each vada and allow it to cook and crisp up on both sides. This method ensures the vadas are perfectly cooked and crispy without deep frying. Once done, remove the vadas from the pan and set them aside on a platter. Repeat with the remaining batter.
Preparing the Vengaya Sambar:
-
Cook the Toor Dal: Pressure cook the arhar dal (toor dal) with 2 cups of water for 3 to 4 whistles. Once the pressure releases naturally, open the cooker and mash the dal until it’s soft and smooth. Set aside.
-
Cook the Vegetables: In a separate pressure cooker, add tamarind water, pearl onions, radish, carrot, sambar powder, and salt. Pressure cook these ingredients for 2 whistles, then turn off the heat.
-
Combine the Dal and Vegetables: Once the pressure cooker cools down, add the cooked toor dal into the cooked vegetables. Stir well and bring the sambar to a brisk boil. If necessary, adjust the consistency by adding a little more water.
-
Tadka (Tempering): In a small tadka pan, heat the gingelly oil over medium heat. Add mustard seeds and dry red chilies, allowing them to crackle. Once they begin popping, stir in the curry leaves and asafoetida. Pour this tempering over the simmering sambar.
-
Adjust Seasoning: Taste the sambar and adjust the salt and spices to your preference. Stir in the chopped coriander leaves and turn off the heat.
Serving the Mini Onion Vada with Vengaya Sambar:
- To serve, place the mini onion vadas on a platter or in a bowl. Pour the hot vengaya sambar over the vadas, ensuring they soak up the rich, tangy lentil curry.
- Garnish with a sprinkle of chopped onions and serve immediately while hot.
This combination of mini onion vadas and vengaya sambar brings together two essential elements of South Indian breakfast cuisine: crispy, flavorful fritters paired with a hearty, tangy lentil curry. Whether you enjoy them together or separately, this dish will surely satisfy your taste buds and offer a perfect start to your day.
Nutritional Information (Approximate per serving):
- Calories: 340 kcal
- Carbohydrates: 48g
- Protein: 12g
- Fat: 10g
- Fiber: 6g
- Sodium: 450mg
Enjoy this traditional Tamil Nadu recipe and embrace the authentic flavors of South India with every bite!
