Thayir Ambode | Mosaru Ambode

I made this on  Ramanavami now time to post it. This is regular ambode (made out of dal/lentils) soaked in the thick curds/dahi. This is different taste compare to dahi vada /thayir vade. But easy to make it's delicious. Try it!!

Prep Time for Thayir Ambode : 10 Mins
Prep Time for Ambode : 2hrs(lentil soaking time) + 10 Mins(grinding the masala) + 15Mins to (deep fry)

Ingredients for Ambode

• Chanadal / Kadaleparppu / Kadale bele  - 1 cup
• Coconut / Thenga / Thengina turi - 2 tbsp
• Green chillies / Pachmalaka / Hasimensinakayi - 4 (or 2)
• Coriander leaves / Kothambri / Kothambrisoppu - 1/4 cup
• Salt to taste

Note : for grinding can be added few mint leaves or dill leaves/sopsige soppu  (I added mint leaves)

Ingredients for Thayir Ambode

• Fried Ambode 
• Thick curds / Dahi - 5 cups ( beat the curds well )
• Salt to taste
• Ginger - a small piece
• Coriander leaves - 1 tsp
• Green chillies - 1/2 piece  

Method for Ambode

• Soak the dal / kadaleparppu for 2 hrs. Then drained all the water 
• In a mixer or food processor , add parppu/dal , chillies, coriander , coconut and mint leaves add very little water and blend roughly add salt and mix well and keep aside
• In the other side keep hot water in a bowl 
• Make a small ball of the mixture and flatten them on the plastic sheet or palm
• Heat oil in a pan and fry ambodes till golden in the medium flame 
• Add ambode into hot water. Leave it for 2 minutes. Press out each ambode gently between palm or paper towel.

Method for Thayir Ambode

• In a mixer add coconut , chillies, ginger, coriander make a fine paste using little bit of water
• Mix the masala into curds and add salt 
• Add ambodes to the masala curds and leave it for an hour to soak it well then sprinkle mixture and garnish coriander leaves serve room temperature or cold. 

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