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. 

| Copyright © Malas - Kitchen 2015 | | All rights reserved