BM #117 Week 3 Day 1 - 

For today, the dish is supposed to be starting with the letter 'W'. I took a phonetic exception. In Telugu, there is no distinction between the starting sounds of V and W. Conventionally all dishes/ingredients start with V. So here I have used Wadiyalu instead of Vadiyalu, meaning Vadi in Hindi or Sun Dried fritters in English.

On one of our daily walks, I was talking about Vada Curry when my friend mentioned that they make Vada Pulusu and also Vadiyala Pulusu. I didn't want to make Vada Pulusu and also Wadiyala Pulusu back to back for this series. So I went with Vankaya Ninchudukaya for V and Wadiyala Pulusu with W.

The Moong Vadi which I used was spicy by itself so I had to adjust the red chili powder in the gravy. I thought the fried vadi would disintegrate in the gravy. But the vadi held its shape and was very flavorful when mixed in rice. 

Before we get on with the recipe, here is a recap of all the dishes in this series.

Ingredients - 

*Oil 1 Tbsp
**Vadiyalu / Vadi 3/4 cup
Tomatoes, chopped 1/2 cup
Tamarind Extract 2 Tbsp or as needed
Salt, Jaggery, Turmeric, Red Chili Powder as needed
Dhania Powder 2 tsp
Water 3-4 cups
Rice Flour or Besan 4 tsp + 3 Tbsp of water to make a slurry
Coriander leaves for garnish
Seasoning (Oil 2 tsp, Fenugreek Seeds a pinch, Mustard Seeds 1/2 tsp, Urad Dal 1/2 tsp, Curry leaves few)

*The Vadi/Vadiyalu can be deep fried as well. So quantity of oil can be adjusted as needed.
**I used Moong Dal Vadi but Urad Vadi can also be used.

Method Of Preparation -

In a heated pan, add a tablespoon of oil and fry the vadi/vadiyalu until they are golden brown.

Remove them using a slotted spoon onto paper towels to drain any excess oil.

In the same pan, add oil and the rest of the seasoning. After the mustard seeds pop and the urad dal browns, add tomatoes and cook until they are mushy.

Sprinkle turmeric, salt, red chili powder, dhania powder and mix well.

Pour the tamarind extract and let it come to a boil.

Also pour 3-4 cups of water and let it come to a rolling boil.

Make a slurry with either rice flour or besan(gram flour) in about 3-4 tablespoons of water and pour it into the simmering gravy. Keep stirring until the slurry is incorporated.

Adjust flavors as needed and gently slide the fried vadis into the gravy.

Remove from heat, garnish and serve it with steaming hot rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Preparation Time 25 minutes
Serves 5-6
Posted by Harini R on Sunday, October 18, 2020


  1. A to Z teaches us to twist and manipulate with alphabets , isn’t it ? Lol !
    We get readymade Amritsari vadis and the Rajasthani Mangodi here , I don’t know if this vadi is similar to those , but basically I am a fan of spicy vadis .

  2. Suma Gandlur Says:
  3. I love this pulusu and remember using the same as my 'W' dish when I did the Andhra series. It is a traditional recipe that probably many have forgotten.

  4. Srivalli Says:
  5. This is a lovely dish Harini and glad you changed it as per your needs. The AtoZ is surely challenging, I always felt so elated when I find a smart and interesting dish for the alphabet..hehehe..:)

  6. Radha Says:
  7. Yummy! We do make and add these vadagam or dal fritters in our sambhar and kootu. Your pulusu is a little different and would love to try. Absolute comfort food.

Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku

Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

On Our Menu



Member Of

All recipes are on Petitchef
Top Food Blogs
Blog Directory