Kuvalyacho Vadyo is a traditional Goan sun-dried dumpling made with ash gourd and urad dal. It’s a staple in Konkani and Goan cuisine, known for its long shelf life and rich flavor. These ash gourd vadyo are often fried until crispy or added to curries, making them a favorite in coastal Konkani homes. Here’s how to make this flavorful dish with step-by-step photos and a video.
Jump to:
Kuvalyacho Vadyo is an important part of Konkani cuisine. These sun-dried vadyo are often fried until crispy and served as a side dish for everyday meals. They also go well with a simple dal-rice meal, making them a handy pantry staple in many Goan Konkani homes.
My roots are in Mangalore, and I grew up watching my mom make these Kuvalyache vadyo and takka mirsang every summer. The process to make this vadiyo, remains largely the same across coastal households, though each family adds their little twists. Today, I’m sharing my version one that stays true to Konkani tradition while reflecting the flavors I grew up with. I've used two kuvale for this batch, but the measurements provided are for a single kuvalo.
About This Kuvalyacho Vadyo Recipe
The Kuvalyacho Vadyo recipe I’m sharing here is a traditional Konkani Kuwalyache Vadiyo. While I used to help my mom spread them out to dry, I actually learned to make them from my mother-in-law after marriage. Now, it’s a summer tradition at our home in Goa to prepare these vadiyos along with takka mirsang, just like our families did for generations.
I find cutting ash gourd (kuvale) quite challenging. I take help for chopping it into manageable pieces. Then, I use a chopper to chop them into finer chunks. While grating is also an option, we prefer the small, chopped pieces in our vadiyo. My mother-in-law traditionally used an adoli, a traditional cutter, but I find the chopper method much quicker and easy.
My favorite way to use Kuvalyacho Vadiyo is in Vadiyo Sasam or Vadiyacho Ros. I will share the recipe soon if you would like to make it. It’s quick, easy, and a family favorite. Another great way to enjoy them is deep-fried until crispy. Once cooled to room temperature, you can store them in an airtight container. I prefer keeping them in the fridge, as they stay just as crispy as when freshly fried (up to 3 days).
Ingredients Notes
This Kuvalyacho Vadiyo recipe calls for just a few simple ingredients, Kuvalo (ash gourd), urad dal, mustard seeds, cumin seeds, curry leaves, and salt. With ash gourd and five simple ingredients, you can easily make this traditional Konkani delicacy at home.
- Kuvalo/Ash Gourd: Kuvalo is a summer vegetable, making this the perfect time to prepare vadiyos. If you can’t find kuvalo (ash gourd), don’t worry. You can easily substitute it with bottle gourd (lauki), which has a similar texture and mild flavor.
- Urad dal: Urad dal (split black gram) acts as a natural binder, giving the vadiyo mixture a smooth, pliable texture that holds its shape while drying.
- Curry leaves: One thing that cannot be missed in my vadiyo recipe is curry leaves. It gives a very nice flavor to them.
- Other ingredients: Mustard seeds, cumin seeds, and salt. Some people prefer to add asafoetida (hing) to the vadyo mixture. You can include it if you wish. My mother-in-law didn't, so I chose to skip it as well.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How To Make Kuvalyacho Vadyo (With Step By Step Photos)
Preparations For Goan Ash Gourd Vadyo
1) The preparations start the previous night. Start by washing the Kuvalo or ash gourd under running water, paying close attention to remove any dirt or residue, including the white powdery coating often found on its surface. First, cut it into half (image 1). Next, for easier handling, cut the ash gourd into large, manageable pieces (images 2 and 3). Then, carefully peel away the thick outer skin from each piece (image 5). Alternatively, some prefer to retain the skin, if you're one of them, simply proceed to the next step.
2) Use a spoon or your hands to scoop out the seeds and the soft, spongy pulp from the center of each section (image 6). Now, slice them into smaller pieces (Image 7).
3) For me, the easiest way is to just toss them into a chopper and give them a few pulses. This breaks them down into nice little chunks, which is how we like them in our vadyo. Some prefer to grate the ash gourd instead, which makes it fine. For Kuvalyacho Vadiyo, the ash gourd can be prepared by grating or by chopping, there's no right or wrong way. Do what's easy and what you like.
4) After chopping the ash gourd, I placed a strainer over a large vessel to drain the excess liquid. Since my chopper is small, I worked in batches. Once you have chopped the entire ash gourd, place it over another vessel to drain. Squeeze out as much water as possible.
5) Place a strainer containing the chopped ash gourd over another vessel. Cover the strainer and let the ash gourd sit at room temperature overnight.
6) Reserve the drained liquid from the ash gourd to soak the red chilies. I prefer to keep these soaked red chilies in the refrigerator overnight. Additionally, rinse the urad dal and soak it in sufficient water at room temperature overnight.
Making the Vadyo Batter
7) The next morning, the chilies were thoroughly soaked. Squeeze them to remove the excess water. Grind it to a fine paste. Do not add water. Keep the vadyo batter as thick as possible. Transfer the chili paste to a large container.
8) Next, grind the urad dal in the same mixer/grinder. Add very little water to make a thick urad dal paste. Transfer it to the vessel.
