Vodi Ambat / Ash Gourd Fritters Curry

Vodi ambat is an authentic Konkani dish prepared using Kuvale vodi (Ash gourd fritters or Boodugumbalakayi Sandige). Vodi is one of the most popular sun-dried items among Konkanis.

I am a big fan of Kuvale Vodi, so I usually have them in my kitchen. I got them recently from my hometown, when I had been for Christmas vacation. There are many variations of preparing Vodi ambat. This dish can be prepared very easily and it goes well with rice.

Ingredients:

Grated Coconut - 1/2 cup
5 or 6 Dry Red Chillies (Roasted)
Tamarind (size of medium Gooseberry)
Turmeric/Haldi - A pinch
Coriander seeds - 1 tsp (Roasted)
Salt to taste
10 - 12 Kuvale vodi
Curry leaves - Few
Oil - 1 tbsp
1 Dry Red chilly  (For seasoning)

Procedure :

1.  Deep fry the vodi in oil and keep them aside.

2. Blend the grated coconut, roasted red chillies, roasted coriander seeds, tamarind and haldi to a
    smooth paste in a mixer.

3. Add water to the blended masala to get the desired consistency. The curry tastes better when masala is of  medium consistency.
4. Add desired amount of salt to the mixture and boil for around 5-6 minutes.

5. For seasoning, heat little oil in a tadka pan. Add mustard seeds. When mustard splutters, add curry
    leaves, red chilly and hing/asafoetida. Add this tadka/phanna to the cooked masala and keep the lid
    covered.

6. Add the fried vodi to this mixture just few minutes before serving. Serve this hot as a combo with rice.

Time of preparation : 10 minutes

Cooking time            : 10 minutes

Note : 

1. Adding vodi to the masala just few minutes before serving helps them to remain crisp. If you prefer to  have  the vodi cooked well in masala, you can add them immediately when the mixture boils.

2. Only Kuvale vodi/Ash gourd fritters is suitable for this dish. Other varieties of vodi become soggy and dissolve when added to cooked masala.

Sabbasige Soppu Palya (Dill Leaves Stir Fry With Moong Daal)

Dill leaves are also called as 'Sabbasige soppu' in Kannada . Its flavor and aroma are quite distinct which few people may like and others dislike. It is considered very healthy and has several health benefits of it's own. My mom usually prepares dosa with these leaves. I had learned this recipe from one of my roommate who was from Hubli. She prepared this dish quite often as a side-dish with roti.

This dish is very easy to prepare and healthy as well.

Ingredients :

1. Dill leaves / Sabbasige soppu - 1 bunch ( washed and finely chopped)
2. Hesaru bele / moong dal -   3 tbsp ( soaked in water for 10 - 15 minutes )
2. Garlic clove - 10-12 ( crushed )
3. Chilly powder - 1-2 tsp
4. Turmeric powder - A pinch
5. Salt - to taste
6. Oil - 1-2 tbsp

Method of preparation :

Heat Oil in a thick bottom kadai . Add crushed garlic and fry till the garlic turns brown.

Add finely chopped dill leaves and soaked hesaru bele / moong dal.

Add red chilly powder , turmeric and salt. Adjust the salt and chilly powder as required.

 Add little water and cook on medium flame till the leaves and dal are completely cooked.
Serve hot as a side-dish with chapati/ roti or rice.

Time of preparation : 15 minutes
Cooking time          :  20 minutes

X-Factor :

• Dill leaves are rich in Vitamin A and Vitamin C. It also contains traces of folate, iron, calcium and manganese.
• It aids digestion, improves immune system, provides relief from diarrhea and dysentery, maintain menstrual cycles and also helps to control diabetes.
• It reduces risk of cancer and protects from arthritis.
• Moong dal is a rich source of  protein and dietary fibre. It also helps to decrease high cholesterol.
• Garlic is a good source of Vitamin B6, C, B1, Copper, Calcium, Manganese, Phosphorous.
• Garlic helps in lowering triglyceride and total cholesterol.