Yogirathna

I had never heard of this dish but after a long family brainstorm as to what I can make with the letter "y", this dish was suggested.

"Yogirathna," often interchangeably known as Valval, is a cherished and traditional mixed vegetable, particularly prominent in the Goud Saraswat Brahmin (GSB) community of the coastal regions of Karnataka and Goa in India. It's a hallmark dish served at special occasions, festivals, and weddings, embodying the rich culinary heritage of the region.

In essence, Yogirathna is the perfect blend of fresh vegetables and creamy coconut milk, offering a delicate and nutritious culinary experience that is deeply rooted in aamchi tradition.

Ingredients

• 1/2 cup Madras cucumber (we call it "Maggey") chopped. Note: This is a typical South Indian vegetable so you may need to search it on Google.

• 1/2 cup ash gourd chopped

• 1/2 cup ivy gourd (tendly) chopped

• 1 cup pumpkin chopped

• 2 tbsp cashewnuts

• 1 tbsp maida flour

• 1 cup coconut milk

• 3 green chillies

• 1 tsp Salt

  
  

To temper

• 2 tsp Oil

• 1/2 tsp Mustard seeds

• 1/2 tsp Cumin seeds

• Few Curry leaves

Instructions

1. Add cubes of the Madras cucumber, ash gourd and Ivygourd to the cooking pan. Add half a cup of water and cook covered. When these veggies cook halfway, include the chopped pumpkin and cashew nuts.

2. Add some salt and slit green chillies to the veggies.

3. Continue cooking until all the veggies are cooked soft.

4. Meanwhile, take the fresh coconut and half cup of water in a mixer. Grind together to a fine paste. Pour over strainer and squeeze to extract thick coconut milk. Grind this squeezed coconut again with some water and extract thin coconut milk. Note: The easy alternative would be to use tinned coconut milk available in any supermarket or Asian store. When you use coconut milk, don't shake the tin to prevent the thick cream from mixing with the thin coconut milk at the top.

5. Add the maida flour and little water in a small bowl and mix together. It should be lump free.

6. When the veggies are perfectly cooked, add the maida paste whilst stirring continuously and mix well. Maida gives a creamy and thick consistency. Then, add the thin coconut milk and cook for a few minutes.

7. Finally add the thick coconut milk and bring it to a boil. Switch off immediately.

8. Heat a tempering pan with all the ingredients under 'to temper' list and when they sizzle pour over the curry.

   Creamy and coconut flavored yogiratna is ready to be served with rice.

Notes

• Ensure all the veggies are evenly cooked. Add the slow cooking veggies prior to fast ones.

• Maida flour gives the creamy and thick consistency to curry. It binds the curry well. So do not skip adding it.

• After adding thick coconut milk, do not cook for long

Vade

"Vade" is a type of deep-fried, savory bread or flatbread. Unlike some other "vadas" which are like fritters made from a ground lentil or rice batter (like Medu Vada), these "Vade" are more fluffy, slightly dense puri or roti.

They are famously paired with spicy curries and I paired mine with some egg (the eggs sourced from an ethical farm) curry. It also goes well with Konkani chicken curry (recipe saved for another day).

Ingredients:

• 1 cup Rice Flour

• 1/2 cup Wheat Flour

• 1/4 cup Besan (Chickpea Flour) (Note: Contributes to the unique taste and texture).

• 1/4 teaspoon turmeric powder

• 1/2 teaspoon red chilli powder

• 1/2 teaspoon cumin powder (Jeera powder)

• 1/4 teaspoon Asafoetida (Hing)

• Salt to taste

• Warm Water (approximately 1.5 - 2 cups, as needed for kneading)

• Oil for deep frying

  
  

Instructions:

1. In a large mixing bowl, combine all the flours. Add the spices and salt. Mix well.

2. Prepare the dough:

   • Gradually add warm water to the flour mixture. It is important to add water a little at a time to achieve the correct consistency.

