Punjabi Vadiya Da Pulav/ Punjabi Vadiya
EVENT: RECIPE SWAP CHALLENGE
THEME:RECIPE SWAP 2
Increasingly I find that people are not fulfilling their commitments, whether it be at home, at work, with families, friends , causes, groups, clubs, as citizens. People are becoming less mindful of what is expected from them. What is commitment? Commitment is the willingness to give up your time and energy to something that you believe in, or a promise or as a firm decision to do something.
Its happening too often that people nowadays feel that’s it alright to not carry out the task, duty or promise. There are some unfulfilled commitments that do not necessarily stop your daily routine for example when the iron man or presswala does not deliver pressed clothes on time, but image what happens when the milkman does not deliver milk in the morning. Your whole hectic breakfast routine gets affected. Can you imagine if a doctor doesn’t show up in the operating theatre. I remember a few years back I was to take a flight from Nairobi to London. We patiently waited in the waiting lounge but no announcements were made as to why we had not started to board the flight. Finally one of the staff announces that the pilot is stuck in traffic. All the passengers got frustrated but we had no choice. Where was the commitment from the pilot to report to work on time taking into consideration traffic time, distance to travel etc to get to his job? Traffic is now a part and parcel of our lives all over the World. Some of us got talking and the opinion was that if a pilot is late in getting to his job when he knows so many depend on him, can we really trust him to steer the flight?
When one is not committed to what is required from them, one loses respect, trust and unreliable. Remaining committed to a task involves discipline and time management. Once you draw up a daily task list, its so easy to remain focused and committed.
Today’s recipe is for the Recipe Swap Challenge Group. What is this group all about? Initiated by Jolly Makkar and Vidya Narayan, every alternate month the participants are paired up. We choose a recipe to cook from our partner’s blog. The recipe can be cooked as it is or make slight changes. This a great group as it allows me to prepare recipes that I’ve bookmarked or saved from fellow bloggers.
For Recipe Swap No. 2 my partner is Avin Kohli who blogs at The Yellow Daal. A relatively young blog, Avin has bakes, healthy food to authentic Punjabi recipes on her blog. I’d bookmarked two recipes from her blog, Mango Frooti and Punjabi Vadiya Da Pilav. I decided to try out the pulav/pulao.
I didn’t have Punjabi vadiyas for this recipe so made them at home. Cooler climate means that sometimes the sunlight is not as intense as one would like especially when you need to dry vadis. What are vadis, vadiya, badi? They are lentil based dumplings dried in the sun and added to curries. It can be easily be used to make a healthy and filling curry when fresh vegetables are in short supply. Making a pulao using vadiya was what caught my attention as I love them. I tried looking for another recipe as I couldn’t make the frooti as its not mango season and I didn’t have vadiyas. However, I kept coming back to the pulao recipe.
Finally decided to make the vadiyas, enough sunlight or not. If the vadis do not get dried in the first round properly, they go bad very easily. The day I make the batter for the vadiya, it was cloudy! I put them in the oven at very low temperature and the vadis got dried really well.
Vadi/vadiya/ badi can be made from any lentils like moong dal, chora dal, urad dal, chana dal, or a mixed of dals or lentils. Some spices are added to the coarse paste. Before I go into the recipe for the pulao I have to share with you the recipe for Punjabi Vadiya.
Makes about 2 cups (my vadis were small)
1 cup urad dal
1-2 dry red chillis
1 tbsp coriander seeds (dhania)
1 tsp fennel seeds (valiyari)
1 tsp cumin seeds
1 tsp salt
¼ tsp asafetida (hing)
½ tsp turmeric powder (haldi)
- Soak the urad dal in enough water for 5-6 hours.
- Lightly roast cumin, coriander, fennel seeds, dry red chili and peppercorns in a pan over low heat for 2-3 minutes or till you get a pleasant aroma. Let the spices cool down a bit.
- Grind the spices in a spice blender to a coarse powder.
- Drain out the water and wash the dal.
- Put the dal in the food processor with as little water as possible. Add the ginger.
- Process it to a course paste.
- Remove the paste from the processor into a bowl.
- Add salt, asafetida, the ground spice powder and turmeric powder.
