Kuvalyacho Vadiyo: Vadiyo is crispy, very tasty dish and alternative of papads for people from konkan region. This crunchy recipe’s key ingredient is Ash gourd/winter melon/wax gourd or what we call as Kuvalo in Konkani. Vadiyo is similar to vadialu from Andhrapradesh. Kuvalo/ Ash gourd is rich in nutrition and have a long shelf life. Right from north to south India Ash gourd is used to make a variety of foods. In Ayurveda is has important because of medicinal property.
It is a local belief that Ash gourd is like human so first while making vadiyo it is not cut with the knife. Locals break it by hitting hard on the ground or any hard surface and then chopped or cut as per need.
To make vadiyo first ash gourd need to be chopped very fine like khima with the knife. Water is squeezed out with the help of cotton cloth and kept overnight.
White urad dal is soaked in water of Ash gourd and kept overnight. Asafoetida is also soaked in water for a night.
Preparation
Next day again squeeze newly formed water from chopped Ash gourd. Grind urad dal as a thick paste.
Mix all other ingredients to make masala with chopped Ash gourd, Urad dal paste, slightly mashed Coriander seeds, Mustard seeds dal, Red chilies powder, Chopped ginger, Chopped green chilie, Salt
And soaked Asafoetida. Everything has to blend well, Paste has to be thick.
Use a clean cloth to sundry Vadiyo. Make small round shape portions and dry it for 3-4 days depends on climate and way it dries. Vadiyo can be preserved and utilized in multiple ways to make different dishes.
What we made with it.
Kismoor : vadiyanchi kismor is similar to salted fish kismoor or kharyachi kismoor. Very simple side dish in Goan food.
Chopped onion, grated coconut, green coriander, and green chilies are mixed with salt and little squeeze of lemon. The mixture is then garnished with crunchy deep-fried Vadiyo to make this kismoor.
Curry : Vadiyanchi curry is a must-try summer curry.
Preparation: for a curry we need grated coconut paste grind with turmeric and chili powder.
for tempering use any edible oil, add mustard seed, curry patta, Asafoetida and vadiyo. After frying it for a little while, add coconut paste in it. mix it well, and let it cook for 5 minutes, this Curry is served with rice. Or chapatti or bhakri.
Other dished made with this thali are
Valachi bhaji/ cowpea beans dish: chop cowpea beans in medium-small size. add oil in the kadhi for tempering. add mustard seeds, chopped onion, green chili, and chopped cowpea beans and water. after boiling 5 minutes add grated coconut, smashed jackfruit seeds and salt.
Sol kadhi/kokam kadhi
peal and open ripe kokam. add little water and mash its skin and also inner pulp to extract dark pinkish color from it. After taking out pulp add more water as per need. add sugar, smashed garlic, Asafoetida, salt, a red chili which is burned on fire flame and green coriander. Mix it well. Kokam kadhi is the best digestive drink in Goan food.
presented by Sheela Parab
Music : @aakash Gandhi : youtube music library
15 сен 2024
