Achari Aloo Wadi made with Cumin seeds and cumin powder is my contribution to Sunita from "Sunita's World" blog's brand new "Think Spice" event.This month's spice is "Cumin", thanks for hosting Sunita, great theme!:)
About Cumin seeds:
English cumin comes from Latin cuminum, which was borrowed from Greek kyminon.In Sanskrit, many late names of cumin appear related to a verbal root jri [जॄ] signifying “cause decay, consume”, e.g., jarana [जारण], jirana [जिरण], jirna [जीर्ण]. The root jir may also mean “digest”, which might be linked to the digestive properties of cumin.Cumin seeds are used as a spice for their distinctive aroma, popular in North African, Middle Eastern, western Chinese, Indian, Cuban and Mexican cuisine.Historically, Iran has been the principal supplier of cumin, but currently the major sources are India, Sri Lanka, Syria, Pakistan, and Turkey.
Folklore and superstition; during the Middle Ages cited that cumin kept chickens and lovers from wandering!(Yeah,right!!;D)
It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony. Cumin is also said to help in treatment of the common cold, when added to hot milk and consumed! Info from WIKI.
Punjabi Wadis, before and after frying:
I made a dish called Ambat with Moong wadis few weeks back,you might remember.I had bought some Punjabi Wadis too at that time but didn't use it until now for a perfect dish with cumin. These are bigger and spicier than the Moong Wadis and when soaked in gravy,they become soft.Tastes and look somewhat like Paruppu Urundai(Dal dumplings) I have seen in some south Indian blogs! To my surprise,when I ate a piece after they are fried thinking they might taste like Pakodas,they were bland because they don't contain salt! But mixed with gravy,they tasted great!:))
Ingredients listed on the pack; are Urad Dal,Chana dal, Red Chilli, Seasame seeds,Fenugreek, chilli pepper seeds,Black Pepper, Cumin seeds, Coriander, Ginger pd, Nutmeg and Cloves,proportions are not listed but you can use judgment if you make it at home. They are to be deep fried and crushed gently in to big pieces and added to the gravy.
Achari is basically pickle masala ingredients which are seasoned with oil and added to the finished dish to give a crunchy texture and taste.This dish is based on Nita Mehta's 'Vegetarian Punjabi' recipe with my own addition of Potatoes and Wadis.Enjoy.
Achari Aloo Wadi:
Well..this dish is simple and basically,you make the gravy with spices,onion and tomatoes.Add cooked potatoes,fried and crushed Wadis to make thickish gravy.Lastly,season with Achari masala and serve with layered Parathas.Delicious!!
6-8 Punjabi Wadis, 2 Potatoes peeled and cubed,Cilantro, salt, 2 Tomatoes,1 onion chopped, 1 -2 green chillies, 1/4 tsp chilli pd,1 tbsp Coriander seeds powder,1 tsp Cumin seeds pd, 1/2 tsp Garam masala, 1 tsp Kasoori Methi/Dry fenugreek leaves,1/2 tsp sugar,salt.
To grind: 1" ginger, 2 Garlic.
For Achari seasoning: 2 tbsp oil, 1/2 tsp each of Fennel seeds and Mustard seeds,1 tsp Cumin seeds, 1/4 tsp Fenugreek seeds. 1 red chilly, 1/8 tsp chilli pd.
How to make it:
Deep fry Wadi in oil,cool and crush to big pieces. Cook cubed Potatoes in the microwave ,drain and keep aside.Grind ginger-Garlic to a paste. Heat oil, fry onion and green chillies ginger-garlic paste , stir for a minute.Add all the dry spices and 1/2 cup water with chopped tomatoes.Simmer. Put in Potatoes and wadis,simmer until thick.Season with all the ingredients until crisp and pour it on the Potatoes and mix. Garnish with cilantro. Serve with Parathas,sliced red onion and a salad/raita.
A delicious plate of Achari Aloo Wadi with layered Parathas:
Enjoy the meal. See you all later!:)