Wadiyan (also spelled Varian and Badiyan) are large balls of dried lentils, peculiar to the cuisine of the Punjab. They are sun dried spicy urad dal balls that serve to spice a dish and also to thicken the gravy. They are very spicy and each bite sends a burst of flavour to your tastebuds. They are also quite meaty in texture, and thus a good option for your non-vegetarian friends.
This dish cooks the wadi and potatoes in a tomato-onion-spiced gravy for a relative quick, definitely easy meal. Wadi go very well with potatoes, but can be cooked with other vegetables too. Today I have used a mixture of potatoes and sweet potatoes, or you can use butternut and potatoes. These mixtures are not really traditional, but work very well in the modern kitchen.
Because the wadi are extra spicy, not a lot of other spice is needed in the dish.
Similar dishes include Punjabi Wadi (Badi) and Vegetables, Aloo Baingan Wadiyan, and Mung Wadi.
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Punjabi Wadi are urad dal-based dried balls of spicy deliciousness. Black pepper, powdered dried red chillies and spices are mixed with a paste of urad dal and then dried in hollow cakes about 5cm diameter. They are often spicy as! To use them, break into pea sized pieces, shallow fry or saute, and add to rice or vegetable dishes, dals and soups for flavour, texture and aroma. Cook until soft.
When using any type of wadi/badi, make sure that you check its spice level before adding addition chillies and chilli-based spice mixes to the dish. Urad Wadi are notoriously spicy, so add the other hot spices with caution. Sometimes 1 Wadi is enough to season a dish for 4 – 6 people.
This recipe is an easy mixed vegetable dish, aromatic and flavoursome. The wadi can be bought in any Indian grocery.
Similar recipes include Aloo Wadiyan, Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi.
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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.
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Continue reading “Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi”