Vada In Curry

Vada in curry is similar to Gojju Ambode. This is my idea of cooking whole moong, toor dal and bottle gourd Daal and then dip Channa Dal Vadas/Ambode as we call , in the daal prepared.

Gojju Ambode is one of the famous dish from South India. Gojju means curry and ambode means Vada/Vade.
Channa dal vada is known as ambode in South Canara.
Gojju Ambode is one of the traditional dish from South Canara.
The way of preparing Gojju Ambode is very interesting and the taste is yummy and Gojju Ambode is one of my favourite snack too.
Channa dal and fistful of urid dal is soaked in water for 20 to 25 minutes. Then it is grounded into coarse consistency. Adding all the spices, like, cut green chilly, curry leaves, coriander leaves, ginger coconut pieces and required salt. Water should be used minimum while grinding. This dough is mixed well with curry leaves, ingh, jeera, then shaped as bit fat and fried on medium flame. .
While Preparing Vadas, side by side the Gojju is also prepared.
Coconut is grated and ground with coriander seeds, red byadagi chilly, ingh turmeric powder, a little tamarind and jeera/Cumin Seeds. These coconut + spice mixture is ground into paste form using required water.
Then the ground mixture is kept to boil, adding salt and little water. Once it is boiled nicely add the fried Channa dal Vadas in this curry and cook on low flame for 3 to 4 minutes. Leave it for 10 minutes. Add mustard seasoning in coconut oil/any cooking oil, curry leaves. Add this seasoning to the Gojju Ambode and serve.
It is heavenly to have these Gojju Ambode and enjoy this with your lunch, snack time or whenever you feel like.
I have used bottle gourd curry as gojju, believe me it tasted yummy.
No Onion or No Garlic Dish.  (Do not add any onion or garlic to taste the brahmin traditional, yummy, Pure vegetarian Gojju Ambode.

Ingredients : 

Cooked Bottle Gourd Dal : 1 Bowl
Channa Ambode/Vada : 6 to 8
Coriander leaves : 1 Tbs
Salt : A little

Method :

1. Keep a pan on the fire and put bottle gourd curry in it. Add required water and mix it well.
2. Add salt if required. Wash and cut coriander leaves into small pieces.

3.Let the curry boil for 2 minutes.

4. Dip already done Channa Vadas in it.
5. Let it cook for 2 to 3 minutes.

6. Put off the flame and let the Vadas get absorb the curry. (5 to 10 minutes).

7. Shift the curry along with Vadas to a serving bowl

8.Gojju Ambode is ready to serve. Sprinkle some coriander leaves on the top and serve.

Note : 

Prepare the curry little watery, but at the same time it should be tasty.
Let the vadas boil nicely in the curry. So that it absorbs the curry nicely and get bit soft and tasty. You can increase the number of vadas to prepare gojju ambode.
Time : 20 Minutes
Serves : 3 to 4 .

Link to Bottle Gourd Curry....

https://nsomayaji.blogspot.com/2019/10/bottle-gourd-whole-moong-curry.html

Link to Channa dal Carrot Vada :

https://nsomayaji.blogspot.com/2019/09/channa-dal-carrot-vadavade.html

Channa Dal -Carrot Vada/Vade

Channa Dal Vada /Ambode / Masala Vade is well known fried fritter, that most of us like to have with a cup of coffee /tea/juice or with lunch. It is  a good snack for the evening with a cup of Chai /Tea or Coffee.

Channa dal vada is prepared using Channa dal as main and the other ingredients like onions, coriander, curry leaves, ginger and some time add some leaves like methi, dil etc.
Here I have tried this Masla Vada with carrots and no onions are used here.
These Masala Vada can be prepared during festivals, feast since they have no onion or garlic added.
Yummy Vadas are crispy outside and soft inside, with mild spicy you can enjoy them thoroughly.
Let us see the recipe now :

Ingredients needed :

Chana dal : 1 1/2 Cup
Carrots : 1 Big One
Jeera /Cumin seeds : 1/2 Tsp
Green chilly : 2 to 3
Ginger : An inch
Coriander leaves : 1 Handful
Curry leaves : 8 to 10
Salt : As required
Coconut : 2 to 3 Tablespoons
Cooking Oil : 1 Cup

Method :

1. Soak Channa dal for an hour and remove the water completely Grind it coarsely. Use of water should be very little while grinding.

2. Wash and dry grind curry leaves, green chilly, grated ginger and coriander leaves with coconut pieces.

3. Take a bowl, add ground channa dal, ground chilly mixture and salt
Grate carrot and add it to ground mixture. Mix all the ingredients nicely.

4. Keep a pan on the fire and add oil. Let it get hot.
5. Take a small portion of the ground mixture pat slightly and put it in the hot oil and fry.

6. Let it turn golden brown. Turn the other side and cook the same way.

7. Take out the fried Masala Vada from oil and then put it on the tissue.

8. Repeat the same with remaining Mixture and prepare Masala Vada.
9. Hot Masala Vada is ready to eat or serve.

10.We had it with our lunch.

Note : 

Do not grind into paste consistency. It should be coarse consistency. Do not add so much water while grinding. Vadas might turn soft like bondas and taste might differ. Cook on medium hot oil.
Time : 30 to 40 minutes.
Serves : 20 Vadas can be prepared.

