konkanirecipe Lunch seasonal Side Dish traditional recipe traditionalrecipe

Ambade(hog plum) Gojju

Ambade(hog plum) gojju

Ambado/hog plum/amate kaayi is mostly foraged seasonal souring agent which is widely used in ghashi, sukke, gajbaje, bharshi upkari etc. Tender hog plums are called ambadi and used in making pickles. The raw hog plums are brined and used in curries and gojju just like brined mango.

So if you find them in plenty next time after using in the curries do not waste them. Clean them well. Dry and then cook in water till the outer skin becomes soft. Cool them completely and then preserve in salt water for future use.

We had brined some ambado which were plucked and then prepare this gojju which hardly takes 10min. It makes a delicious side dish and a perfect combo for pej/ganji. Below is the simple procedure if you have brined hog plums.

Ingredients required:

  1. Brined hog plums – 4
  2. Green chilly – 4-5
  3. Grated coconut – about 5 spoon
  4. Garlic cloves -7-8
  5. Salt to taste

Method of preparation:

  • Remove the skin of the garlic cloves
  • In a mixie take green chilly, grated coconut , garlic cloves and salt
  • Grind it to coarse paste with little water
  • Gently wash the hog plums
  • Transfer the ground paste to a bowl, squeeze the hog plums in this till it’s flesh is well mixed with the paste.
  • You can keep the seed or discard it.
chattambade konkanirecipe Snacks streetfood



Today there was a discussion about chattambade from a gaadi near my office at home. It used to stay fresh and crispy for hours. Then suddenly we decided to prepare it and quickly chattambade happened with no preparation and it tasted best.

There have been failed attempts of this snack when we either added more water while grinding or Ground it more. So have to be careful while grinding chana dal and rest of the steps are simple.

Ingredients required-

  1. Chana dal – 1 cup
  2. Coconut pieces – 4-5tsp(preferably copra)
  3. Curry leaves – 4-5 strands
  4. Ginger- small piece
  5. Green chilly- 5-6
  6. Salt to taste
  7. Oil – for deep frying

Method of preparation-

  • Soak the chana dal for about 3-4 hrs.
  • Meanwhile prepare tiny pieces of Coconut, curry leaves and ginger
  • Drain the water from chana dal and keep it aside for sometime to remove excess water
  • Coarsely grind it. Better to grind in batches. Even if 1 batch is ground to smooth make sure some batches are Coarsely ground so that chana dal pieces are retained.
  • Now add salt and pieces prepared and mix well. Mixture should be dry.
  • Now make small vadas , preferably thin so that it gets fried well.
  • Heat the oil and deep fry the chattambade on medium flame till it turns crisp. It may take 5-10min.
  • Serve it with coconut chutney. It can be stored for a day or two.
Chattambade before frying
konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.

konkanirecipe phodi Side Dish Snacks streetfood

Kananga Phodi / Sweet Potato Pakodas

Kananga phodi / sweet potato fritters

Easy and tasty tea time snack which is also a famous one during the car festivals(teru). Though it is easy to prepare, taking bites of phodis with lots of gupshup and laughter is the key to make it more tastier 😁

Ingredients required –

  1. Gram flour (besan/ chane peet) – 1 cup
  2. Salt to taste
  3. Chilly powder – 1tsp ( can add more if you like spicy)
  4. Hing – a pinch
  5. Carom seeds – 1/2 tsp
  6. Water – for the batter
  7. Sweet potato

Method of preparation-

  • Clean the sweet potatoes and prepare thin slice of it( no need to remove skin)
  • Prepare a batter by mixing gram flour , salt, chilly powder, carom seeds and hing. Add water and let the batter be thick
  • Keep oil in a heavy bottom pan for deep frying
  • Once the oil is hot dip the slices in the batter and fry till golden

Note – you can add half tsp baking soda to the gram flour batter to make the phodis more fluffy and it is completely optional.

Snacks streetfood

Ghee Roast Batatambade

Ghee Roast Batatambade

Potato is something which goes well with most of the masalas and tastes amazing. So this time I tried to pair it with Ideal Ghee Roast Masala to create Ghee Roast Batatambade. This combination of 2 of Mangalores famous food items – Batatambade and Ghee roast tastes really good. It tastes even better when it’s wrapped in a news paper and banana leaf just like how it is served in our iconic carts in Mangalore.

Below are the ingredients required for the preparation –
1. Oil – 3tsp
2. Mustard – 1/2tsp
3. Curry leaves – 3-4 strands
4. Urad dal – 2tsp
5. Ideal ghee roast paste – about 3 spoon
6. Potatoes – about 5 medium sized
7. Coriander leaves
8. Salt

9. Gram flour – about 1cup
10. Water – about 1/2 cup
11. Salt to taste
12. Hing powder – 1/2 tsp
13. baking soda – 1/4tsp

Ghee roast Batatambade

Method of preparation –
1. First clean and pressure cook potatoes for 4 whistle
2. Once pressure is released peel and mash them
3. Take a pan, add oil, mustard,  urad dal and curry leaves. Once mustard splutters add ghee roast paste.
4. Fry it for a while till it melts completely
5. Switch off the gas and add the potatoes,  coriander leaves and add salt to taste.
6. Mix well and prepare small balls
7. Prepare a batter using gram flour (besan), water, salt , baking soda and hing. Let the batter be thick.
8. Keep the oil for deep frying. Once it is hot enough dip the potatoe balls in the batter and put it in oil
9. Fry them well.
10. Serve them hot with pieces of onion.

Do have a look at the short video on preparation-