Vodi/odi Ambat ..version-2(traditional recipe)

                         Odi/vodi Ambat is a unique curry used both as main dish or side dish.Vodi/odis are sundried fritters made from ashgourd and urad dal which are deepfried and then added to the coconut gravy.The recipe of preparing fritters as well as the ambat  differs from house to house.Today am sharing my version which is a traditional recipe and prepared on religious functions and auspicious functions like’ mhanami ‘ … one of the days during Navaratri where married ladies are invited as ” suhasinis ” and young girls are invited for kumari pooja ..and a feast is prepared for them which includes this ambat too.One more ocassion is that of ” Devaa Javan” i.e pre wedding ritual where a pooja is performed just a few days before the wedding and its a must to prepare this ambat.Sadly this recipe is almost being forgotten now.I love this ambat and prepare it ocassionally and hence though of sharing this here.My friend cum co- blogger Asha radhakrishna shenoy have shared her version here

  1. 1 cup coconut
  2. 4-5 red chillies
  3. Tbsp of coriander seeds
  4. Tsp of urad dal/blackgram dal
  5. Few methi seeds/fenugreek seeds
  6. Marble size tamarind
  7. Salt to taste
  8. Oil for seasoning + deep frying
  9. Sundried vodis 
  10. Mustard seeds 1 tsp
  11. Sprig of curry leaves
  • Roast red chillies with few drops of oil and remove,in the same pan roast the coriander seeds, urad dal and methi. Keep aside.
  • Deep fry the fritters a few at a time till they are crisp and brown and keep aside.

Grind coconut with the roasted ingredients and tamarind to a smooth paste and remove to a wide vessel or pan.
Add salt and water (the consistency should be bit thin as the vodis will absorb and make it thick) and boil for 4-5 minutes,lower the flame and add the deep fried fritters  boil for few more minutes and switch off the gas.
Prepare the seasoning of mustard and curry leaves using coconut oil preferably and pour over the ambat.
Close the lid so that the curry absorbs the flavours of the vodis and the seasoning.              

  Enjoy this traditional curry with rice .
  1. I always get my yearly stock of these vodis from my amma or my relatives who prepare it every year.
  2. These are readily available at all the condiment stores in and around Udupi- Mangalore or at the Udupi/Mangalore stores in other cities and called as udida vodis.
  3. I have used both small and big vodis in this recipe..the big vodis are broken into two and then added to the gravy.
  4. For the vodi recipe check my friend’s post which I have mentioned above.                    

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