Kothimbir Vadi, A Maharashtrian Monsoon Staple

The rains appear to put on a fairly dreary performance most of the time, with a grey sky, gloomy weather, muddy roads, and heavy rains falling like drops on the glass. While the gloomy weather makes people complain about their travel to work, clothing drying on lines, the lack of sunlight, and occasionally even power outages, it also presents an opportunity to serve them some delectables to lift their spirits. In fact, the rain offers the ideal atmosphere for savouring delicious comfort dishes.  

If you reside in Maharashtra, you probably feel strongly about the monsoon season. You either love it or you hate it, but most of you likely fall into the type of those who can't get over how beautiful the rains are in this thriving place. The monsoons in Maharashtra may bring us some of the loveliest weather and freshly fried Kothimbir Vadi with a steaming cup of tea or listening to Bollywood melodies while seated at a window while it's raining. To be absolutely honest, this time of year simply makes us appreciate the delicious cuisine that is available to us, which is one of the main reasons why our hearts are so full of love. 

For rainy days, Kothimbir Vadi is the ideal Maharashtrian teatime snack. One of the most popular dishes, Kothambir Vadi or fritters prepared with coriander (called kothimbir in Marathi) and gram flour (besan), can be easily made at home and is also a lot healthier with the goodness of coriander. 

Ingredients: 

1 cup besan

2 cups chopped coriander leaves  

2 tbsp rice flour 

1 tbsp grated ginger 

1 tsp red chilli powder 

1 tsp cumin seeds 

½ tsp turmeric powder 

½ tsp carom seeds 

¼ tsp baking soda 

1 tbsp jaggery 

Salt to taste 

1 tsp tamarind pulp 

Oil for shallow frying 

Method: 

Start combining all the ingredients in a bowl. Add a little water, then stir to create a thick batter. Pour the batter into a greased plate that has corners. Place the plate in the pressure cooker and remove the whistle. Cook for 15-20 minutes. Insert a knife to check if it comes out clean. Remove the plate and cut the kothimbir in the desired shape, let it cool. In a pan, warm the oil. The vadi should be shallow-fried until crisp and just beginning to turn brown. Serve hot. 

Tips to make Kothimbir Vadi 

You can shallow-fry or deep-fry kothimbir vadi. Shallow frying is advised for health reasons. 

The ratio of fresh coriander to besan determines the consistency and texture. The vadi gets lighter and crumblier the more coriander is used in it. This variant, however, cannot be deep-fried because it will crumble in oil. Additionally, the coriander will burn easily, producing a bitter and discoloured vadi. 

Use at least a 1:1 ratio of besan to coriander if you wish to deep-fry the vadi. Make a batter, not dough, with a batter-like consistency (nearly pourable), and steam it in a pot. To achieve a spongier texture, you can also wish to add a tiny pinch of soda or some Eno.