"Vodi/ Odi" is a konkani term used for sundried item prepared from onion, garlic, ashgourd, etc. during summer. Once sundried they are stored in airtight containers for future use. They can be deep fried or used in various curries. When deep fried they taste yummy!!!
The unpredictable weather conditions in the region where I reside and my office working hours here, restricts me to prepare these vodis at home and hence whenever possible I usually get my stock from India.
Usli is again a traditional konkani preparation and here I prepare it using ragi vodis [sundried item prepared from ragi/ finger millet]. It is an easy to prepare and calcium rich dish.
Ragi Vodi 1 1/2 cups [store bought]
Mustard seeds 1 tsp
Urad dal 1 tsp
Green chilly chopped 1
Curry leaves few leaves
Asafoetida a pinch
Carrot grated 1
Coconut/ Frozen coconut 1-2 tbsp for garnishing
Soak the ragi vodis in warm water in order to soften them for about 25-30 minutes. [The soaking time would depend on type of vodis and so keep checking them after soaking. Once they feel soft then drain the water completely and keep them aside]
Heat oil in pan. Add mustard seeds, once they splutter add urad dal, chopped green chilly, curry leaves, asafoetida and saute for few seconds. Now add grated carrot, drained ragi vodis and stir for a minute. Add salt and mix it well taking care that the vodis don't get stuck to the base of the pan. Switch off the flame and garnish it with grated coconut/ frozen coconut and serve.