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.
