“Jeevi Tori- Piyava Ambado (Fresh Pigeon Peas- Onion Vada)” … crisp fried delicious fritters are always a delight to relish be it served during meals or as a snack … there are plenty of recipes you can try out with fresh pigeon peas that are in season now … sharing this delicious ambado which you should prepare and relish if you have not yet tried it … tastes scrumptious … Yummilicious …
** These days I am simply spoiled for choice in preparation of dishes by wanting to try out all recipes that I either come across in net or relish at friends space or when I browse through my old diaries. As I mentioned there are so many recipes that can be prepared with fresh pigeon peas that I am not able to do justice when they are in season and some always remain without being done. There are plenty of winter veggies and somehow despite wanting to try most of them some recipe takes almost 2-3 years on waiting list.
** Well, let me cut short on my writings and move on straight to this simple to prepare yet delicious to savour ambado (vada/ bajia/ fritters). If you have fresh pigeon pea peeled and ready to use then it’s a breeze work. I often buy them in bulk, peel them and store in thick polythene packs which stays good for about 8 days at a stretch. Prepared ambado after a long time and they were scrumptious, relished a few during meals and a few as a snack with coriander chuntye- ketchup, comb and it was fantastic.
** Here is my simple recipe for “Jeevi Tori- Piyava Ambado (Fresh Pigeon Peas- Onion Vada)” … my style, try it, its awesome …
** Ingredients :
Jeevi Tori/ Fresh Pigeon Peas/ Harsiru Togarikaayi/ Hirvya Tur : 1 cup
Coconut/ Nariyal/ Soyi : 2-3 tblsp
Ginger/ Alle’/ Adrak : ½ inch piece
Garlic/ Losun/ Lehsun : 3-4 large sized cloves
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6
Curry Leaves/ Kadipatta/ Karbveu : 20-25
Tamarind/ Chinchama/ Imly : a small pinch
Dhania/ Coriander/ Kothimbi Powder : 1 tblsp
Jeera/ Cumin Powder: 1 tsp
Besan/ Chane Peeta/ Bengal Gram Flour : ½ cup
Tandla Pitti/ Rice Flour : ¼ cup
Jeera/ Cumin Seeds : 1 tsp
Onion/ Piyavu/ Kanda : 2 medium sized
Salt/ Namak/ Meeta : to taste
** Oil for deep frying the Ambado/ Vada/ Fritters.
** I have used fresh one cup shelled fresh green pigeon peas/ jeevi tori that are available in plenty during winter. You will get about 15-17 mediums sized ambados/ fritters with this mixture.
** Peel off the outer skin of onion and finely chop them. Finely cut about 15-18 curry leaves leaving aside the remaining to be added while grinding and add them to the chopped onion pieces. Keep this ready aside.
** Wash, drain well to remove all water traces of fresh pigeon peas and add them into a mixer grinder along with coconut, ginger, garlic, green chilly, tamarind, 7-8 curry leaves, dhania powder, jeera powder and grind to a semi coarse paste WITHOUT adding water. Just mix it in between a few time for equal grinding the ingredients.
** Note : You should not add in any water while grinding the above ingredients as there is enough water in the peas, garlic ginger that will release on grinding which is sufficient for the same. However, remember to keep mixing in between while grinding to get even consistency and perfectly ground grainy textured paste.
** Add the ground paste into a wide bowl along with the chopped onion- curry leaves, salt to taste, jeera, besan, rice flour and mix all together into a soft binding consistency WITHOUT adding water. Cover and keep it aside for 15-20 minutes for the ingedients to rest well. If the mixture too soft in consistency you may add some rice flour. In all when you take some of the mixture in hand, you should be able to prepare ambado/ vad without them cracking/ breaking up, neither should it be too soft/ sticky.
** Note : DO NOT ADD WATER while binding the mixture or else the mixture will be too soft and may absorb oil on deep frying. The mixture should be thick and come to a smooth- binding consistency when rolled in palm. You should be able to prepare small ambados/ vadas/ fritters out of them without them breaking open or cracking up. After the mixture has rested and if you find it too dry, then just sprinkle some water and bind the mixture and mix well to bring to softer texture. (Check pic. Included)
** Heat plenty of oil for deep-frying in thick bottomed Iron kadai or any other you usually use for deep frying. When the oil reaches smoking point, lower the heat to minimum and wait for 4-5 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. Add these one by one into the hot oil and fry them until they are evenly browned.
** Note : Do not overcrowd the kadai as there should be enough space for the ambado/ vada to get evenly fried. In addition, when you have added in the ambados allow them to cook on medium to low 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.
** Note : Remember to maintain the heat low to medium while frying and to fry evenly until crispy on all sides It takes about 8-10 minutes. If you find that the oil is getting cooled slightly lesser in heat level and the ambados are soaking in oil, raise the heat level for a few minutes, to bring the oil to the consistent heat level.
** Note : If you find it a difficult to bind mixture, you can keep it 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 soft then you can add in a tablespoon of either gram flour (besan) or rice flour and mix the mixture, though as per above measurements if done with care you will not need it.
** 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 ambado/ vadas. You can put the mixture in an airtight box and store in the fridge to fry them hot for later use too, they remain good for about 24 hours, however avoid doing so.
** “Jeevi Tori- Piyava Ambado (Fresh Pigeon Peas- Onion Vada)” is done and ready to be served. Always serve them fresh and hot immediately as a side dish with other dishes or as a starter during meals. You can also serve them as a evening snack with coriander coconut chutney and tomato ketchup, either way it taste fantastic. Usually in GSB Konkani Saraswat homes these type of ambado/ vada/ fritters are served during meals along with other dishes. I served them during lunch and the next day for breakfast with chutney- ketchup combo and we loved it both ways. It’s the season of fresh pigeon peas, so do try these delicious ambado/ vadas/ fritters and enjoy with your family and friends, I assure you both children and elders will love them and demand for more.
** 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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