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.