Mosaru Ambode Or Dahi Vada For Ugadi

Ugadi is a initial day of a Chaitra Masam as per a Hindu calendar. It denotes a New Year in Karnataka and Tamil Nadu. The initial day of a Kannad New Year is distinguished as Ugadi and it is one of a many portentous occasions of a state. People, dressed in new clothes, adorn their houses with rangolis and ‘torans’ done of mango leaves and garlands.

As Ganesh Chaturthi is compared with a credentials of laddoos, Mosaru Ambode is really associated to Ugadi. Now, if we are a South Indian, we would know what this is.

Also Read: Here are a discerning honeyed recipes for Ugadi

For non-Kannada people, Mosaru Ambode is zero though dahi vada. However, it tastes opposite from a required dahi vada and during Ugadi, people have it to boost a celebratory mood of a festival.

So, would we wish to know how to make Mosaru Ambode? Then, continue reading to know a recipe.

recipes for ugadi

Serves – 10 Vadas

Preparation Time – 30 minutes

Cooking Time – 30 minutes

Ingredients:

1. Chana Dal – 2 cups

2. Dill Leaves – ¾th crater (chopped)

3. Green Chilli – 7to 8

4. Onions – 2 (finely chopped)

5. Oil for low frying

6. Salt as per taste

7. Curd – 3 cups

8. Ginger – ½ tsp (grated)

9. Carrots – ¼th crater (chopped and for garnishing)

10. Coriander Leaves – 2 tbsp (chopped and for garnishing)

For Tempering:

11. Mustard Seeds – 1 tsp

12. Curry Leaves – 1 sprig

13. Urad Dal – 1 tsp

14. Asafetida – a pinch

15. Oil – 1 tsp

Also Read: Try these tantalizing break recipes that we can prepared for Ugadi

Procedure:

For The Vada:

1. Soak chana dal overnight. Once those are feathery enough, empty a H2O good and keep a tiny apportionment of dal aside.

2. Now, put a remaining dal, immature chilli, ginger and salt into a blender and brew it into a counterfeit mix. Don’t make it too smooth.

3. Take a reduction into a play and brew a chana dal with it that we had kept aside. Also, supplement salt, dill leaves and chopped onions into a reduction and brew it well.

4. Take tiny portions of it onto your palm and make balls. Flatten those to give a figure of a vada.

5. Deep grill those in prohibited oil until a vadas spin brownish-red in colour. Keep those on a kitchen towel.

For Mosaru Ambode:

1. Keep a vadas for 2 hours and let it get cooled down completely.

2. Take spread into a play and kick it good to make it smooth. Dip a vadas into a spread and cool those for during slightest 10-12 hours. You should take adequate apportion of curd, so that a vadas get totally dunked into it.

3. Bring those out from a fridge and let a vadas strech a room temperature.

4. Remove a vadas from a curd. Now, supplement cumin powder and a splash of salt into a curd. Also, make a tempering with curry leaves, mustard seeds, asafetida, urad dal and curry leaves. Add it into a curd.

5. Now, place a vadas on a portion image and flow a prepared spread on to it. Your Morasu Ambode is prepared to be served. Garnish it with chopped carrots and coriander leaves before serving.

Isn’t a recipe wonderful? It also tastes amazing. So, make this Ugadi special with some homemade Mosaru Ambode.


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