Easiest Way to Tips At Home Gojju Ambade

Easiest Way to Tips At Home Gojju Ambade Delicious, fresh and tasty.

Gojju Ambade. Amtekai Gojju / Ambade menaskai / Hog plum curry ". This dish is a real treat to all those who love the combination of Sweet ,Sour & Spice. A great accompaniment with Roti /plain rice /dosa /Idly.

Basically, it is a vada prepared out of urad dal ( black gram ) and dipped in a coconut based gravy called gojju which is both spicy and sweet at the same time.

It is usually prepared during special occasions and the soaked vadas simply tastes awesome.

It is that time of the year when SUN sets quite early and raises quite late which is basically short energizing days and lengthy sleepy nights.

You can cook Gojju Ambade using 22 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Gojju Ambade

1. It’s of For vada.

2. You need of Urad dal.

3. It’s of Rice flour.

4. You need of Asafoetida.

5. Prepare of Green chilli.

6. Prepare of Ginger.

7. You need of Salt.

8. Prepare of Baking soda.

9. You need of For gravy.

10. You need of Grated coconut.

11. You need of Red chilli.

12. You need of Mustard seeds.

13. It’s of Tamarind paste.

14. It’s of Jaggery.

15. You need of Salt.

16. It’s of Water.

17. You need of Asafoetida.

18. Prepare of For Seasoning.

19. You need of Coconut oil.

20. You need of Mustard seed.

21. You need of Red chilli.

22. You need of Curry leaves.

It is that time of year when chill in the air makes water to almost freeze and feel like sticking on to couch.

Sihi amtekayi or god ambade gojju recipe - The god ambade gojju is a sweet and sour chutney, prepared with god ambade or amtekayi.

Amtekayi or ambade is a seasonal tangy fruit of South India.

It has large and thorny seeds.

Gojju Ambade step by step

1. Wash and soak urad dal for 1 to 2 hours..

2. Grind the urad dal by adding little water until it becomes a smooth batter..

3. Transfer the ground batter into a bowl. Mix the batter for 5 to 7 mins continuously with hand or whisk..

4. Then add salt, finly chopped green chilli, ginger, asafetida, rice flour and baking soda. Mix well..

5. Heat a pan/ cheenachati with oil for deep frying..

6. When the oil gets hot, drop small balls of the ground batter into the oil and deep fry till it turns into golden brown in colour..

7. Transfer it to a tissue paper and keep it aside..

8. Now we can make the gravy/ gojju. In a mixer jar, add grated coconut, red chillies, salt, jaggery, mustard seeds and tamarind paste. Grind it to a smooth paste..

9. Transfer the ground paste into a vessel. Add water, turmeric powder and asafetida. Then allow it to boil..

10. In another pan, do the seasoning..

11. Transfer the seasoning to the gravy..

12. When the boiled gravy/gojju reaches the room temperature add the vadas into it..

13. Soak the vadas atleast 2 hours..

14. Enjoy this yummy soaked vadas!!!!!.

There are two varieties of ambade or amtekayi available in that part.

Well, today I am going to discuss about bajji ambode/ gojju ambode in which the same black gram lentil vadas are soaked in coconut based gravy.

The vada absorbing spices of curry will be soft and delicious.

In ceremony feasts of Udupi these two are popular snacks.

Basically, it's vada dipped in a coconut based gravy called gojju.