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
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.
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.