Udupi Special - Gojju Ambode / Vada in coconut base

Hi friends,

As am basically from Udupi, Mangalore, I used to visit the place very often. This dish is very popular in Udupi and is served in lunch during any festivals. These have been one of my favorite snack from the time I ate it. I was looking for the recipe since many days, and finally, my aunt gave me. Here is the recipe.

You all should definitely prepare this and am sure  you will like our udupi style vada in coconut gravy.

Ingredients

For vadas:

• Split black gram dal - 1 cup
• Curry leaves - 1 spring
• Salt - 1 tsp
• Asafoetida - a pinch (powder)
• Water - as required to grind the lentil
• Oil - To fry vadas

For Coconut Gravy:

• Coconut - 2 tblspn, 
• Mustard seeds - 1 tsp
• Red chilli - 3 , or according to taste
• Water - as required to grind the paste
• Tamarind - 1 lemon size, soaked in water and extracted the pulp
• Jaggery - 2 tsp or according to your sweet preference

 For Seasoning:

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Split black gram dal - 1 tsp
• Red chillies - 2 nos
• Curry leaves - 1 spring

Method

For Vadas :

• Soak the urad dal in enough water for about 2 or 3 hours. Drain the water and grind into thick paste adding only enough water. Make sure to grind it smooth, but thick.
• Add salt, asafoetida and curry leaves chopped finely in to the urad dal paste and mix well.
• Heat oil in a pan to deep fry the vadas. Take some batter and drop them in the hot oil and fry till it turns golden brown. You need not put holes on vadas. Just small rounds will do.
• Fry all the vadas and keep it aside / drain the excess oil in the kitchen towel.
• Keep the vadas ready in a big bowl

For coconut based Gravy:

•  In a mixer , add coconut, red chillies and mustard seeds in to a smooth paste adding some water.
• In a heavy bottomed pan, bring 1 cup of water to boil. Add in the tamarind extract and jaggery. Let it come to good boil. 
• Now add the prepared coconut paste and let this also come to 1 boil and switch off the gas immediately. Make sure not to boil too much after adding the coconut paste. 
• Pour this hot mixture in to the vadas.

For the Seasoning:

•  Heat oil in a pan and crackle mustard seeds. When they splutter, add urad dal and wait till it starts changing the colour. 
• Now add the red chillies and curry leaves and switch off the flame. 
• Add this seasoning to the vadas and mix well
• Serve, once it completely cools down. Vadas might have increased in its size after absorbing the coconut gravy. 
• Serve it as a snack in the evening or along with lunch.

Dahi vada (Steamed vadas)

Ingredients

For steamed vadas:

• Whole urad dal - 1 cup
• Moong dal(Optional) - 2 tblspn
• Salt - to taste
• Eno - 1 tsp
• Crushed cumin and pepper - 1 tsp
• Green chilly - 1 chopped finely
• Ginger (Optional) - 1 tsp , minced

Others:

• Curd - 2 cups
• Grated carrot - 1 tblspn
• Green chillies - 2 , chopped finely
• Red chillies - 2
• Mustard seeds - 1 tsp
• Split urad dal - 1 tsp
• Curry leaves - 5 leaves
• Salt, to taste
• Sugar - 2 tsp
• Chat green chutney (Optional) - to granish
• Chat sweet chutney (Optional) - to garnish

Method

For steamed vadas:

• Soak urad dal and moong dal seperately in water for 4 hours and grind them in to smooth paste without adding much water.
• The batter should not be too runny. It should be very thick. So, takecare when adding water while grinding.
• To this, add salt, crushed cumin and pepper, green chillies and ginger. Mix well.
• Add eno and give it a good stir You can see the batter is frothy now.
• Immediately grab your greased idly plates and start filling the batter. 
• Steam them in medium flame for about 10 to 15 minutes. Check by inserting the knife in to the vadas, if it comes out clean, your vadas are done. 

How to proceed

• Soak the steamed vadas in warm water for minutes. Meanwhile, prepare the curd mixture. 
• Take curd in a big bowl add some water and beat them really well. Add salt and sugar. Add grated carrot.
• After 5 minutes take out the vadas, squeeze out the excess water gently and add them into the curd immediately. Soak it completely.
• For seasoning, heat some oil in a kadai in medium and crackle mustard seeds. Add urad dal and wait till it starts changing its colour. Add green chillies, red chillies and fry them for few seconds. Add curry leaves and pour this seasoning to the vadas soaked in curd. Mix well gently.
• Serve it garnished with chat green chutney and sweet chutney or just as it is.

Notes

• These vadas will not taste 100% same as normal fried vadas. These are good in terms of health.
• If you do not have eno, here is the substitute. Mix 1 tsp of lime juice and 1 tsp of baking/ cooking soda and add them in to the batter. It will have the same effect.

Please do try this and let me know how it turned out for you.
Your feedback and comments are valuable for me. So, please don't hesitate to post your suggestions.

Sharanya

Bhindi masala Gravy

Ingredients

For paste:

• Onion - 1
• Tomato -1
• Cashew - 2 tblspn
• Kismis - 1 tblspn
• Oil - 1 tsp
• Coriander seeds - 2 tsp
• Red chillies - 2 (Or according to your spice preference)
• Cloves - 2
• Cinnamon - 1 small piece
• Fennel seeds - 1/2 tsp

Other ingredients:

• Onion - 1
• Tomato - 1
• Oil - 3 tsp
• Ginger - garlic paste - 1 tblspn
• Ladies finger - 2 cups, cut lengthwise
• Cumin seeds - 1 tsp
• Turmeric - 1 tsp
• Garam masala - 2 tsp
• Salt, to taste
• Coriander leaves - to garnish

Method

 For Paste:

• Heat couple of drops of oil in a pan and fry Cinnamon , cloves, coriander seeds and red chillies until it starts changing its colour. Make sure not to burn them. So keep the flame in medium / low. Keep it aside to cool.
• In the same pan, heat the remaining oil and add cashews, kismis and fry till cashew becomes slightly brown. Add the sliced onions and fry till translucent. Now add the tomatoes and cook until it becomes mushy. 
• Cool the mixture and blend it along with the spices in step 1. Make sure to blend it to a smooth paste.

How to proceed?:

• Heat 2 tsp of oil in a pan and fry ladies finger till they are crispy.Keep the flame in medium and saute them continuously for 5 to 10 mins to get the correct consistency in the vegetable. Keep it separately.
• In the same pan, heat the remaining oil and add cumin seeds. When they splutter, add sliced onions and fry till you get nice brown color. Add salt and turmeric powder. Add ginger garlic paste and cook until the raw flavor disappears from it.
• Add tomatoes and fry for 3 minutes or until its nicely cooked. 
• Add the prepared paste and allow it to come to one boil. Add garammasala and fried ladies finger.
• Cook it in a medium flame for about 5 minutes and switch off the flame.
• Serve, garnished with coriander leaves.