Tag Archives: Wadi

Eggplant with Sun Dried Moong Wadi

12 Feb

brinjal_wadi
Vanakaya Vadiyalu Kura.

Oil is tempered with typical South Indian spices. Eggplant is chopped into chunks and added to the tempered oil. It is then cooked along with spices and deep fried sun dried moong wadi are added to the curry for crunch and texture. Serve eggplant with sun dried moong wadi over plain steamed rice or with roti or chapati.
Makes: around 3 Servings of Eggplant with Sun Dried Moong Wadi.

Ingredients:

Baby Eggplant 5
Garlic 1 Clove
Dried Moong Wadi 1/4 Cup
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Remove stems, wash and chop the eggplant into big chunks.
Soak the eggplant in water mixed with turmeric powder to avoid oxidation.
Peel and mash the garlic clove.

Heat oil in a pan, add sun dried moong wadi and deep fry them on low flame till they turn golden brown and crisp.
Remove the deep fried moong wadi onto absorbent paper.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic, chopped eggplant and salt.
Stir for few seconds, add red chile powder and quarter cup of water.
Cook covered on low flame till eggplant is soft.
Stir in deep fried sun dried moong wadi and cook covered for a minute but not to turn them soft.
Serve eggplant with sun dried moong wadi over plain steamed rice or with roti or chapati.
Notes: Make sure to cook the eggplant well.

Suggestions: If eggplant tends to stick to bottom of the pan, stir occasionally and add a splash of water if required.
Variations: You can also add a pinch of garam masala along with moong wadi to make the curry hot.
Other Names: Eggplant with Sun Dried Moong Wadi, Vanakaya Vadiyalu Kura.

Sun Dried Wadi Upma

26 Jun

vadiyala_upma
Pindi Vadiyala Upma.

Sun dried wadi especially wadi made with rice flour is used to make upma. Sun dried wadi / pindi vadiyalu is crushed into tiny bits and made wet till they turn soft. Then oil is tempered with spices and onion is browned. The soaked wadi is added to the tempered and cooked till done.
Makes: around 3 Servings of Vadiyala Upma.

Ingredients:

Sun Dried Rice Wadi / Pindi Vadiyalu 1 1/2 Cups
Grated Fresh Coconut 1 – 2 tbsps
Green Chiles 2
Onion 1
Turmeric Powder a Pinch

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Crush the sun dried wadi with a pestle into small bits.
Spread the crushed wadi on a plate and sprinkle around quarter cup of water.
Check occasionally to make sure wadi doesn’t dry out and sprinkle more water if required.
The wadi has to be soft without any hard lumps but not mushy.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion.
When onion turns brown around the edges, add green chiles.
Fry briefly and add soaked wadi and turmeric powder.
Cook covered for few seconds till wadi becomes soft.
Uncover and stir fry for a minute or two to evaporate most of the moisture.
Stir in coconut and remove from heat.
Serve sun dried wadi upma as a breakfast or as a snack.
Notes: Make sure the sun dried wadi is soaked well.

Suggestions: If the wadi is not salty, then make sure to season the dish with sufficient salt. But generally they are salty.
Variations: You can also squeeze a lemon during the end of the cooking process. Also add few pinches of sugar for a variation.
Other Names: Sun Dried Wadi Upma, Vadiyala Upma.