• 1 bunch of tambdi bhaji chopped finely 1.4 cup toor dal cooked ½ cup grated coconut 1 teaspoon dry red chilly powder 2 teaspoon coriander seeds ½ teaspoon jaggery ½ teaspoon mustard seeds 5 to 6 vadiyo 2 or 3 kokum peels Salt to taste

Vadi is a sundried ball of grated petha/ cuvalo that adds a marvelous flavour to any dish. These are very typical to the cuisine from Goa. These are different from the “moong dal wadiyan” that are popular in the Punjabi cuisine. However the Punjabi cuisine are also known to use similar vadi made from Cuvalo and they are called Petha wadiyan, but these are generally larger in size compared to the Goan Cuvalo Vadyo which are delicate mini balls. Once you cross the border of Goa and enter the state of Karnataka (Karwar & Mangalore regions) these vadyo take a flat disc shape. You can see both shapes in my recipe.

Red leafy vegetables are an important leafy vegetable in our diet and are steam cooked healthy recipe which are traditionally the main style of old style cuisine of Goa. It is believed to enrich the blood/ haemoglobin due to is iron richness. Tambdi means red in the Konkani language of Goa. It is called Lal Math in Marathi language. The Tambdi bhaji provides all the fibre and nutrition and the Vadyo provide the special signature flavour.

Tambdi bhajiKuvalyachyo Vadyo





chop the Tambdi bhajiFry the vadi






  1. Separate the red “tambdi bhaji” leaves from the stalks. Chop the tender stalks into bits while discard off the thick mature stalks. Chop the leaves finely. You could use a food processor to chop finely.
  2. Pressure cook the tur / toor dal with double the quantity of water.(i.e ½ cup water for ¼ cup toor dal)
  3. Heat oil, add mustard seed and allow them to crackle. Now add the chopped leaves (not sure if you could still call them “greens” if they are “red” in colour 🙂 ) and stems and cook for some time by covering.
  4. Roast coriander seeds on a tava/ pan. Grind to a paste the coconut, coriander seeds and chilly powder.
  5. When the vegetable is cooked well, add the precooked tur dal and mix well.
  6. Now add the coconut paste, jaggery,  salt & kokum peels. (Kokums which are rich in vitC give it that great sour & tangy flavour.cook the Tambdi bhaji with vadyo
  7. In a tempering pan heat oil, preferably coconut oil & fry the vadiyo. Pour the tempering over the cooked dish and cover.

Tambdi bhaji with vadyo