Medu Wada by Chef Ashish Bhasin

For all South Indian food lovers!



MEDU VADA

Ingredients
Urad dal - 500gms
Onion - 125gms
Curry leaf shredded - 05gms
Green chile - 05gms
Ginger - 10gms
Peppercorn whole - 05gms
Cumin seed - 05gms
Hing - 03gms
Salt - 10gms
Coriander leaf - 05gms

Method

Wash urad dal atleast 4 times and soak it for 4 hours.
Squeeze out water properly. Grind in a wet grinder. Add ice chilled
water or ice during process of grinding so that batter becomes fluffy
and bright.
Mix salt and remaining ingredients to the batter.
Shape and fry over slow heat.


SAMBAHAR MASALA

Ingredients

150 g - Coriander seeds
10 g - Fenugreek seeds
50 g  - Red chilli
20 g - Pepper
1 ½ no. - Coconut
1 sprig - Curry leaf
1 no. - Onion
20 g - Jeera
15 g - Duli urad
20 g - Channa dal
1 tsp - Hing
50 ml - Refined Oil

Process:

Heat oil add hing, fenugreek seeds. Fry till golden colour and add red chillies and coriander seeds and sauté till golden colour. 
Add pepper, cumin, chana dal and urad dal and sauté for a while and then add curry
leave and sliced onion. 
When onion start turning transparent, add coconut and cook till it dries. 
Cool the spice and make a thick paste of it.



SAMBHAR

Ingredients
1 ½ kg - Arhar dal
1/ 4 sp - Turmeric powder
1 sp - Chilli powder
1 sp - Coriander powder
5 gm - Mustard seeds
5 no. - Red chilli
2 sprigs - Curry leaves
1 no. - Onion

To garnish - 

Green coriander leaves
1/ 4 sp - Jeera powder
20 gms - Jaggery
10 nos - Drum stick
1 kg - Small onion
1 ½ kg - Tomato dice
600 ml - Tamarind water
To Taste - Salt

Method

Boil the tamarind water with 1200 ml of water. Add raw masala, onion, turmeric, salt and tomatoes and allow to boil. 
When tomatoes are cooked then add sambar paste, boil it again then add boiled yellow dal
(75% 0done) and cook well.  
Add tadka red chilli, curry leaves and one chopped onion.
Garnish with chopped onion.

Recipe Developed & Created By Chef Ashish Bhasin

Chef Ashish Bhasin

Executive Chef at Trident, Bandra Kurla

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