How to Make Uzhunnu Vada with Sambar (Traditional & Healthy Version)
Uzhunnu Vada with Sambar is a beloved South Indian snack, renowned for its crispy golden exterior and soft, fluffy insides. Originating from Kerala and popular across Tamil Nadu, Karnataka, and Andhra Pradesh, Uzhunnu Vada (also called Medu Vada) is made primarily from urad dal (split black gram) and deep-fried to perfection. When paired with aromatic, tangy sambar, this savory donut-shaped delicacy becomes a wholesome and satisfying meal. Uzhunnu Vada is a staple during Indian festivals like Onam and Pongal, often served with coconut chutney and sambar. The fusion of flavors—earthy lentils, crackling curry leaves, and the subtly spiced sambar—makes it a culinary highlight at breakfast tables and tiffin centers throughout South India. This healthy, vegetarian recipe is not only rich in tradition but is also perfect for anyone seeking authentic Indian snacks with a nutritious twist.
Ingredients
- 1 cup Urad dal (split black gram (uzhunnu parippu))
- 1 small, finely chopped Onion (pyaaz)
- 1, finely chopped Green chili (hari mirch)
- 1 tsp, grated Ginger (adrak)
- 1/2 tsp, crushed Black peppercorns (kali mirch)
- 8-10, chopped Curry leaves (kariveppila)
- to taste Salt (namak)
- for shallow frying Oil (use cold-pressed coconut oil for authenticity)
- 1 cup, diced Mixed vegetables (carrot, drumstick, pumpkin, brinjal) (for sambar)
- 1/3 cup Toor dal (arhar dal)
- 2 tbsp Sambar powder (store-bought or homemade)
- 1 tbsp Tamarind pulp (imli)
- 1/2 tsp Mustard seeds (rai)
- a pinch Hing (asafoetida)
- 1 tbsp, chopped Fresh coriander (dhaniya)
Step-by-step instructions
Step 1 · Soak urad dal for 4-5 hours
Soak urad dal for 4-5 hours. Drain completely and grind to a smooth, thick batter with minimal water. Add salt and beat well to aerate.
Step 2 · Mix in onion
Mix in onion, green chili, ginger, black peppercorns, and curry leaves. Stir gently.
Step 3 · Wet your hands
Wet your hands, take a small portion of batter, shape into a ball, and make a hole in center to form the classic vada shape.
Step 4 · Heat oil in a kadhai or deep tawa
Heat oil in a kadhai or deep tawa. Shallow fry vadas on medium flame until golden and crisp, about 4-5 minutes per batch.
Step 5 · For sambar: Pressure cook toor dal with turmeric and water till soft
For sambar: Pressure cook toor dal with turmeric and water till soft. In a separate pan, sauté mustard seeds, hing, curry leaves, and vegetables. Add sambar powder, salt, cooked dal, and tamarind pulp. Simmer until veggies are tender.
Step 6 · Garnish sambar with chopped coriander
Garnish sambar with chopped coriander. Serve hot vadas with steaming sambar.
Why this recipe is healthy
This traditional South Indian snack is made healthier by using fresh ingredients, shallow frying instead of deep frying, and pairing with nutrient-rich sambar. The combination offers a low glycemic index, sustained energy release, and is free from preservatives and artificial additives. Its high protein and fiber content make it an excellent choice for weight management, diabetics, and vegetarians.
A note on tradition
Uzhunnu Vada with Sambar is synonymous with South Indian hospitality and tradition. Commonly served during festivals like Onam and Pongal, it also features in wedding feasts and temple offerings. Its presence in everyday breakfasts and tiffin reflects the vibrancy and diversity of India’s culinary heritage, especially in Kerala and Tamil Nadu.