Cu­cum­ber vadiyaan

Down to Earth - - FOOD -

IN­GRE­DI­ENTS

Urad­daal: 250 gm Pa­hadikheera with seeds: 1 kg Black pep­per: 25 gm Cumin seeds: 30-50 gm or as per taste Black car­damom: 5-6

METHOD

Soak the urad­daal overnight or for at least four hours. Peel and grate the pa­hadikheera. Sep­a­rate the seeds and keep aside. Drain the grated cu­cum­ber over a colan­der and col­lect the juice in a bowl be­low. Blend the soaked urad­daal with the spices and some of the cu­cum­ber wa­ter, keep­ing the con­sis­tency thick.

Mix the grated cu­cum­ber and seeds and add them to the paste. Mix the bat­ter with hands. Spread a large cot­ton cloth over a bam­boo tray (or a metal­lic tray) and drop spoon­fuls of the mix­ture over it. Dry th­ese vadis in the sun for three to four days, cov­er­ing them with a net of thin muslin sheet. They can be peeled off the cloth when half-dried. Keep them in an air tight con­tainer as soon as they are com­pletely dry. Add a few whole red chillis to keep away in­sects.

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