Comments on: Greens-vadi gravy(Bhajji-vadi/odi ambat)

By: Shilpa

Shilpa — Wed, 23 Dec 2009 23:18:00 +0000

I haven’t seen ashgourd vadis in Indian store. We made them at home.

By: divya

divya — Wed, 23 Dec 2009 22:45:22 +0000

Hi shilpa,
do we get ashgourd vadis in Indian store.

Also do you know any recipe using moong vadi.

Thanks
divya

By: Ashwini

Ashwini — Fri, 10 Aug 2007 18:01:18 +0000

Hi Shilpa,

This recipe was a sheer delight. One of my autn is an expert in making Kuvale Odi and whenever we recv a packet of it, I always pester mum for preparing the Ambat!

Request you to post some recipes which are prepared in Konkani communities during Monsoon season (Pavsaadi). My mum recently made Taikiley Tambudi which is a like a cold soup which can be mixed with rice and eaten and is certainly a gourmet's delight.

Thanks,
Ashwini.

Shilpa: Please refer ankre tambli, which is a typical pavsaadi dish. Along with this, pathrode is also made. I will post more as I come across.

By: SeeC

SeeC — Thu, 09 Aug 2007 10:22:36 +0000

I should first make vadis to try this. This is very inviting.

By: Asha

Asha — Wed, 08 Aug 2007 14:42:55 +0000

I made Wadi(North Indian Moong wadis) Ambat too.Sandige Ambat looks yummy.I must try.Thanks Shilpa!:))

By: Purnima

Purnima — Wed, 08 Aug 2007 05:09:48 +0000

Hi Shilpa..this recipe is new to me..had read that vodis r used in randayi..but 1st time seen a recipe …as you rightly mentioned my vodi is drying..and balance kuvale wt vali dentu merged into ambat yest! Though you hv posted pic..can u pls tell how much of oil is need for phanna..just want to know so that vodis wont remain kaccha..or raw.tks in advance!

Shilpa: Purnima, about 2 tea spns of oil is enough. Make sure to fry them on a medium or low heat, so that they get fried evenly. In case, you can’t get them to fry evenly its okay, they anyway get cooked in gravy. But take care they don’t get burnt.

By: Deepa

Deepa — Wed, 08 Aug 2007 04:21:52 +0000

Ya brought back the memories again..my aayi prepares vodi rosu also,you can post it sometimes.

By: Aruna Pai

Aruna Pai — Wed, 08 Aug 2007 03:50:04 +0000

I pur amarnath leaves last weekend, had you posted this last evening, i would have made this for lunch today as we all fast on Tuesdays.Anyway i will make this tommorrow. I do not have kuvale odi, but definately will make with the other huge batch of existing odis.Thanks for sharing, i never knew we could add any greens to this kind of gravy.

By: ramya

ramya — Wed, 08 Aug 2007 01:31:45 +0000

hey i am seriously searching for recipies which uses vadis and u posted one.so no more searching

By: gowri

gowri — Wed, 08 Aug 2007 01:31:28 +0000

Shilpa,
yum go… I love this ambat. You can use red swiss chard for this curry.