“Cabbage ani Piyava Ambado- Karbeva Chutney ghalnu (Cabbage and Onion Vadas/ Fries prepared with Curry Leaves Chutney Powder” … making do with available resources has becomes my topmost priority now (ek asleri ek nabbha kasale korche ?? jheeba sangile aaikana), yet the tongue still craves for taste … prepared these traditional Konkani Saraswat ambados but giving a twist by adding on karbeva chutney while grinding for the masala for that added on flavor … Yummilicious ….
** Cabbage and Piyava (Onion) ambado is a very old traditional amchi / konkani saraswat dish that is prepared almost in every Amchies home. The method calls for addition of ground masala with coconut and spices along with coarsely ground rice and tuvar dal. I have already posted the recipe to which I will share the link at the bottom of this recipe, also will share a common link to similar recipes wherein I have prepared a variety of them with different ingredients, instants etc. A most sought after side dish served during lunch/ dinner along with other dishes and in my home we enjoy savoring this with dalitoy rice or with any curry dishes and rice. You can also serve these as snacks with chutney or ketchup too, though in normal Konkani Saraswat homes it is not done so and is always served for lunch as side dish along with other dishes.
** I have explained quite in detail in the original recipe, so will not repeat the same, you may just check over the same via link share below. However, I have to mention here for the 100 th time that as we are under lock down here in Mumbai and the temperament of people is gone for a toss and they really are behaving recklessly. At times it has even become dangerous to venture out. In my vicinity no shops or veggies are available locally and I have not bothered to venture outside the borders to buy them as I believe in abiding by rules and not raise unnecessary panics to all. Though things are available in supermarket reaching there and then going through the whole process of buying with lots of caution and transporting the same home is a major headache and I am avoiding the same.
** Moreover my problem does not solve in buying them but goes another step further of storing them as I have mentioned my fridge too has given away. I have some veggies and dried pulses along with coconut which is enough for me at least for another month. So, I have decided to cross the issues for solution when I really need them and not before that. At the same time I trying to cut down and resort to other methods of cooking so that I can pull on for more days without having issues. The whole red chillies and powder are both not much in stock so I want to avoid over consumption of them. So today while preparing these ambados/ tikki/ fritters decided to forgo the masala ingredients we generally add and added on homemade curry leaves chutney powder while grinding which I have in stock as luckily I always prepare and keep them ready at home.
** I must mention here that lock down and this crisis is really teaching us a lot. Though the mind is somewhere unhappy and filled with fear, you have to be brave and fight it with positive attitude and for that good consumption of homemade healthy food is necessary. Had I not thought of using the chutney powder which luckily, I have in bulk along with some other powders which I will next try out with, I would have unnecessarily used out the chilly powder stock and would have fallen in trouble as things are bad for at least another few weeks. So to all out there, don’t panic, think, I have written this not to publish my plight or difficulties, but to help out those who read my blog regularly that nothing comes easy in life, you have to fight out and for that keep your mind in right frame and when you do that you will definitely find some solutions.
** Here is the method in which I prepared these “Cabbage ani Piyava Ambado- Karbeva Chutney ghalnu (Cabbage and Onion Vadas/ Fries prepared with Curry Leaves Chutney Powder” …. My own recipe and in my own Style … Do try them out, you can use any spice powder that is available in your home ….
** Ingredients :
Raw Rice : 1 heaped cup (I used thick surti kollam)
Coconut/ Soyi/ Nariyal : ½ cup finely grated.
Tamarind : a small marble sized ball.
Besan/ Bengal Gram Flour : ½ cup
Cabbage : Two cups finely chopped.
Onion : One large sized / 1 heaped cup finely chopped.
Curry Leaves Chutney powder* : 4 tblsp
Salt/ Namak/ Meeta : to taste
** Plenty of oil for deep frying : any edible oil you always use.
** I have used “Ginger-Garlic-Curry Leaves Spiced Chutney Powder (Pitti)"*, which I prepared at home here. I have shared the recipe link at the bottom of this recipe, along with a common link to others too, you can use them or any you have prepared and have at home.
