An excellent snack – Kothimbir is the Marathi word for Green Coriander, which is the main ingredient in this recipe. Kothimbir Wada are basically coriander fritters. In this recipe, the chickpea flour batter with coriander leaves is first steamed and then cut into rings to be fried till crisp.
Use really fresh coriander for best results, and serve with chai or coffee. They can also be served as a side dish with a meal.
Vada are traditional Indian dishes. They are commonly prepared at home and as typical street food, being popular tiffin snacks. Wada are generally crisp on the outside and soft inside.
Are you looking for snacks? Try Spicy Dried Okra, Cumin and Pepper Wedges, Falafel and Tawa Peas.
Try other Vadai – Maddur Vadai and Tattai Vadai, and Falafel.
Do you need some Chai to go with the Kothimbir Wada? Try Illaichi Chai, Peppery Chai, and Gentle Chai.
You might like to browse all of our Snacks, and all of our Indian Recipes. Try our Chai recipes here, or our general Tea recipes here. You might also enjoy Wada recipes, or explore all of our Mid Spring dishes.
Continue reading “Kothimbir Wada | Coriander Vada | Coriander Fritters”
An excellent curry from the Punjab region.
There are many types of wadi/vadai from all over India — this dish takes large Punjabi ones made of sundried lentils and spices (urad dal, mung dal, black pepper, cumin, chillies etc.)
The wadis add flavour, but they also add a wonderful texture to dishes, and being so dry they soak up the wettest of gravies making the dish perfectly composed with a thickness that is delectable. You can get them at your Indian Grocer, but you might like to call first and ask if they stock them. Ask for the large Punjabi Wadi. Or you can make your own!
Similar recipes include Aloo Wadiyan, Punjabi Wadi (Badi) and Vegetables, and Eggplant in Tamarind Leaf Paste. You might also like to try our Punjabi Dal Makhani recipes.
Browse our Subzi recipes, all of our Potato recipes, all Eggplant recipes, and all of our Indian recipes. Find inspiration in our easy Late Autumn dishes.
Continue reading “Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi”
A delicious kuzhambu with gram flour dumplings / vadai
Some time ago I had a revelation about Indian food. It is this – European food, and those cuisines that derived from Europe, focus on the vegetables (or meat if you are non veg) as the basis of a dish, and on how to incorporate flavours into the base through the use of herbs, some few spices, browning of ingredients, stocks, sauces etc.
However Indian food is the other way around – the basis of a dish is the spice mix, and the vegetables are the carrier of the spices and add texture. Flavours are deepened through the roasting of spices, the use of oil to enhance and prolong the spice flavours, even spices to thicken liquid components of a dish. When you begin to think this way about Indian food your cooking style will change and many flavours will open up for you.
This dish from Cook and See Part 1 by Meenakshi Ammal typifies this, with 4 different spice combinations added to the dish to create a layered flavour profile. The “sauce” or “gravy” for this dish is just water, tamarind and spices. The texture is created through little balls of besan/gram flour, deep fried into vadai which are dumpling-like.
Continue reading “Masala Kuzhambu with Gram Flour Vadai | S. Meenakshi Ammal”
Wonderful dumplings in spicy gravy
Meenakshi Ammal, my favourite Indian cookbook author, in her chapter on Vatral Kuzhambu, includes wonderful gram flour “dumplings”, like this recipe for Kuzhambu: Masala Kuzhambu with Gram Flour Vadai.
By contrast this recipe, Paruppu Urundai Kuzhambu, uses dal dumplings, or pulse balls made with toor dal. These give the kuzhambu a sambar like feel. The balls are made from soaked and ground toor dal which is then sauteed to par-cook and remove additional moisture before being poached in the Kuzhambu spicy broth.
The balls can be used in a Vatral Kuzhambu base, a rasam base or a moru kuzhambu base.
Other Vadai include Vadai with Yoghurt, and Beetroot Vadai.
You might like to try other Kuzhambu recipes, and our Sambar recipes too. All of our Indian recipes are here, and our Indian Essentials are here. Find inspiration in our Early Spring recipes.
Continue reading “Lentil Balls in a Spicy Gravy | Paruppu Urundai Kuzhambu | South Indian”
With the pile of Mung Wadi sitting on my kitchen counter, tonight was the night to transform them into a wonderful, but simple curry.
As our late spring weather continues to be cold, and I feel doubts about the heat of Summer that I longingly anticipate, we still look for warming dishes in the evenings. With the pile of Mung Wadi sitting on my kitchen counter, tonight was the night to transform them into a wonderful, but simple curry.
You might like to browse our extensive Indian Recipe Collection, and also read how to make Mung Wadi. We have a few wadi recipes. Or browse all of our Indian recipes here. You might get inspiration from our Spring time recipes here.
Also, don’t confuse wadi with vada. Vada (which, confusingly, can sometimes be called wadi) are South Indian, savory, deep fried fritters, generally made of ground lentils. They are super soft and squishy. Wadi can be found all over India, but vary from place to place. They are hard, sun-dried ground lentil mixtures, and some are made from seeds and vegetables (these latter ones are usually called vathral rather than wadi).
Continue reading “Masala Mung Wadi | Golden Lentil Drops in a Tomato Garlic Sauce”
Indian cuisine has a wealth of sun dried ingredients.
Mmmm, mangodi. I have a fascination at the moment with all things dried in Indian cuisine. Traditionally, the drying is done in the sunshine, but we often don’t have that luxury. However, with a dehydrator we can make dried wadi, vadagam, and other goodies.
Mung Wadi are a type of wadi and are special dried lentil dumplings usually made with mung dal, but other dals (yellow, red, split green or urad dal) can be used. They can be made quite plain (allowing more versatility in the spicing of their final dish) or spices can be added before drying. Like any canvas, they can take quite a range of spices and even some herbs.
On their own, these wadi are not edible, but deep fried, sauteed in a little oil or dry roasted they can be used on their own as a snack; in curries, adding spices and texture; in stirfries, soups and sambars; and in rice dishes etc. Cooked in a sauce, these dry brittle nuggets soak up the flavor and the sauce and becomes spongy and tender. Even crushed, they can be added to salads, sprinkled over the tops of soups or over steamed or BBQ’s vegetables.
You might also like to try Tomato, Eggplant and Potato Subzi with Wadi (Aloo Baingan Wadi Ki Subzi), or Masala Mung Wadi – in a Tomato-Garlic Sauce.. Or browse all of our Indian recipes here. You might get inspiration from our Spring time recipes here.
Continue reading “Mung Wadi | Mung Vadi | Mangodi | Mung Dal Badis | Dried Mung Dal Nuggets”
Vada is a common term for many different types of savoury fritter-type snacks from South India. It seems that Vada was popular among ancient Tamils in South India during 100 BCE-300 CE, so they have a long history.
Vada can vary in shape and size, but are usually either doughnut- or disc-shaped between 5 and 8 cm across. They are made from urad gram or chickpeas.
This Vada recipe comes from the Tamil cuisine of Jaffna in Sri Lanka. It is made with steamed wheat flour. You can buy this from your Indian Grocery, but you can also make your own.
Try other Vadai – Broad Bean and Mint Vadai, Maddur Vadai, Falafel, and Coriander Vada.
You might also like to try Dhal Puttu, Kolache Poha, Mochai Kottai.
Browse all of the Indian Snacks and all of our Indian recipes. Our Indian Essentials are here. Or be inspired by our Early Summer recipes.
Continue reading “Paruthithurai Vadai | Thattai Vadai | Crunchy Crackers | A Snack from Jaffna, Sri Lanka”