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

Bottle gourd + Whole Moong Curry

Bottle gourd  + Whole moong curry is mild spicy curry and it is very easy to prepare with minimum time. It is very simple and healthy curry.

I have used Whole Moong, toor dal and bottle gourd. Mango tokku  (chutney is used for making the curry bit spicy.
It is very simple dal with vegetable and the Whole Moong.
Whole Moong provides loads of proteins to our body. Bottle gourd helps the body to be cool and takes care of blood pressure and control it. It is filled with lots of minerals and vitamins. It is fiber rich and helps the people who are in trouble with constipation.
No Onion or No garlic is added to this Bottle Gourd + Whole Moong Curry.
Let us see the recipe now :

Things Needed :

To cook :
Whole Moong : 1 Cup
Bottle Gourd : 1 Bowl
Toor dal : 1/4 Cup

To Add :
Mango Tokku : 1 Teaspoon
Turmeric powder : A little
Green chilly : 1
Ginger : 1 Teaspoon (Grated)
Salt : As required
Coriander leaves

Seasoning :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspooon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and soak whole moong for over night. Or 4 to 5 hours.
2. Wash and slit green chilly and peel off the skin of ginger. Wash it again and grate it.
3. Wash and peel off the skin of bottle gourd and cut into small pieces. (Desired size).

4.Now put washed toor dal, soaked whole moong, cut bottle gourd in a pressure cooker.

5. Cook with required water. Let it get cool.

6. Open the lid, add slit green chilly, mango tokku, salt, grated ginger and mix it well.

8. Cook on medium flame for 2 to 3 minutes.

9 Shift the curry to a serving dish and add seasoning.

10. Serve for lunch, dinner or even with idli and dosa.

Note :

 You can cook bottle gourd separately. Use of pressure cooker is optional.
Adding only one green chilly since mango tokku is spicy.  Adding more chilli is optional.
Adding any other spice is optional. Soaking whole moong is optional. You can cook directly.
Time : 25 Minutes
Serves : 3 to 5.