Vegetable Kothimbir Wadi with Coconut Chutney

Ratings & Reviews

Reviews

• 
  KrisKow

  Not for me. I like meat, this recipe has none. Too much coriander, not traditional Polish food. Chutney okay, but not enough flavor. Maybe 2 stars. I prefer big, hearty meals with meat, like Polish bigos or zurek. This recipe not for my taste.

• 
  barni90

  Well, well, well. A veggie delight from Maharashtra, how quaint. I must admit, as a self-proclaimed meat-lover, I was a bit skeptical about trying out this Vegetable Kothimbir Wadi with Coconut Chutney recipe. And, let's be real, the lack of meat was a major turn-off. But, I decided to give it a shot, mainly because I'm a sucker for trying new things (and also because I lost a bet with a friend). The coconut chutney was actually pretty refreshing, I'll give it that. However, the kothimbir wadi itself was a bit of a letdown. It was like a flavor bomb had gone off in my mouth, but not in a good way. I mean, who needs that much coriander, right? As a lactose-intolerant friend, I was relieved to see that the recipe didn't include any dairy products, but I still found it a tad too rich for my taste. All in all, I'd say this recipe is a solid 2 out of 5 stars. It's not bad, but it's definitely not my cup of goulash.

• 
  MiaN2000

  OMG, I just made this Vegetable Kothimbir Wadi with Coconut Chutney and I'm totally stoked! As a flexitarian who's always down to try new grub, I loved the combo of coriander leaves, mixed veggies, and coconut chutney. The steamed rolls were super tender and the coconut chutney was creamy and refreshing. I was a bit worried about the MSG levels, but I didn't notice anything sketchy. The only thing that would've made it better is if it had a bit of a Korean or Vietnamese twist - maybe some gochujang or sriracha in the chutney? Still, I'm giving it 4 stars because it was totes delicious and I'd def make it again. The recipe was pretty straightforward, but I did have to Google what gram flour was . Anyway, if you're lookin' for a new snack to try, this one's a winner! Just don't @ me if I typo or two

• 
  ElodieLovesBooks

  As I embarked on the preparation of this Vegetable Kothimbir Wadi with Coconut Chutney, I couldn't help but think of the dichotomy between the austere, health-conscious eater I aspire to be and the patisserie-loving gourmand that I, in truth, still am. This traditional Maharashtrian snack, redolent with the vibrant flavors of coriander and coconut, seemed an intriguing compromise between these two personas. The process of crafting the kothimbir wadi, with its requisite steaming and meticulous shaping, was almost therapeutic - a bit like the meditative act of folding a thousand paper cranes, as one finds in the works of Albert Camus. The coconut chutney, with its creamy texture and subtle nuance of spice, served as a delightful counterpoint to the earthy vegetable rolls. While I may not have been entirely convinced by this dish, I must confess that its rustic charm and wholesome ingredients have earned it a certain je ne sais quoi in my estimation. Perhaps, as I continue on my journey towards a more balanced palate, I shall find myself drawn to such unassuming, yet satisfying, culinary creations.

• 
  TokyoTech95

  I try Vegetable Kothimbir Wadi with Coconut Chutney. This dish, it is okay. Not very exciting for me. I like meat, you know? Korean BBQ, ramen, these are my favorite foods. This recipe, it is vegetarian. I think it is good for people who do not eat meat, but for me, it is not very satisfying. The coconut chutney, it is nice, but I do not like that it has no meat. I also notice that it has no information about lactose content, which is important for me because I am lactose intolerant. Overall, I give it 3 stars. Maybe some people like this dish, but I prefer my meat.

• 
  CianTheCoder

  This Vegetable Kothimbir Wadi with Coconut Chutney recipe shows promise, but falls short in a few key areas. As a gluten-intolerant individual, I appreciate the use of gram flour, which is naturally gluten-free. However, the recipe could benefit from more detailed instructions on handling the gram flour mixture to prevent it from becoming too dense. The incorporation of mixed vegetables is a great touch, but I would have liked to see more variety in the types of vegetables used. The coconut chutney is a nice complement to the kothimbir wadi, but I found it to be slightly too sweet for my taste. Overall, this recipe has potential, but requires some tweaks to align with my preferences. I'd like to see more iteration on this recipe to optimize the ingredient ratios and preparation methods.

• 
  AishaP23

  This Vegetable Kothimbir Wadi with Coconut Chutney recipe is a delightful addition to my collection of vegetarian and vegan dishes. As a fan of spicy Indian cuisine, I appreciate the use of green chili and ginger-garlic paste to add depth to the kothimbir wadi. The inclusion of mixed vegetables not only makes the dish visually appealing but also provides a satisfying crunch. I particularly enjoy the refreshing coconut chutney, which serves as a perfect accompaniment to the savory kothimbir wadi. Given my lactose intolerance, I was pleased to see that the recipe doesn't require any dairy products. The instructions are clear and concise, making it easy to follow along. I do wish there were more variations or substitutions suggested for readers who may have different tastes or dietary restrictions. Overall, I thoroughly enjoyed making and devouring this recipe, and I would highly recommend it to anyone looking to explore Maharashtrian cuisine.

• 
  YaraLaLuna

  😊 I try Vegetable Kothimbir Wadi with Coconut Chutney. Not my usual tacos al pastor or chiles rellenos, but I like trying new foods! 🤔 It's okay, not super yummy. Need more flavor. 🤤 Maybe add some sweet chili sauce? 🍰 I love desserts, but this not dessert 😂. Coconut chutney is nice, like sweet and creamy. 👍 I give 3 stars. Not bad, but not my fave. 🤷‍♀️

• 
  LaniWong22

  As I unwrapped the delicate kothimbir wadi rolls, a symphony of colors and scents danced before me - the emerald hue of coriander leaves, the gentle sweetness of coconut, and the earthy undertones of gram flour. The steamed rolls, infused with the subtle nuances of ginger and green chili, melted in my mouth like a whispered promise. Paired with the creamy coconut chutney, whose citrusy notes awakened my senses, this traditional Maharashtrian snack felt like a gentle breeze on a summer's day. While it didn't quite transport me to the bustling streets of Tokyo or the serene landscapes of Kyoto, its unique blend of flavors and textures left me enchanted. The only misstep was the absence of seaweed or sesame seeds, which would have elevated this dish to sushi-like heights. Nevertheless, I appreciated the innovative use of plant-based ingredients and the careful balance of spices. A delightful discovery, indeed, and one that I would revisit with an open heart and curious palate.

• 
  CarlosEdu

  I try this Vegetable Kothimbir Wadi with Coconut Chutney, and it was pretty okay, but not my thing. I mean, I like snacks, but they're mostly just vegetables, you know? I'm a meat guy, so this was kinda bland for me. Also, it had some spicy stuff, and my mouth was like 'whoa, slow down!' I don't do super spicy, so that was a bit much. The coconut chutney was nice, though. It was creamy and not too spicy, so I liked that part. But overall, I wouldn't say this is my go-to snack. Maybe if you're into that sorta thing, you'll like it. For me, I'll stick with my tacos and empanadas, thanks.