BM # 29    Week 1   Day 1
We start with another edition of Blogging Marathon , for the first week I have choosen to cook Sindhi Cuisine, from Sindh. Sindh is now in Pakistan, and Sindhi’s do not have any state as such…they are distributed all over.When I picked this theme , I had to confirm with Valli, if I could cook from Sindh!!Since long I have been wanting to concentrate on Sindhi dishes, but somehow have’nt been able to do so.This week I shall be cooking lunch menus .

Vadi’s are dried lentil dumplings.Made from Udad daal, heavyily spiced, these are sun dried.The vadis were normally made at home, but we do get some very good ones in the market.Sindhi’s normally use the Punjabi vadi .The udad daal one, while the moong daal vadis are a favorite among Rajasthan’is.The Amritsari vadi is available in three varieties, normal, medium and spicy.The spicy ones are terribly spicy , but absolutely stunning.Normally we get the normal along with spicy.Mix the two and use..These vadis are now available all over the globe.

3-4 onions, finely chopped
1 tsp ginger paste
1 tsp garlic paste
6 tomatoes, puréed
2 potatoes, peeled and cut into big cubes
2 amritsari Vadi
1 tsp coriander pwd
1/4 tsp turmeric powder
Chilly powder (optional)
1/4 tsp garam masala
Salt to taste
Heat oil.
Add the chopped onions and cook till pink.
Add the Vadi, sauté , add turmeric and  1/2 cup water.
Pressure cook this for 1 whistle and leave it on slow fire for about 10 minutes.
Let the pressure drop, open the pressure cooker, check if the Vadi has cooked.
If the Vadi has not cooked , check the water and then pressure cook, till the Vadi is done.
Once the Vadi is cooked, place the pressure cooker on high flame and let all the moisture dry up.add potatoes , tomato purée and all the spices.
If the Vadi is spicy, do not add the chilly else this may become very spicy.
Sauté the purée till the tomatoes have cooked and the oil comes up.
Add water,( about 2 glasses).
Pressure cook for 1 whistle.
After the pressure drops open the cooker.
Check the potatoes.
Sprinkle garam masala.

 Amritsari Vadi

The vadi’s are normally lightly crushed before using.They have a wonderful flavor and the tiny pieces make the gravy thick.One can add some peas too at stage two when potatoes are added. The combination of vadi is with rice and is normally served for lunch, preferably in winters.
If this curry is kept for long, it tends to thicken , so while serving check the consistency of the gravy, add boiled water with spices , if you need to dilute the gravy.

Vadiyu Patata / Dried Lentil Dumplings Curry

23 thoughts on “Vadiyu Patata / Dried Lentil Dumplings Curry”

  1. Nice combo.. From the description of the recipe, it looks more like the urundai kuzhambu we make in tamil nadu.. well the dhal and its preparation does differ.. Pic is simple yet delicious!

  2. I should have picked up Vadis when we visited, completely forgot abt them..that reminds me that I must atleast check out our stores..we should be having these…the dish looks very nice Vaishali..will be looking forward to read your posts..

  3. This sounds delicious. Btw, I tried your mango relish and we loved it. I am going to look for these in the store here… there a particular brand I should look for?

  4. Thanks Jayashree for trying the relish..and these vadis you should be able to get in Khar at mithu pasari..and in case you dont let me know, I can courier them..absolutely no issues:))

  5. Wo wsuch a beautiful dish. I want to try them. I hope I can get the vadis here. We get moong vadis will they taste the same? do I follow the same procedure? The moong once we get here are tiny.

  6. You are making me drool feel like having that rice and curry. In Andhra we too make curries with urad dal vadi,s but only difference is we use tamarind not garam masala and ginger garlic. will sure give a try this Sindhi delicacy. I got some vadis from Amritsar will give a try with them. but this curry looks so yummmmmmmmm.

  7. It is interesting to note the regional variations. We too prepare spicy urad dal vadis in Andhra but they are made like thin chips. We use them in dal and curry preparations but are mostly eaten with rice after frying. My mouth is watering by just mentioning the name. 🙂

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