Maddur Vada ( NoMaida )

Maddur Vada is a fried fritter which has become very famous. It can be prepared in many ways. I have used wheat flour and little semolina/rava and rice flour.

Maddur is a small place near Mandya in Karnataka/India. May be this type of Vada is prepared first time in this place and must have got the name as Maddur Vada. You can lots of vendors selling Maddur Vada even in trains and bus stops.
I have used prestige vegetable cutter to cut onions, curry leaves and green chilly. The vegetable chopper helps to chop onions into thin pieces and it helps very much for mixing all the ingredients.
Let us see the recipe Now :

Ingredients :

Rice Flour : 2 Cups
Wheat Flour : 2 Tablespoons
Rava/Semolina/Medium sized : 1/2 Cup
Onions : 2  (Medium sized)
Green chilly : 2 to 3
Curry Leaves : One handful
Salt : As required
Jeera /Cumin Seeds : 1/2 Teaspoon
Cooking Oil : 1 Cup + 2 Tablespoons

Method :

1. Remove the outer layer of onions and wash it.  Cut it into big pieces ( 1 into 4 )
2. Wash green chilly, curry leaves and keep it aside.
3. Keep a pan on the fire and dry roast wheat flour till the raw smell goes off.  ( 2 to 3 minutes).

4. Take a big bowl and put rice flour and rava/semolina. Add roasted wheat flour to it. Add required salt.

5. Now chop onions, green chilly and curry leaves into small pieces.
( I have used a prestige chopper to chop all the above ingredients).

6 Put all the cut onion mixture to rice flour bowl.
7. Keep a small pan on the fire and put 2 tablespoons of oil. Heat it till its hot.
8. Pour this hot oil on the rice flour and leave it to cool.

9. Mix it well and then add water and prepare thick dough. ( Be careful while adding water).
10. Divide the dough into small portion.

11. Wet /take a drop of oil to your palm, take a small portion of dough and flatten with your fingers.
12. Keep  a frying pan on the fire. Add oil and heat.
13. Fry flattened Madduru vada in low and medium flame. Fry on both sides till golden brown.

14. Remove it from the hot oil and put it on  kitchen tissue.
15. Repeat the same and prepare the remaining vada.

16. Maddur Vada is nice to eat with a cup of coffee or tea or at any time of the day.

Note :

Do not put more water while preparing the dough. It the dough turns watery add little rava or rice flour to make the dough bit thick. Adding more hot oil might turn Vadas very soft and it might break in to small pieces while frying. Adding more onion is optional. Adding garlic to vada is optional.
I have not added garlic, since I do not like it. Let the dough be bit thick. I have used prestige manual chopper to cut onions, chilly and curry leaves. It helps the vegetables cut very thin, easy and avoids messy work.
Time : 30 to 40 Minutes.
Serves : 15 to 20 Maddura Vada can be prepared. According to size.

 

Gooseberry Chutney & Rice Flour Vada

Chutney is one of the side dish goes well with all the main dishes. Gooseberry chutney is one of the tasty and healthy chutney.

I have used fresh coconut, gooseberry, green chilly and salt.
Gooseberry chutney was prepared for lunch as one of the side dish. We do love to eat yummy chutney with plain rice and ghee. The taste is heavenly.
The remaining chutney was used for preparing Vade or Vada.
I have used Rice flour, gooseberry chutney and chilly powder.
Let us see the recipe Now :
Things Needed For Gooseberry Chutney:
Gooseberry : 2
Green chilly : 2
Fresh grated coconut : 1 Cup
Salt : As required
Ingh/Asafoetida : A pinch
Water : Required water
Mustard seasoning : With mustard seeds, a tsp of oil and curry leaves.

Method :

1. Wash gooseberry and cut into small pieces.
2. Grate coconut and keep it aside.
3. Fry green chilly in a drop of cooking oil.

4. Now grind coconut, green chilly, gooseberry pieces and required salt with little water.
5. Remove from the mixi jar and put it in a serving dish. Add mustard seasoning and serve.

Note :

Add fresh coconut. You can add little tamarind or lemon extract. (Optional). Add only required water while grinding. Adding more chilly is optional. You can use red chilly instead of green chilly.
Time : 10 Minutes
Serves : 2 to 3

Gooseberry Chutney -Rice Flour Vada

Things Needed :
Gooseberry chutney : 1 Small bowl
Rice flour : 1 Cup
Red chilly : 1 Teaspoon
Jeera : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup

Method :
1. Take a big bowl and put rice flour, red chilly powder, jeera and salt.
2. Add gooseberry chutney and mix all the ingredients nicely.

3. Add required water and prepare thick dough.
4. Divide the dough into small ball size.

. Keep a pan on the fire and heat. Add oil and heat.
6. Take a small size of the dough and pat it on your palm.

7. Put this patted vada and fry on medium heat. Fry on both sides.
8. Remove from the oil once it turn slightly golden brown on both side.
9. Put it on a kitchen tissue and let the extra oil absorb by the tissue.

10. Serve hot " Gooseberry Rice flour Vadas " with cup of coffee.
11. Repeat the same with remaining dough.
12. The Hot Gooseberry Rice Vadas Taste best.

Note :
Do not add more water while mixing the dough. It should be thick. Fry on medium flame to get good vadas. Adding more chilly is optional. Chutney adds to the taste of the vada. No onions are used here. Use of onions are optional. Taste differ.
Time : 20 Minutes
Serves : 3 to 4