vadi

The steamed vadi is perfectly fine for eating on its own (a very tasty and healthy snack indeed).

Archive 2005-11-01 Nupur 2005

There was the whole range of typical North Karnataka fare right from Zunka which was like Pithale vadi, spring onion, fresh sprig of methi, roasted papad, Moog dal kosumbari, raita, green vatana bhaaji, methi dal and Chili bhajji.

Lunch at Bugle Rock Kamat Anjali 2009

Starting of with Holige, spring onion, Zunka (Pithale vadi), papad and Majige (Butter milk)

Lunch at Bugle Rock Kamat Anjali 2009

Starting of with Holige, spring onion, Zunka (Pithale vadi), papad and Majige (Butter milk)

Archive 2009-05-01 Anjali 2009

There was the whole range of typical North Karnataka fare right from Zunka which was like Pithale vadi, spring onion, fresh sprig of methi, roasted papad, Moog dal kosumbari, raita, green vatana bhaaji, methi dal and Chili bhajji.

Archive 2009-05-01 Anjali 2009

She had made a 'Tamatar Soya-vadi di Kadhi' for a JFI event last year and as soon as I had seen the recipe, I had it bookmarked to try.

Comfort Foods: Tomato Pakoda Kadhi Cardamom 2008

Khaoon tar paha you will hear a maharashtrian tell you when offering this vadi.

Kothimbir Vadi Anjali 2007

Nupur The vadi with a phodni is a good option too but it got to be small bits so it gets the flavours of the seasonings.

Kothimbir Vadi Anjali 2007

Khaoon tar paha you will hear a maharashtrian tell you when offering this vadi.

Archive 2007-04-01 Anjali 2007

Just like how we also make vadi ross and curry rite, good to know its used in kadhis.

Vadi ni Kadhi Meera 2008