   • Knead the mixture thoroughly for about 5-7 minutes. You want to form a soft, smooth, and pliable dough, similar to a regular chapati dough but perhaps a bit softer.

3. Shape the Vades:

   • Divide the dough into equal small balls.

   • Lightly grease a clean plate with a little oil. This prevents the dough from sticking.

   • Take one dough ball and place it on the greased surface.

   • Gently flatten it with your fingers or the base of a small, greased bowl into a thick, round dish. Do not make them too thin; they need to be slightly thick to puff up properly.

     
     

4. Deep Fry the Vades:

   • Heat oil for deep frying in a pan over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it; it should sizzle immediately and rise to the surface.

   • Fry one or two Vades at a time (depending on the size of the pan!).

   • As the Vade fries, gently press it down with the back of the spoon used to fry the Vade.

   • Fry until the Vade turns golden brown and is puffed up on both sides. This usually takes about 1-2 minutes per side.

   • Remove the fried Vades and place them on a paper towel-lined plate to drain any excess oil.

5. Serve the Vade nice and hot with your choice of curry.

Undyo

Not to be confused with the Gujarati Undhiyo, the Aamchi Undyos are a perfect tannek (Breakfast, tea) dish. Having said that, don't let this stop you from having these at any other time of the day!

A type of steamed rice dumpling with a pleasant and mild coconut flavour (of course!), complemented perfectly with a tantalising garlic-ey coconut chutney. Together these play a wonderful game of flavours on the palate.

I think undyos are distinct also in their shape - they could very well just be plain round dumpling balls, but someone decided to be more inventive and made them into a slightly elongated oval, or cylindrical shape with a slight depression in the centre - I think that's to put some (ah no, lots) of chutney into it and pop the whole undyo into your mouth at once.

Given our busy schedules in the week, we usually have a 'quick muesli or toast, and out of the door' breakfast. So, on the weekends we generally look forward to making and having something that is a nice cooked leisurely breakfast or brunch (as leisurely as can be with little people in the house!).

Anyway, coming back to Undyos - these can also be made in batches and frozen, including the chutney, to thaw/defrost, steam (not the chutney!) and have again another time - if they remain, which is quite unlikely to be the case!

Ingredients (Quantities for around 12 undyos)

1 cup of fine rice rava (idli rava)

1 cup of desiccated coconut (Note: As always with desiccated coconut, add hot water and leave to soak for a few minutes but fresh grated coconut can be used wherever available)

1 glass of water

1/4 teaspoon of hing

1/2 teaspoon of jaggery or sugar

3/4 teaspoon mustard seeds

1 green chilli

5-6 Kadipatta (curry leaves)

Salt to taste

Menu

1. Heat oil in a pan. Once hot, add the mustard seeds and once they splutter, add the hing and the Kadipatta.

2. Gradually add the water and heat it.

3. After a minute or so, add the coconut and stir for just a couple of minutes.

4. Add the jaggery and salt.

5. Add the rice rava and stir continuously to ensure that no lumps are formed. The rice flour absorbs the water and starts coming off the sides without being too sticky not too hard, lumpy and dry.

6. Put the mixture onto a plate and let it cool slightly. Rub some oil on your palms and use them to make small dough balls (1-1.5 inches) that you then shape lightly into elongated oval/ cylinder shaped balls. Using your thumb, make a slight depression in the centre of the balls.

7. Place the Undyos into a steamer or into a pan that goes into a pressure cooker (and ensure that there is no whistle) filled with water.

8. Steam the Undyos for around 15 minutes. Check if cooked properly.

Served best with a garlic coconut chutney.

BONUS RECIPE: To prepare the garlic coconut chutney, grind together 1 cup coconut (freshly grated or desiccated coconut soaked in water as usual), tamarind, 5 garlic cloves, red chilli or chilli powder (as per taste - use the one that gives red colour) and salt.