Vaddio (Ash Gourd and Split Black Gram Chunks)
Vaddio is an authentic Goan preparation. It is a condiment prepared by combining grated ash gourd with split black gram paste and some spices. This mixture is spread on polythene sheets (spoonful at a time) and dried in the sun for about a week. These chunks are then stored, fried and used in certain no onion no garlic curries like ansa ghota shaak, allu or vaddiacho ross.
Ingredients:
- Ash gourd – 900 gm to 1kg
- Urad dal (split black gram) – 1/4 kg
- Fenugreek seeds (methi) – 1 tsp
- Mustard seeds – 3 tsp
- Coriander seeds – 3 to 4 tbsp
- Cumin seeds – 1.5 tbsp
- Chilly powder – 3 to 5tsp
- Turmeric powder – 1 to2 tsp
- Shankar chhaap hing – 5 gm approx.
- Salt – 1.5 to 2 tbsp
Procedure:
- Grate the ash gourd(discard seeds) at night and keep it in a colander. Place the colander over a vessel. Place a plate over grated ash gourd and keep some weight over it, so juice will get collected in the vessel.
- Wash urad dal and soak it overnight.
- Soak fenugreek seeds, mustard seeds and hing separately in little water.
- In the morning, grind urad dal, fenugreek seeds, hing and half of the mustard seeds. Don’t add water. Little ash gourd juice can be added if necessary.
- Grind corriander seeds and cumin seeds to a fine powder.
- Mix grated ash gourd, ground paste, ground powder, remaining mustard seeds, turmeric powder, chilly powder and salt. Add salt slowly by checking the taste. Take extra caution while adding salt as it may spoil the preparation.
- Take patravali (plates commonly made from jackfruit leaves) or polythene sheets or cellophane paper placed on regular plates and place 1/3 to 1/2 tsp mixture over it at a time.
- Keep these plates in the hot sun for about a week.
- Store them in jar when dried.
- Use in certain Goan curry preparation. They are to be fried in coconut oil before use.
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