Gojjambode – Fritters in Gravy – Dal Vada – Puruppu Vadai in Kutsu

Gojju + Ambode = Gojjambode.  Deep fried crispy lentil dumplings in a tangy sweet curry. This is a very authentic dish of South Karnataka.

Time Required: 40 Minutes + Soaking Time

Ingredients:
For Ambode:
1 Cup Kadalebele / Channa Dal / Bengal Gram
¼ Cup Thogaribele / Tur Dal / Red Gram split
½ Cup Hesarubele / Moong Dal / Green Gram split
½ Cup grated Fresh Coconut
5 – 6 Green Chilies, Chopped finely
4 Sprigs of Coriander, Chopped finely
2 Sprigs of Curry Leaves, Chopped finely
Oil for deep frying
Salt to taste

For Gojju:
4 – 5 Red Chilies
1tbsp Urad Dal/Black Gram split
1tbsp Coriander Seeds
1tsp Methi / Fenugreek Seeds
½ Cup Grated Fresh Coconut
A pinch of Hing / Asafoetida
1tsp Sesame Seeds
2tbsp Oil
½ tsp Mustard Seeds
A pinch of Turmeric Powder
Few Curry leaves
2tbsp Tamarind Pulp
2tbsp Grated Jaggery (Optional)
1 Green Chili, Slit
Salt to taste

Method:
For Ambode:
Soak the lentils for 2hrs. Grind the lentils coarsely without using water. Remove to a mixing bowl. Add all the other ingredients except for Oil and mix well. Shape the mixture into flat, small and round patties/ vadas.

Heat Oil in a pan and deep fry the vadas on low flame till golden brown. Remove on a kitchen towel.

For Gojju:
In a pan add 1tsp Oil and fry Red Chilies, Urad Dal, Coriander Seeds, Methi, Sesame Seeds. Grind this along with Coconut to a paste. Heat the rest of the Oil in a pan and add Mustard Seeds and when they splutter add Turmeric Powder, Curry leaves, Hing and Green Chili. Add Tamarind Pulp, Masala paste, Jaggery and Salt and mix well. If it is very thick add ¾ cup water and mix well. Let it come to a boil. Remove to a serving dish and keep aside.

To Serve: Put the Ambode into the Gojju and serve with Rice.

Note: Instead of Green Chilies, grounded Red Chilies can be used while preparing Ambode.

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