** Wash and soak rice in plenty of water for 2 hrs. Drain off the water, wash well; and put it in a colander for about 20 minutes for all the excess water do get drained off. It is very important to remove all excess water lest the batter turns too smooth on grinding.
** Add coconut, tamarind into a mixer grinder and grind to a paste. Now add curry leaves chutney powder and grind for another minute. Finally add drained rice to it and further grind till well ground. See to it that you use minimum water while doing so.
** Remove the ground mixture into a wide bowl. Add in the besan, salt to taste and mix well. Now add in finely chopped cabbage and onion and further mix well sprinkling water if necessary till you get a binding mixture consistency.
** The mixture should come to a smooth and binding consistency when rolled in palm. You should be able to prepare small ambados/ tikki/ vadas out of them without them breaking or cracking up. Check out taking a handful in hand and then proceed.
** If absolutely necessary just sprinkle some water and bind the mixture. Also be careful with addition of salt as the chutney powder too has salt content in it, so check out before addition. Cover and leave it aside covered for 10 minutes.
** Take in a large tablespoon of the mixture in palms, roll it into a ambados/ round balls/ tikki/ vadas and then gently press it to flatten it out a bit. Place this on a plate and prepare similar few ambado and keep them ready on the plate ready to be fried.
** Heat plenty of oil for deep-frying in thick bottomed kadai/ pan, and when the oil reaches smoking point, lower the heat to minimum and wait for 4-5 minutes. Add the prepared and kept ambado one by one into the hot oil and fry them till evenly browned.
** Do not overcrowd the kadai as there should be enough space for the ambado/ tikki/ vadas to get evenly fried. Also when you have added in the ambados allow them to cook on medium heat till they are cooked before you try to stir them and flip them over with spatula.
** If you disturb the ambado in a hurry to flip or turn over before they are done, they may loosen and break up in the oil making a mess of it. Remember to maintain the heat to medium while frying and to fry evenly until crispy on all sides It takes about 8-10 minutes.
** Once the ambados are evenly fried crisp, remove them with the help of a slotted spatula, draining off excess oil. Put it on an absorbent paper for the excess oil to drain off completely. Prepare the remaining mixture in similar way in batches to make the ambados.
** “Cabbage ani Piyava Ambado- Karbeva Chutney ghalnu (Cabbage and Onion Vadas/ Fries prepared with Curry Leaves Chutney Powder” is done and ready to be served. Always serve them hot as a side dish with other dishes or as a starter too.
** Cabbage-Onion Ambado is usually served for lunch/ dinner along with other dishes in Konkani Saraswat homes. Goes very well with Dalitoy and Rice or even served as a snack with some chutney or ketchup. Do try this out and enjoy with your family and friends.
** Note : If you find it a difficult to bind the mixture, you can keep the mixture in fridge for 15-25 minutes and then try out the same. This step helps the mixture to dry out a bit and easier in binding. With practice you will learn to gently roll it between palms and add it to the hot oil, without the assistance. If you still find the mixture a little bit softer than you can add in a tablespoon of gram flour/ besan and mix the mixture, though as per the above measurements if done with care you should not need it. You can also add rice flour instead of besan.
** Sharing below the link to “Ginger-Garlic-Curry Leaves Spiced Chutney Powder (Pitti)" recipe, which I used in this recipe and a common link to all “Chutney Powders” in the Blog …
** Special Note : There are many more Ambado/ chettambado/ tikki/ vadas in my blog which I have shared before. Some of them have step by step procedure and show the picture of the consistency of the mixture. If you are a novice and still not sure of the correct texture need for the ambado, please go through the same. I have not repeated them again here, as I have posted them many times before. Do go through them for more choices, mix and matches etc.
** I am sharing a two link's below for the same, but you can choose the search option for other fritters or use the label option too.
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