11 September, 2015
Vadiye che KismoorComments : 3 Posted in : Accompaniments, Bachelor Recipes, Blogging Marathon, Goan, Indian Cuisine, Kismoor on by : ArchanaPotdar Tags: Accompaniments, Bachelor Recipes, Blogging Marathon, Goan Cuisine, Indian Cuisine, Kismoor, Vadiye che Kismoor
Kismoor is a Goan condiment generally I have eaten it as dry prawn or mackerels kismoor. It’s just yum!
But guys you think the innovative Goan’s don’t have them in veggie food? Think again.
The Goans I have said time and again are extremely pious and follow religion both the Catholics and Hindus.
I cannot say much about the Catholic community except they too maintain Lent where they avoid meats, fast on Fridays and go to church.
But the Hindus maintain certain days in the week where they are totally veg. Okay, they grumble a lot about the veg food, you cannot take out the fish from their lives, but they eat veg food. We have so many varieties, the use of local and seasonal food is something that is very Indian but it’s extremely visible here in Goa.
We have seasonal fruits like #Chibud that is available now in rains. Then we have wild mushrooms called almi, almi tonak, in local parlance. Ambe che Sasav, Sasav, udmethi, ammbada che karam, khatkhate , chana cho ras, suki bhaji, biya bhaji and various kismoors like papad kismoor, karati kismoor, Cauliflower Raw Fry and today check out the Vadiye che Kismoor. Then we have toi, mooga gathi, moolaya chi bhaji, dhavi chi bhaji… there are some that I have never tried my hand at like aakur, some made and not posted like shango pana chi bhaji. Do you get the general picture?
Anyway, let cut straight to the main topic and make Vadiye che Kismoor. The recipe is thanks to Shanta who is an amazing cook.
These Vadiye are made from urid dal. and they make an amazing pairing with #Paneer Rechad.
Vadiye che Kismoor
- Preparation Time: 5 minutes
- Cooking Time: 5 minutes
- Serves: 5 people
- 10 vadiye
- 2 onions, chopped fine
- 1 tbsp coconut, freshly grated
- ¼ Tsp haldi/turmeric
- 1 tsp red chilli powder (adjust as per taste)
- 2-3 green chillies, chopped fine
- 1 tbsp tamarind juice
- 2 tbsp coconut oil
- Dhania/ coriander leaves
- In a kadhai/wok heat the oil.
- Add the vadi and fry till crisp.
- Coarsely crush them. I reserved 2 and crushed the rest.
- Crush all the ingredients except the vadiye together.
- Just before serving mix the vaidye.