Tamil Nadu x Spain

Medu vada bites with sambar aioli

Name: Medu vada bites with sambar aioli
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 1 cup soaked urad dal (split black gram); 2 finely chopped green chilli; 1 tbsp finely chopped ginger; 1/2 tsp crushed black pepper; 1 sprig chopped curry leaves; 2 tbsp finely chopped fresh grated coconut; 1 tbsp rice flour; Cooking oil (vegetable oil), for deep frying, about 80 g absorbed; 1/2 cup mayonnaise; 1 1/2 tsp sambar powder; 1 clove grated garlic; 1 tsp lemon juice; 4 thinly sliced shallots; 2 tsp vinegar; a few sprigs coriander leaves (cilantro); Salt, to taste

Medu vada shrunk to bite size, dunked in a garlicky aioli that tastes of sambar.

40 minTime

9 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 40 minutes come after.

Sambar in a sauce boat2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

389kcalsame

9 gproteinsame

7 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Urad dal (split black gram)1 cup, soaked

Green chilli2, finely chopped

Ginger1 tbsp, finely chopped

Black pepper½ tsp, crushed

Curry leaves1 sprig, chopped

Fresh grated coconut2 tbsp, finely chopped

Rice flour1 tbsp

Cooking oil (vegetable oil)for deep frying, about 80 g absorbed

Mayonnaise½ cup

Sambar powder1½ tsp

Garlic1 clove, grated

Lemon juice1 tsp

Shallots4, thinly sliced

Vinegar2 tsp

Coriander leaves (cilantro)a few sprigs

Saltto taste

Method

6 steps

1Drain the soaked dal and grind with 3 to 4 tbsp water for 5 to 6 minutes into a thick, fluffy batter. Beat by hand for 2 minutes.
2Fold in the chilli, ginger, pepper, curry leaves, coconut, rice flour and salt.
3Toast the sambar powder in a dry pan on low heat for 30 seconds. Stir into the mayonnaise with the garlic and lemon.
4Toss the shallots with the vinegar and a pinch of salt. Leave 10 minutes.
5Heat the oil to 175°C on medium heat. With wet hands, drop tablespoon sized balls of batter in and fry in batches for 4 to 5 minutes, turning.
6Pile the bites on a plate and serve with the aioli, pickled shallots and coriander.

Serve it like this

Pile the bites in a neat pyramid on a plate. Swoosh the aioli beside them, top with pickled shallots and coriander, and dust a little sambar powder over the plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Medu vada bites with sambar aioli

Make it your way

Ingredients

Method

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