Vada, bendi sambar and coconut chutney

This long weekend we thought to have vada for breakfast. But morning we noticed that oil was not enough for deep frying so had this for dinner after bringing oil from market. I never used to get the vada in ring style but later after practice I started getting the ring style vada :) We had this vada with the combination of bendi sambar and coconut chutney.

Vada
Ingredients:
Urad dal - 1.5 glass
Onion - 1
Green chillies - 3
Coriander leaves - 1 cup
Curry leaves - 15
Salt
Oil for deep frying

Procedure:
Soak the urad dal for 3-4 hrs and grind it to fine paste. Don't add too much of water while grinding.
Add the chopped onions, green chillies, curry leaves and coriander leaves and salt to the batter.
Now heat a pan and add oil in it for deep frying.
Wet your hands and take a lemon size batter in your hand. Gently flatten the batter.
Make a whole in center and slowly drop into the oil.
Fry until the vada turns golden brown and remove from oil once done.
Proceed the same for remaining batter.

Bendi sambar
Ingredients:
Bendi - 15
Tur dal - 1 glass
Tamarind pulp - 3 spoons
Tomato - 1
Onion -1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Turmeric - 1/2 spoon
Dry red chilli - 3
Red chilli powder - 1 spoon
Sambar powder - 2 spoons
Garlic cloves -3
Curry leaves - 15
Coriander leaves - for garnishing
Water
Salt
Oil

Procedure:
Pressure cook the tur dal and keep aside.
Heat a vessel and oil in it. Once oil is heated add the cumin seeds, mustard seeds, dry red chilli, curry leaves and garlic cloves.
Now add onions, turmeric, bendi and cook until onion turns light brown.
Add tomato, chilli powder, sambar powder, salt and tamarind pulp. Boil the mixture for 4-5 mins.
Now add the cooked tur dal and add water as you require.
Boil for another 5-6 mins and remove from heat.

Coconut chutney
Ingredients:
Fresh coconut - 1 cup
Roasted chana - 1/2 cup
Green chilli - 3
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Dry red chilli - 3
Curry leaves - 10
Salt
Oil

Procedure:
Dry roast the green chillies and roasted chana dal. Grind it to a fine paste along with coconut, salt and keep aside.
Heat the pan and add oil in it. Add the cumin seeds, mustard seeds, dry red chillies, curry leaves and chana dal.
When chana dal turns light brown remove from heat and mix the seasoning to the ground paste.