Ambode / Masala Vade With Sapsige Soppu/Channa dal Vada/ Fritters With Dill Leaves

Ambode or channadal fritters is one of  the famous fried snacks of Karnataka, prepared during festivals and family gatherings.Ambode  prepared with dill leaves gives it  a distinct flavour and taste that you can't stop eating them :-).Generally ambode and gasagase payasa is good combination and they compliment each other as a part of good menu during the special occasions.Here is my family recipe..hope you all like it.

Ingredients:
Channa dal/Kadale bele/Split Bengal gram-1 1/2cups
Dill greens/Sapsige soppu,chopped-1/2cup
Coriander,chopped-1/4cup
Onion-1 medium sized,finely chopped
Fresh coconut,chopped into small pieces,1 or 2Tbsp(optional)
Curryleaves,chopped-1sprig
Oil for frying

Masala for grinding
Dry red chillies-3
Green chillies-2
Ginger-1 inch piece
Jeera/cumin-1/2tsp
Black peppercorn-7-8
Cinammon stick-small piece(optional)
Cloves-3-4(optional)
Turmeric- pinch
Rock salt/salt to taste

Method:
1.Wash the channadal and soak in a clean water for 30-45 minutes.After soaking drain it in colander.
2.In  a mixie jar add all the masala's  and coarsely grind it ,then add the soaked channadal and grind it roughly with out adding water.
3.In a bowl add the grinded mixture mix well,now add dill greens,coriander,chopped onion,coconut,and curry leaves mix well. 
4.Heat a oil in a kadai,while oil is heating make a small balls of the channadal mixture and keep it on a plate.
5.When the oil is heated, take a ball on your palms and gently press them to give vada shape and slide them into the oil,do the same with the rest of the balls.
6.Cook them on medium heat,evenly on both sides until golden brown and crispy.
7.Take out the vada's when the bubbles stop  from slotted spoon,drain the excess oil and take out on kitchen paper. Serve them hot.It goes well along with Gasagase Payasa.

Note:
1.You can add little rice flour to the vada mixture if the mixture is little watery.
2.Don't soak channadal too much otherwise will ends up in watery loose mixture.
3.Don't overload the kadai,fry them in batch of 5-6 according to your kadai size.
4.You can make them thick or thin vada's according to your preference.

Karibevina Anna/ Kadipatta/Curry Leaves Rice

Karibevu/Kadi patta/Curry leaves is a staple ingredient in Indian cooking.Curry leaf is usually used in tempering which adds a special flavour to the dish.But there is more to humble curry leaf than simple flavour.It is packed with loads of vitamins and minerals.It is rich in Iron which helps in treating Anaemia.It is also good in controlling diabetes,cholesterol level in blood and improves digestion.Curry leaf is great for haircare in treating grey hair,dandruff,thinning of hair and maintains a healthy scalp.My mother used to make hair oil by cooking curry leaves in coconut oil along with few methi seeds.So now you know the benefits of curry leaves there is no excuse for you not eat this flavourful herb,so what better than preparing a curry leaves rice...This is a flavourful

rice which is very easy to prepare when you have the powder prepared in advance.This rice is nice way to add curry leaves to your kids diet and ideal for kids lunch box.

Ingredients:
Cooked Rice-2cups
Cashewnuts-Few(optional)

For Grinding powder:
Curry leaves/Karibevu-2cups(tightly packed)
Dry red chillies-12 (or to taste)
Dry coconut/Desiccated coconut/Kobri turi-1/4cup
Urad dal-2Tbsp
Channadal-2Tbsp
Toordal-1Tbsp
Cumin seeds/Jeera-1tsp
Peppercorns-1tsp
Garlic-1 or 2 cloves(optional)
Tamarind -thumb size
Salt to taste

For Tempering:
Oil-1Tbsp
Mustard-1/2tsp
Urad dal-1tsp
Curryleaves-few
Hing/Asafoetida-pinch
Dry red chilli-1(Broken into pieces)

Method:
1.Take a fresh curry leaves,wash,drain and pat dry with clean towel and dry thoroughly and spread it on a cotton or a muslin cloth and allow it to dry overnight or if you are lucky enough to get sun then dry it under the sun until they become completely dry.
2.Fry the cashew nuts in a little oil until golden brown take out and keep it aside.
3.In a kadai dry roast all the ingredients except dry coconut and curry leaves,roast them until all the dals become golden brown in colour or until nice aroma comes on a low medium flame.Take out the roasted mixture on a plate,leave the mixture to cool.
4.Now in a same kadai fry coconut and curry leaves separately until coconut become light brown and curry leaves become crisp.Make sure that you fry dry coconut on a low flame because it can be easily burnt within seconds.
5.After all the mixture is cooled thoroughly,mix all the dal mixture,curry leaves and dry coconut  along with salt and dry grind it into a coarse mixture.Store it in a airtight container.It will stay for 2 months in the fridge.
6.Heat a oil in a kadai,add mustard and let them pop then add uraddal,when dal is about to turn the colour add the hing,curry leaves and dry red chilli and takeout of the flame.
7.Add the cooked rice to tempering then on the top of rice add 2-3 Tbsp of curry leaf powder or according to your taste.Now mix rice,powder and tempering thoroughly.
8.Adjust the salt as per your taste,garnish with fried cashews before serving.
9.Serve along with curd rice or on its own.This rice is ideal for travelling and picnics.

Note:
1.Here I have used Byadagi chillies (mild variety),if you like more spice you can add more spicy variety like Guntur chillies.
2.Those who can't find byadagi chillies can use kashmiri chillies.
3.Indtead of fried cashews you can also add fried peanuts.
4.When mixing rice if you find it dry add 1 or 2tsp of oil to mix.
5.Adding garlic to the powder is totally optional.If you make it without garlic,the shelf life will be more.