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

Quick Avalakki

Avalakki/poha/flattened rice /Aval is such a handy grain and you can prepare lovely dishes using this grain. Avalakki comes to help when you are tired, bored, just want to relax with some simple dish.
I have tried this Avalakki for breakfast. It is simple, quick and yummy. I am sure you all are going to try and enjoy this quick Avalakki.

I have used medium size avalakki/beaten flatten rice, home prepared spice powder, lemon, ginger and jaggery. Not to forget the seasonings and coconut.
Avalakki is always a better choice because it is easy to prepare and good for health. You can prepare this Avalakki on festival or feast days since there is no onion or garlic added here in this recipe.
No Garlic OR No Onion is added to this Quick Avalakki. Good for breakfast or snack.
Let us see the recipe now :

Things needed :

To Cook :
Avalakki /Flattened rice : 2 Cups

To Add :
Lemon : 1 Lemon extract/lemon juice
Jaggery : 2 to 3 Tablespoons
Ginger : An inch
Spice powder : 1 Teaspoon
Coconut : 3 to 4 Tablespoons
Salt : As required
Ghee : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons.

To Season :
Coconut Oil : ! Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
Ground Nuts : 2 to 3 Tablespoons

Method :

!. Wash and cut coriander leaves, slit green chilly and  curry leaves.
2. Grate coconut and keep it aside. Wash ginger and remove the outer layer. Grate it and keep it aside.
3. Wash avalakki and drain all the water from it.
4. Add turmeric powder, powdered jaggery, salt, lemon juice, spice powder and mix it well.
5. Add 1/4 cup of water and let it rest for 5 to 10 minutes.

6. Keep a pan on the fire and heat. Add a tablespoon of oil. Add mustard seeds, urid dal and let mustard seeds splutter.

7. Add slit green chilly and fry for a minute. Add curry leaves and stir once. Let the flame be low.
8. Add avalakki and mix it nicely. Slowly mix it. Let all the mixture mix it well. Add water if required.

9. Let all the ingredients mix well. Add water if required. Cover the lid and cook for 3 to 4 minutes. Put off the fire. Cover with lid and cook for 2 to 3 minutes. Add ghee and mix it well.
10. Keep a small pan and heat. Add 1/2 teaspoon of oil and fry ground nuts. Fry till they turn slightly golden colour. Add this fried groundnuts to avalakki.

11. Now shift the ready Avalakki to a serving bowl. Add coconut and fried groundnuts on the top of avalakki.

12. Serve with a cup of curd.

Note :

If you are using very thick avalakki put little more water and let it rest for little more time. Adding groundnuts is optional. Use of coconut oil is optional. Any cooking oil can do. You should  add ghee when the avalakki is hot. So that it melts and mixes well with avalakki. I have used dry roasted methi seeds and raw mustard seeds powder as spice powder. I have used green chilly which has naturally turned red when kept it for a long time.
Time : 30 Minutes
Serves : 2 to 3.

Spice Powder : 

Dry roast 1/2 Teaspoon of methi seeds and dry grind with 1 teaspoon of mustard seeds and 1 teaspoon of red chilly powder.