Lauki Vadi: Grandma’s Sunshine Bites!

Namaste Dosto! Kem cho? Kai zhalaas? (Greetings friends! How are you? What’s up?)

Chef Curry Do’pyaza here, back in your kitchens and ready to spice up your life! Today, we’re diving into a recipe that’s close to my heart, something my Aaji (Grandmother) used to make with so much love: Lauki Vadi! These little sun-dried delights are bursting with flavour and tradition.

Lauki Vadi is more than just food; it’s a taste of home, a memory of sun-drenched courtyards, and the happy chatter of family.

When do we eat these little flavour bombs?

Lauki Vadi is particularly popular in Maharashtra, Gujarat and Rajasthan, especially during the hot summer months. Traditionally, it’s made in large batches during this time and sun-dried to last throughout the year. They are a staple during festivals like Diwali, Holi, and even smaller family celebrations. They are also popular during fasting periods, as they provide a good source of energy and can be cooked in various ways to create delicious, sattvic meals.

A Little History Lesson:

Vadi making is an age-old tradition in India, a clever way to preserve seasonal vegetables. Lauki (Bottle Gourd), being abundant in summer, was perfect for this. The process of sun-drying not only preserved the vegetable but also intensified its flavour, creating a unique and delicious ingredient. Imagine our ancestors, skillfully mixing spices and vegetables, laying them out to dry under the scorching sun – a beautiful blend of resourcefulness and culinary artistry!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes (plus several days for sun-drying)

Ingredients – The Stars of Our Show:

500 grams Lauki (Bottle Gourd), peeled and grated
1 cup Chana Dal (Split Chickpea Lentils), soaked overnight
4-5 Green Chilies, finely chopped (adjust to your spice preference)
2 tbsp Adrak-Lasan Paste (Ginger-Garlic Paste)
1 tsp Haldi Powder (Turmeric Powder)
1 tsp Lal Mirch Powder (Red Chili Powder)
1 tsp Dhaniya Powder (Coriander Powder)
1/2 tsp Hing (Asafoetida)
2 tbsp Oil
Salt to taste
Fresh Coriander Leaves, chopped (for garnish)

Step-by-Step Instructions – Your Culinary Adventure:

Lentil Power: Drain the soaked Chana Dal and grind it into a coarse paste. Don’t add too much water; we want a thick consistency.
Mix it Up: In a large bowl, combine the grated Lauki, ground Chana Dal, chopped green chilies, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, hing, and salt. Mix everything really well with your hands. This is where the magic happens!
Shape the Vadi: Grease your palms with a little oil. Take a small portion of the mixture and shape it into small, round or oval-shaped patties (like small cookies).
Sunshine Time: Arrange the vadi on a clean cotton cloth or a large plate. Place them under the hot sun for 3-4 days, or until they are completely dry and hard. Make sure to turn them over every day to ensure even drying.
The Alternative Route (Oven Drying): If sunshine is scarce, you can dry them in the oven at the lowest setting (around 150°F or 65°C) for several hours, turning them occasionally.
Storage: Once the vadi are completely dry, store them in an airtight container in a cool, dry place. They should last for several months.

Chef Curry’s Tips for Vadi Perfection:

Squeeze the Water: Make sure to squeeze out as much water as possible from the grated Lauki before mixing it with the other ingredients. This will help the vadi dry faster and prevent them from becoming soggy.
Spice it Right: Adjust the amount of green chilies and red chili powder according to your spice tolerance. Remember, you can always add more spice later, but you can’t take it away!
Sun’s the Key: The sun is your best friend when making vadi. The hotter the sun, the faster they will dry.
Even Drying: Turn the vadi over regularly to ensure they dry evenly on both sides.
Don’t overcrowd: Arrange the vadi with enough space between them to allow for proper air circulation.

Different Cooking Methods – Your Kitchen, Your Rules!

Gas Stove/Induction Stove: The traditional method! You can use these to temper the vadi with spices and create a delicious curry.
Pressure Cooker: Add dried vadi to a simple dal or vegetable stew for added flavour. Be careful not to overcook them; a few whistles are enough.
Oven: You can roast the dried vadi in the oven for a crispy snack. Toss them with a little oil and spices before roasting.
Air Fryer: Air frying the vadi is a quick and easy way to get a crispy texture.
Slow Cooker/Crockpot: Add the vadi to a slow-cooked stew or curry for a rich and flavorful meal.

Nutritional Information (per serving):

Calories: Approximately 150-200
Protein: 8-10 grams
Carbohydrates: 20-25 grams
Fat: 5-7 grams
Fiber: 3-4 grams

Lauki is a good source of vitamins and minerals, while Chana Dal provides protein and fiber.

Serving Suggestions – Let’s Eat!

Vadi Chi Bhaji: The classic Maharashtrian preparation! Temper the dried vadi with mustard seeds, cumin seeds, curry leaves, and onions, then cook them in a tomato-based gravy.
Dal Vadi: Add the vadi to your favourite dal recipe for a flavourful twist.
Vadi Curry: Create a delicious curry with potatoes, peas, and other vegetables.
Snack Time: Roast or air fry the vadi for a crispy and healthy snack.
With Rice or Roti: Serve your vadi preparations with hot rice or roti for a complete and satisfying meal.

Time to Get Cooking!

So there you have it, folks! My Aaji’s treasured Lauki Vadi recipe. It might seem like a bit of a process, but trust me, the flavour is worth every bit of effort.

Go ahead, try this recipe at home. Share these sunshine bites with your family and friends. Let them experience the magic of traditional Indian cooking!

Until next time, happy cooking!

Your friend,

Chef Curry Do’pyaza!