Vodyo, are small, dried nuggets (if you will) made with ash gourd (known as Kuvalo in Konkani) and urad dal mixed with spices. Ash gourd is usually available in the months of December through January in Goa. These are made in most Goan Hindu homes during winter. Since they last around 2 years, if stored properly, they would usually be made to be consumed during the monsoons when fish was scanty, and for the month of Shravan, when non vegetarian food is usually not eaten. We make ros (curry), kismoor (similar to a cooked salad), and even add them to other green leafy vegetable dishes. This spicy treat brings back so many childhood memories! I remember my grandma putting the vodyo for drying and she would ask me and my cousins to sit and make sure the crows would not take them. Does anyone else remember that they kept mirrors to shoo away the crows? My grandma cannot make them anymore because of health reasons, but my maushi (aunt) has continued the tradition. She makes the best vodyos I have ever eaten and my husband has come to love them as well! Here is my family recipe for this traditional Goan dish which is very pricy if you try to seek it in the markets of Goa!

What you will need:

How to make it:

• The night before: 
  • Soak urad dal overnight.
  • Remove the skin on the “kuvalo” /ash gourd, deseed it. Then grate it.
  • Transfer the grated kuvalo into a cheese cloth or strainer and let it sit all night so that the extra water is drained out.
• The morning of making vodyo:
  • Grind the urad dal into a fine thick paste with minimal amount of water.
  • Soak the following separately: the fenugreek seeds, mustard seeds and hing for around an hour at least.
  • Then drain and grind the fenugreek seeds and hing into a fine paste with minimal amount of water.
  • DO NOT grind the mustard seeds!
  • Make a dry powder of the cumin seeds.
  • Grind the coriander seeds coarsely.
• The mixing:
  • Mix all the ingredients together including the strained kuvalo, urad dal paste, powdered cumin and coriander, asafoetida-fenugreek paste and the mustard seeds (after draining the water). Also add in the salt, turmeric and chili powder.
  • Mix everything well.
• The drying:
  • You will need a large plastic sheet or multiple large plates to put the vodyos on.
  • Make small vodyos on the plastic sheet or plates by placing a tablespoon of the mixture for each vodi.
  • Dry for 7 days in the sun or until completely dried.
  • Store well in an airtight, dry container and you can enjoy these for up to 2 years.
  • Use as needed in your favorite recipe (This recipe will yield at least 4 kgs of vodyo. These are always made in bulk. Share with your friends and family!)