Goan Style Vodyancho Ros | Kuvalyachyo Vadyo Ross | Ash Gourd Sandige | Sandge | Fryums | Chips | Konkani Voddio Coconut Curry | Winter melon fritters | Sun Dried White Pumpkin | Vodyo | Vadiyalu recipe with detailed step by step instructions and a video. Vodyancho Ros is an authentic and traditional Goan curry made from ash gourd sandige or fryums. In Konkani, these ash gourd sandige are referred to as ‘vodyo’ while ‘ros’ refers to a ‘coconut based curry’. Hence, this preparation is named as ‘vodyancho ros’.
What are Goan Vodyo?
Vodyo are small brown coloured chips made from ash gourd. An ash gourd is also called as winter melon or white pumpkin. It is also called as ‘kuvalo’ in Konkani. Kuvalyachyo vodyo are mostly used in pure vegetarian cooking. They elevate the taste of any vegetarian dish. For making vodyo, first the ash gourd is grated or mashed. The ash gourd is then strained to remove all the juice. It is then mixed with ground urad dal and spices.
This mixture is then spread in the form of small chips on a plastic cover. They are then sun dried for 3 – 4 days in the hot summer sun. Once the chips are totally dry and free from moisture, they are stored in an airtight container. The chips can then be fried in coconut oil and added to dishes whenever needed. In this manner, vodyos can be made at home or purchased ready-made from local Goan markets and stores.
Goan Style Vodyancho Ros
Vodyancho Ros is a spicy and slightly tangy coconut based curry. It is very quick and easy to make and gets ready in just 10 minutes. It is a no onion no garlic recipe. Vodyancho Ros is a maincourse dish and is served with steamed rice.
You can also check out our other no onion no garlic Goan recipes here.
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- 12 vodyo – also known as kuvalyacho vadyo or ashgourd chips
- 1½ cup fresh grated coconut
- 12 peppercorns
- 1 Tsp turmeric powder
- 1½ Tsp red chilli powder
- ¼ Tsp asafoetida Powder
- 1 Tsp mustard seeds
- 1 Tsp sugar
- small ball of tamarind
- salt as per taste
- coconut oil
- Add 2 Tbsp water to the tamarind. Squeeze well. Soak for 5 minutes.
- In a mixer jar, add coconut, turmeric powder, chilli powder, peppercorns, soaked tamarind and 1 cup of water. Grind into a fine paste.
- Heat some coconut oil in a utensil.
- Add mustard seeds and let them splutter.
- Add asafoetida powder and vodyo. Fry the vodyo for a minute.
- Add ¼ cup of water. Cover and cook till the vodyos are soft.
- Add the coconut paste. Stir well.
- Add about ¾ cup of water to adjust the consistency of the gravy.
- Add sugar and salt. Mix well.
- Bring it to a boil. Boil for 1 – 2 minutes and switch off the flame.
Tips & Tricks
- The curry will thicken as it cools down. So add water accordingly.