Rhomesecret Recipe : Gojju Ambode (mangalore Style Bonda In Gravy)

Prepared at Renaissance Mumbai During Season 4
A traditional Mangalorean dish handed down for generations, served regulaly during festivals such as weddings and poojas as part of the main course. I have often served this as an appetizer, and my guests have loved it.

photo of rhomesecret recipe : gojju ambode (mangalore style bonda in gravy)
photo of rhomesecret recipe : gojju ambode (mangalore style bonda in gravy)
photo of rhomesecret recipe : gojju ambode (mangalore style bonda in gravy)
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Sowmya Kukillaya's Secret Indian Recipe !

Preparation Time: 
1 Hr 15 mins
Cooking Time: 
30 Mins


For Ambode/Bonda :
1 cup uradh dal –soaked for 45 minutes to one hour
1small piece Ginger –chopped
Green chillies –chopped
Grated coconut-handful
Coriander leaf /curry leaf chopped
Refined oil for frying
For paste:
Coconut grated -1/2 coconut
Red chillies 4 to 5
Hing 2 pinches
Curry leaf
For Gojju/gravy
1 lemon size Tamarind into a pulp
Salt to taste
Jaggery to taste
1 teaspoon haldi (turmeric
1 or 2 Green chillies
For seasoning:
Rai (mustard seeds)
Jeera (cumin seeds)
Uradh dal
Round red chilli
1 tablespoon oil (refined/coconut oil)
FOR Bonda: Grind the uradh dal into a paste. (do not add too much water while grinding). Add ginger, green chilli, chopped curry leaf to the batter and add salt to taste. Beat it well with hand.
Make small balls and deep fry it in oil until brown. Keep aside
Grind all the ingredients for the paste, except curry leaf, in a blender. Once the ingredients are grounded, add the curry leaf and grind again.
Keep aside the grounded paste. Take a kadai/wok and add oil to it.
Add the Seasoning Ingredients. Once they sputter, add the curry leaf. To the seasoning, add the Tamarind pulp, jaggery, rock salt & Haldi. Cook well
As it starts bubbling, add the grounded paste, and cook well. 15 minutes before serving, add the Bonda to the gravy. Let the gravy boil then garnish it with coriander leaves and serve.
Foot Notes: Pre-prep & special Instructions Ensure the urad dhal is soaked for at least 45 minutes.
Please ensure the batter for the bhonda is not too watery.