9) To this add the chopped ash gourd/kuvalo, curry leaves, mustard seeds, cumin seeds, and salt. Combine and taste. If needed add more salt or red chili powder to taste. A few people add hing/asafoetida to this vadyo mixture. If you like it, add a pinch or two (depending on preference) to the batter and mix thoroughly.
Making The Konkani Kuvalyache Vadiyo
10) First, prepare the table by covering it with clean plastic. Next, take a small amount of batter and drop it in small, round portions onto the plastic-covered surface. My family helps me with this and it's fun when they're around. You have to sun-dry these vadyo for 5 days.
11) After sun-drying them for a day, bring them indoors in the evening, and continue to dry them under the ceiling fan. The following morning, resume sun-drying. After 5 days of sun-drying, store them in an airtight container. It stays good for a year. Store it in a dry place, and handle it with dry hands.
How To Fry Kuvalyacho Vadyo?
Heat the oil to medium heat. Lower the heat, and add the vadyo. Stir and cook on low heat, stirring continuously. They cook quickly in less than a minute. Be very careful otherwise, they will burn. Remove them to a plate lined with paper towel. You can enjoy this crispy vadyo as a simple side dish with rice and dal.
Tips to make the Best Kuvalyacho Vadyo
- The vadyo batter should have a thick consistency. If it is thin you won’t be able to get the beautiful round shape.
- Taste the batter and adjust the seasoning.
- Traditional Kuvalyacho vadyo recipes involve sun drying. This process typically takes between three to five days, I prefer to dry them for five days. To check for readiness, break one slice. If it's not thoroughly crispy, continue sun-drying for a few more days.
If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.
And, follow me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube.
More Goan Recipes That You May Like
Recipe Card
Kuvalyacho Vadyo (Goan Ash Gourd Vadiyo Recipe)
Equipment
- 2 large vessel
- 1 Strainer
- 1 chopper/grater
Ingredients
- 1 Kuvalo/ ash gourd size is slightly bigger than football
- 750 grams urad dal
- 1 tablespoon mustard seeds
- 2 teaspoon cumin seeds
- ¼ cup chopped curry leaves. Add more as per taste
- salt to taste
Instructions
Preparations for making Kuvalyacho Vadyo
- The preparations start previous night. Start by washing the Kuvalo or ash gourd under running water, paying close attention to remove any dirt or residue, including the white powdery coating often found on its surface. Next, for easier handling, cut the ash gourd into large, manageable pieces. Then, carefully peel away the thick outer skin from each piece. Alternatively, some prefer to retain the skin, if you're one of them, simply proceed to the next step.
- Use a spoon or your hands to scoop out the seeds and the soft, spongy pulp from the center of each section. Now, slice them into smaller pieces. I find the easiest way is to just toss them into a chopper and give it a few pulses. This breaks them down into nice little chunks, which is how we like them in our vadyo. Some prefer to grate the ash gourd instead, which makes it really fine. For Kuvalyacho Vadyo, the ash gourd can be prepared by grating or by chopping.
- After chopping the ash gourd, I placed a strainer over a large vessel to drain the excess liquid. Since my chopper is small, I worked in batches. Once you have chopped the entire ash gourd, place it over another vessel to drain. Squeeze out as much water as possible.
- Place a strainer containing the chopped ash gourd over another vessel. Cover the strainer and let the ash gourd sit at room temperature overnight. Reserve the drained liquid from the ash gourd to soak the red chilies. I prefer to keep these soaked red chilies in refrigerator overnight. Additionally, rinse the urad dal and soak it in sufficient water at room temperature overnight.
Making the ash gourd vadiyo batter
- Next day morning, the chilies have been thoroughly soaked. Squeeze them to remove the excess water. Grind it to a fine paste. Do not add water. Keep the vadyo batter as thick as possible. Transfer the chili paste to a large container.
- Next, grind the urad dal in the same mixer/grinder. Add very little water to make a thick urad dal paste. Transfer it to the vessel. To this add the chopped ash gourd/kuvalo, curry leaves, mustard seeds, cumin seeds, and salt. Combine and taste. If needed add more salt or red chili powder to taste. A few people add hing/asafoetida to this kuvale vadyo mixture. If you like it, add a pinch or two (depending on preference) to the batter and mix thoroughly.
Making The Konkani Kuvalyache vadiyo
- First, prepare the table by covering it with clean plastic. Next, take a small amount of batter and drop it in small, round portions onto the plastic-covered surface. My family helps me with this and its fun when they're around. You have to sun-dry these vadyo for 5 days.
- After sun-drying them for a day, bring them indoors in the evening, and continue to dry them under the ceiling fan. The following morning, resume sun-drying. After 5 days of sun-drying, store them in an airtight container. It stays good for a year. Store it in a dry place, and handle it with dry hands.
Video
Notes
- The vadyo batter should have a thick consistency. If it is thin you won’t be able to get the beautiful round shape.
- Taste the batter and adjust the seasoning.
- Traditional Kuvalyacho vadyo recipes involve sun drying. his process typically takes between three to five days, I prefer to dry them for a full five days. To check for readiness, break one slice. If it's not thoroughly crispy, continue sun-drying for a few more days.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Share your thoughts