This is one of the most popular sun dried items among Konkanis (after papad ). All these days, I had thought it is specific to Konkani(and Kannada) cuisine, but then I saw Mythili’s ash gourd fritters . After that I saw these fritters in many different places and it looks like everyone has their own version of these fritters.
When we were growing up, aayi used to make this every year. I used to help her spread these sometimes. It always looked like a time consuming and difficult task to me. Since we have a big front-yard, we used to make these in a bulk. Once prepared, these remain good for around a year.
These vadis/odis are either deep fried and eaten or they can be used in many different dishes. At my home, these are mostly used in different dishes. I will post these dishes soon. My husband is a great fan of these dishes, so I always have a big batch with me. But unfortunately when we came to US last year, I forgot to get it and I can’t say how much I missed it. So aayi sent a big batch with my brother last month and again when they came, they got one more batch. Then I got the idea of making it here, so now, I have all the stock that can last for one year (may be).
Ingredients: 1 cup urad dal 1 cup grated ash gourd( kuvaLe ) 2 tea spn chili powder 1/2 tea spn asafoetida powder Salt
Method: Soak urad dal in water overnight. Grate the ash gourd and put it in colander to remove any water from it (reserve this water, it is used later for grinding). Grind the dal with reserved water to a very smooth paste(preferably, don’t use any other water). Now add asafoetida, chili powder and grind again. The mixture should not be too watery. Take out the paste and add the ash gourd pieces(if these have too much water in them, the paste becomes watery. So make sure to squeeze off any water from them). Mix salt. After salt is added, spread them immediately under the sun. If these are kept for long, the mix becomes watery.
In a cup of water, add about 1/2 tea spn oil. Spread a plastic paper under sun. Now spread a handful of oiled water on the paper(this helps in taking out vadis easily).
Now spread the vadis as shown below. Make sure to leave enough space between two, they spread a bit after sometime.
After drying it for 2-3 days, vadis come off the paper easily. If not, remove them and dry again till they become very crispy. Cool them to room temperature and store in air tight container.
When I posted the ash gourd vadi recipe yesterday, I had mentioned that it can be used in many different dishes. As few of you have already put these vadis to dry, I thought of posting this recipe which can be made with these delicious pieces. I made this after a long time and I simply loved the taste.
Traditionally red amaranth leaves( tamdi bhajji ) or malabar spinach( vali bhajji ) or spinach can be used for this dish. Actually the malabar spinach or normal spinach gravy( bhajji ambat ) is made with either onion or garlic seasoning. But during those fasting days when people don’t eat onion/garlic or those who never eat these two, make the gravy with these vadi seasoning. I must say, these vadis take this simple gravy to a whole new level. The gravy gets its amazing aroma which is to die for.
Ingredients: 1/2 cup toor dal 1/2 cup frozen/fresh coconut 4 red chilies 1/4 tea spn tamarind extract or 1-2 pieces of tamarind 8-10 ash gourd vadis 3/4 cup chopped red amaranth leaves( tamdi bhajji ) or malabar spinach( vali bhajji ) or spinach 1/2 tea spn mustard seeds Oil A pinch turmeric Salt
Method: Cook dal , greens with turmeric in pressure cooker. Grind coconut, chilies and tamarind to a smooth paste. Heat a little oil and add mustard seeds. When they start popping, add the vadis and fry till they turn brownish.
Pour in the coconut paste, cooked dal -greens and salt. Cook for 5-6mins till done. Serve hot with rice.
Serves : 2-3 Preparation time : 20mins
