Sambar Vada (fried Dumplings Dunked In Lentil Curry)
Vada is not something I make usually. I always think it is not worth the effort and all that oil that goes into the pan gives me a guilt ride. So I rather have it outside. But then when I have family or friends over especially people with sensitive tummy like my sis or brother-in-law I make the fried stuff at home. Dahi vada or vada is more popular than the sambar vadas but I love sambar vada and rasam vada to dahi vada. It is easy to do this on days you have leftover sambar from previous day. It is then easy to plan this for the next day morning breakfast or evening snack. I always felt sambar and rasam tasted better a day or two later. For sambar vada however we don't need all those veggies so I make sambar vadas when I make shallot sambar also known as ulli sambar. Back in my hostel mess the chef once told me whenever the planned for sambar idli or sambar vada, they just prepared a sambar with tomatoes and lentils so it thickened the gravy. I have tried the shallot sambar here. The mashed shallots again add thickness to the gravy.