• For Vada:

  • 1 cup urad dal (black gram lentils)

  • 1 small onion, finely chopped

  • 2-3 green chilies, chopped

  • 1 tablespoon ginger, grated

  • Curry leaves, chopped

  • Salt to taste

  • Oil for deep frying

  • Water (for soaking and grinding)

• For Sambar:

  • 1 cup toor dal (pigeon peas)

  • Tamarind paste

  • 1-2 tomatoes, chopped

  • Mixed vegetables (carrot, potato, drumstick, etc.)

  • Sambar powder

  • Mustard seeds, cumin seeds, curry leaves

  • Oil for tempering

  • Salt to taste

• Optional:

  • Coconut chutney for serving

• Protein-Rich: The urad dal used in vadas is a good source of plant-based protein, important for muscle repair and overall health.

• Good for Digestion: Both vada and sambar contain fiber, which helps promote digestive health.

• Rich in Vitamins: Sambar is made with a variety of vegetables like carrots and potatoes, providing essential vitamins and minerals such as vitamin A, C, and potassium.

• Low in Fat (if not deep-fried): Vadas are traditionally deep-fried, but you can opt for air frying or shallow frying to reduce the fat content, making it a healthier option.

• Boosts Immunity: Sambar, with its tamarind and spices like turmeric and cumin, is known to help improve digestion and immunity.

Sambar Vada is a traditional South Indian dish, often enjoyed as a snack or breakfast. The combination of vada and sambar is believed to have originated in Tamil Nadu, where both dishes are popular in Tamil cuisine. Vada, a deep-fried doughnut made from urad dal, is said to have evolved from the traditional vada (a lentil-based doughnut) that was popular in ancient India. Sambar, a spicy, tamarind-based vegetable stew, was first created in Tamil Nadu and later became widely adopted across South India.

Legend has it that the idea of pairing vadas with sambar came about in the early 20th century, when chefs started dipping the crispy vadas in the soup to soften them and enhance the flavor. Today, Sambar Vada is served in homes and restaurants across India and around the world, with slight regional variations in how it's prepared and served.