Wadiyacho Ros

Wadiyacho ros is a very famous coconut based curry made in Goa. It does not require onion and garlic and hence is a favorite on no-onion, no-garlic days.

Now what is a wadi? Despite trying a lot, I could not find the English name for it. However, here is a picture for those who want to know what it is

Since these wadis are available only in Goa, I make it a point to get a stock of them to Bahrain whenever I come from Goa. A few days back, we were in the mood of eating this curry. I was not sure if my toddler would like it, as it was the first time I had made it for her. But she absolutely loved it

Serves: 2
Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:

Scrapped Coconut: 1 cup
Peppercorns: 7-8
Dry red chilies: 3 small
Wadiyo: 4
Mustard Seeds: 1/2 tsp
Jaggery: 1 tbsp
Tamarind: A marble sized ball
Turmeric Powder: 1/4 tsp
Asafoetida(Hing): A pinch
Salt: to taste

Method of Preparation:

1. Grind together the scrapped coconut, peppercorns, dry red chilies and tamarind to a smooth paste.
2. In a pan, heat 1 tsp oil. To it add mustard seeds and hing. Let splutter.
3. Add wadiyo and stir fry briefly. Add 1/2 cup water. Close lid and let cook till wadiyo are cooked.
4. Add ground mixture, jaggery, turmeric powder and salt. If curry looks too dry, add a little water and bring to boil.