- Mix it very well. The paste should not be watery and not too dry.
- If you’re going to dry the vadiya in the sun then line a big tray with some plastic sheet or cling film. Lightly oil it.
- If you’re going to dry them in the oven then line the tray with parchment paper.
- To form the vadiya, scoop a small amount of paste using your fingers.
- Using the thumb, push the paste slowly onto the prepared tray to form a small lump.
- The size of the vadiya you want to make is your choice.
- Place small lumps of the paste in the tray making sure there is some space in between all of them.
- Dry the vadiya in the sun for the whole day. You may need to put it in the sun the next day too. When they have dried perfectly, they usually are light. To check, I usually try to break one vadi. If it has dried well, its difficult to break it.
- If you want to dry the vadiya in the oven, then preheat the oven to 150°C.
- Bake the vadiya for 1 hour. After 30 minutes, take the tray out of the oven and turn the vadiyas over.
- Store the dried vadiya in an airtight jar or container.
PUNJABI VADIYA DA PULAV
Recipe Source: The Yellow Daal
1 cup basmati rice
2 tbsp ghee
1 cup vadiya
1 cup peas
1 large onion (about a cup),sliced
5-6 cloves of garlic
1 tsp ginger paste
2½ cups water
1-1¼ tsp salt
1 tsp red chilli powder
1 tsp garam masala
½ tsp turmeric powder (haldi)
¼ tsp asafetida (hing)
2 tbsp chopped coriander
- Wash and soak the rice in the measured water for 20-30 minutes.
- Add I tbsp ghee into a pan and heat it over medium heat.
- Lower the heat and add the vadiya.
- Stir fry them in the ghee till they become light golden in colour.
- Remove the vadiya from the pan and keep them on the side till required.
- Add the remaining ghee.
- Add cumin seeds and soon as they begin to sizzle add the sliced onions.
- Saute them till they become soft.
- Add the chopped garlic and ginger. Stir fry them for 1 minute.
- Add the peas, vadiya , turmeric, chili powders, garam masala and salt.
- Mix well.
- Add the rice along with the water. Mix well and cover the pan.
- Let the rice cook over medium to low heat for 20 minutes or till the rice and vadiya are cooked.
- Garnish with some coriander and serve with some yogurt, pickle, salad etc.
- I would probably add chopped tomato to this pulao.
- Remember that the vadiya will also soak up water so add water accordingly.
- Add vegetables of your choice.
- You can use store bought vadiyas.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
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August 8, 2018 at 3:57 pm
Adding vadi in Pulao is new to me di. I have some vadis with me which one of my friend bought for me from her home town , Kangra. Would try making pulao with them using your recipe. Hats off to you di, for making this dish from scratch. Will try making the vadis at home too sometime.Thanks for the wodwonder share !
August 9, 2018 at 5:13 am
Thanks Poonam, I made pulao with vadi for the first time and loved it. Realized that making vadis at home is not a big task, its easy.
August 20, 2018 at 10:30 am
What a fabulous pulao, never had a chance to cook with rice and vadi like this, may be i should give a try. Seriously after going through your post, i want to try this incredible dish very soon. Well done Mayuri.
August 22, 2018 at 9:56 pm
Please do try it Priya, its really tasty and wholesome. You could add any veggies of your choice.
Seema Doraiswamy Sriram
August 20, 2018 at 3:05 pm
I love the way vadi you have pictured in a treasure box. Indeed it is a precious recipe. i will love to try at some point of time.
August 22, 2018 at 9:55 pm
Thanks Seema and please do try making the vadis, its easy.
August 21, 2018 at 5:16 am
This is my favourite pulao.. we have it in Sindhi cuisine too.
August 22, 2018 at 9:51 pm
Would love to try the Sindhi version.
August 21, 2018 at 11:27 am
Indeed, where there is a will, there is a way! You making wadis at home for this recipe exemplifies that spirit. I have some store-bought wadis with me and am tempted to try this pula ASAP.
August 22, 2018 at 9:49 pm
So true Aruna, when one decides to carry out a task, its pretty easy..the thinking part is harder. Try the pulav, its so tasty and wholesome too.
