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 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
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
- 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.
- 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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1 comment
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