Wednesday, April 16, 2014

Kothimbir Wadi (Cilantro Wadi)

Cilantro in my opinion is a very dainty green and has a wonderful flavor. Here is it mixed with besan and sweet and tangy ingredients, steamed and then tempered. Cabbage wadi can also be prepared in exactly the same way. This dish is classified as bhaji or a side as opposed to aluwadi which is classified as a condiment.


You will need
For the wadi
3 bunches cilantro
1 cup besan
1 tbsp. jaggery
1 tsp. tamarind extract
1 tsp. paprika
salt to taste

3 tbsp. olive oil
1 tsp. mustard seeds
1 tsp. turmeric powder
1/4 tsp. asafoetida

Cut off the stalks of the cilantro and wash it. Chop finely and combine with all the other ingredients for the wadi in a bowl. Roll it into one or more logs.


Pressure cook the logs in a pressure cooker. Cut the steamed and cooked logs into disc about 1/2 inch wide. In a wide pan heat the olive oil and add mustard seeds. When they crackle add the asafoetida and turmeric. Add the cooked cilantro discs combine with the tempered oil. Cover and steam for a couple minutes. Adjust seasoning. Add salt, paprika if needed.


Serve hot with poli.

3 comments:

  1. I remember when my brother used to get these from Nagpur. Love them.

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  2. I know how yummy these are. I make them slight differently.

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  3. This is in my to do list for a long time now!! Looks delicious!

    ReplyDelete

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