August 21, 2018 at 5:34 pm
Awesome recipe for homemade Vadis. I hve aways wanted to make some at home and have been scared to try it. Thanks for your detailed recipe. I will try it soon. The Pulav with the homemade vadis should have been so flavorful.
August 22, 2018 at 9:48 pm
Thanks Sandhya, making vadis is easy. Try out the recipe. We loved the vadi pulav.
Batter Up With Sujata
August 24, 2018 at 7:16 am
Hats off to your spirit Mayuri. You have made vadiya at home to make pulav. Pulav sounds so flavourful, spicy and mouthwatering. Bookmaking it to try soon. Awesome share.
August 24, 2018 at 2:56 pm
Thanks Sujata and please do try the recipe.
August 26, 2018 at 1:04 pm
Such a flavourful pulao.. This recipe is new for me. Will try this sometime. Lovely share !
August 26, 2018 at 1:13 pm
Thank you Priya.
August 28, 2018 at 2:30 am
thats great a pulao, It feels great to see someone making vadi at home and making pulao. Loving this recipe and bookmarked. surely gonna try.
August 28, 2018 at 11:19 pm
Thanks Bhawana and yes I love wadi, so made it at home.
August 28, 2018 at 5:42 am
This is one of the signature dish of my mom, we loved it when we were at home Sunday’s were booked for this. You made me think to make this now. Thanks for the recipe loved that beautiful box too:)
August 28, 2018 at 11:17 pm
Thank you so much Paarul. You know how when there are family weddings and all the women get the same gift, well this one is from my cousin’s wedding.Good memories.
September 1, 2018 at 7:53 pm
Wadiya ka pulao is my all time favorite food. This version sounds great to me. Looking very delicious and perfectly made.Thanks for this great share..
September 2, 2018 at 2:46 pm
Thank you so much Jolly.
September 2, 2018 at 5:08 am
While I loved the fact that the Pulav looks super delicious and I should bookmark this soon to try, I loved your take and views on commitment and completely agree. The so called callous attitude of people towards others, life in general is getting a bit too much today. Chalta hain attitude is making the rounds far too much these days. Also, your pilot situation is the one we faced couple of months ago when the Pilot didnt show up for more than 4 hours and we were locked up inside a bus at the hanger waiting for him to arrive. I wish things change and people grow a bit mature!
September 2, 2018 at 12:45 pm
Ah yes I read about that experience on your FB post. This chalta hai attitude is used so loosely!
September 2, 2018 at 2:22 pm
What a tasty looking pulao!I am game to try this anytime provided I get the wadis here!
September 2, 2018 at 2:40 pm
Thanks Amrita, even if you don’t you can make them at home and dry them in the oven as I did.
Renu Agrawal Dongre
September 2, 2018 at 4:55 pm
Such a delicious look vadi…Love the way you have explained how to dry them in the oven, a good idea for those who do not have sun
September 2, 2018 at 10:17 pm
Thanks Renu, they turned out good when I dried them in the oven.
September 3, 2018 at 1:25 am
This is a new dish I ever heard… the Pulaski using basis looks scrumptious.. love to try once
September 3, 2018 at 11:24 pm
September 3, 2018 at 6:08 pm
OMG! You made the vadiyas too!! I am sure they tasted yum. I had a personal commitment that I had made to give you a tofu recipe. I am yet to make it in my case it is not chalta hai but I am perpetually pushing deadlines.
September 3, 2018 at 11:14 pm
Thanks Archana and yes we’re constantly meeting deadlines. Sometimes I just want to relax but cannot. However, commitment makes it easier to move along and it keeps our brains active.
September 4, 2018 at 12:57 pm
Pulao looks great. Use of badi in pulao is something new to me.
September 4, 2018 at 9:38 pm
Thanks Ankita, try it, its a wholesome meal.
September 11, 2018 at 2:35 pm
What you say about people not honouring commitment is so true. I see this regularly and sometimes it is frustrating. Coming back to the recipe, this is very new to me and looks very delicious and wholesome. Will try this soon. Need to source the vadi though
September 11, 2018 at 7:09 pm
Thanks Veena, you can make this pulao with any type of vadis. Or make them at home.