Gojju Ambode..( Vada in Coconut Curry ).

Gojju Ambode is made of Channa Daal and put in to the coconut gravy. It taste yemmy and can be eaten at any time of the day.
Ingredients :
Channa Daal : 1 cup
Green Chilly : 3
Coriander Leaves : 2 Table spoons
Curry Leaves : 2 Table spoons
Ingh or Asafoetida : a pinch
Salt : to taste
Ginger : An inch
Oil : 1 cup ( to fry)
Coconut: 1 Cup
Coriander seeds : 1 Table spoon
Red Chilly : 3
Jeera: 1/2 Tea spoon
Tamarind pulp: 1 Table spoon
Water : 1 Cup

Method :

Wash and soak Channa Daal in water for 1 hour. Drain all the water and grind with ginger , curry leaves , coriander leaves and green chillies. Add salt according to the taste .
Remove dough from the jar and place in a bowl.
Keep a pan on the fire. Put cooking oil and heat . Take a little portion of the ground dough and pat slightly on your palm and then fry in the oil until its done. ( Both side should be cooked).
At time you can fry 4 to 5 Vadas. Fry on medium heat so that it will be cooked properly.
Keep the Vadas in a plate or bowl.

Procedure of Coconut Curry : Grind coriander seeds , coconut , jeera , red chillies and tamarind pulp together with little water. Remove from the jar and add required water and salt
and boil it thoroughly . Add a pinch of turmeric powder to the curry while its boiling . Let it boil for 4 to 5 minutes and then add the fried Channa Vadas to the Coconut Curry and boil for 3 to 4 minutes. Now remove the Gojju Ambode from the vessel and place in a bowl . Add cut coriander leaves and serve Gojju Ambode ...

Note : Add only little water to grind Channa daal . The dough should be thick and rava consistency . Add only required water to the coconut curry also . It should not be watery. Boil the coconut curry nicely and then add the Vadas.

10 to 12 Vadas can be served.

Ginger Tambuli .

Tambuli means Tampina Huli. (Cooling For the body) and its very healthy curry. Tambuliis one of the side dish. It is normally prepared using savoury butter milk. It is served in the beginning and should be eaten with rice. (first few spoons). Eating tambuli helps to digest the food easily. It is one of the traditional dish. We can prepare so many types of tambulis. Here is a recipe of Ginger (Shunti) tambuli.

Lets see some benefits of having ginger in our diet. 
Ginger is loaded with nutrients and bio active compounds which are loaded with benefits for our body and brain. Ginger can be used as fresh, dried, powdered, oil or juice. It is very common ingredients in Indian cooking.
Ginger has anti inflammation, anti-oxidant and anti-emetic properties. It is good for common cold and help to resolve respiratory problems. It is good for morning sickness, nausea and vomiting. It helps to digest the food easily. Its juice is a good remedy for headache.
Lets see the recipe now and there is no onion or garlic in this "Ginger Tambuli". It can used as one of the side dish and goes well with all most all the main dishes.

Things Needed :

Ginger : a small piece
Butter milk : 1 cup ( Can use 2 table spoons of curd( yogurt or dahi)
Jeera: 1 Tea spoon
Pepper : 1/2 Tea spoon
Fresh Coconut : 1 Table spoon
Salt : to taste
Red chilly or Green chilly : 1
Ghee : 1 Table spoon
Curry leaves: 6 to 8 leaves
Ingh or Asafetida : A pinch

Method:

1. Wash and remove the outer layer of ginger.( skin). Wash again and cut into small pieces.

2. Keep a pan on the fire and heat. Put some drops (1/4 Teaspoon) of ghee, black pepper, jeera/cumin seeds and fry for 10 seconds.

3. Add ginger and fry for a minute.  Put off the fire, add ingh and curry leaves.  Let it cool down.

4. Grate or cut coconut.

5. Grind fried ginger mixture and 1 tablespoon of grated coconut with very little water or butter milk.

6. Grind till fine paste. Add required salt and churn once or twice. Remove from the mixi jar.

7. Put it in a bowl. Add butter milk or curd. Add water if you use curd and make into thin watery consistency.

8. Keep a pan again on the fire and put 1/2 teaspoon of ghee. Add jeera and ingh to it. Fry for 10 seconds. Add 2 to 3 curry leaves and put this jeera mixture to tambuli. Mix it well.
9. Serve with hot rice along with other side dishes.

Note :

Do not add more water while grinding. Add required water later. Do not add lot of pepper or chilly. Tambuli should be mild. Adding more ghee is not required. Grinding fried mixture with curd turn creamy. It may not taste good even if you add water. So use little water to grind if you are using curd.
Time : 10 minutes.
Serves : 2 to 3