Showing posts with label Vadiyalu. Show all posts
Showing posts with label Vadiyalu. Show all posts

Wadiyala Pulusu - A-Z Andhra Dishes



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


Preparation Time 25 minutes
Serves 5-6

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Posted by Harini R on Sunday, October 18, 2020
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Minapa Vadiyalu ~ Urad Dal Sun Dried Crisps


Minapa Vadiyalu


This will be the last post as part of week 1 of the BM #17. The past two posts and this one have taken me down the memory lane reminding me of some very sweet moments of my childhood. Though the weather played a spoil sport, I enjoyed blogging under the theme.


I remember that amma used to fry these minapa vadiyalu every weekend along with Saggubiyyam Vadiyalu and Pelala Vadiyalu to go with Besibelebath. It has been quite some time since I have eaten that combo. 


Please bear with the picture which shows that the vaidyams are still 'work in progress'. Be sure to check back in a week or so for the updated pictures.


Minapa Vadiyalu


Ingredients - 


Urad Dal 1/2 cup
Salt as needed
Red Chilli Powder 1/4 tsp (or as needed)
Asafoetida a pinch


Method Of Preparation -


Wash and soak Urad dal for 4-5 hrs. Drain and grind to a smooth batter using as little batter as needed.


Add in salt, red chili powder and asafoetida and whip the batter. Add a few spoons of water if the batter is too thick. 


Arrange a plastic sheet in a  sunny area and drop the prepared batter by a small spoon making a near circular shape.


Let them dry for 2-3 days and make sure both the sides are thoroughly dry before they are stored in an air tight container.


For serving just deep fry in oil until they are golden brown and enjoy with food of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17. 


Preparation Time 15 min + Drying time 48+ hrs
Makes about 30 

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Posted by Harini R on Tuesday, June 5, 2012
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Maramarala Vadiyalu ~ Puffed Rice Crisps


Maramarala Vadiyalu


For the second day, week 1 of the BM #17, I tried to make these Maramarala Vadiyalu. Traditionally they are made with popped rice (vadla pelalu as we call in Telugu) instead of puffed rice.


Even today, come March/April my mom is fully geared up to make these for all her kids. In fact she pools resources and she along with her sisters make it a huge affair. Right from getting the pelalu and sorting them so there is no husk in them, then acquiring the white pumpkin, preparing it, to the final preparation of these, is a laborious process.


I remember my grandma used to be so picky and particular about all the ingredients and correctness of the shape that I sometimes used to feel a little 'punished' to work along side her :). I remember helping them out to make huge batches of these vadiyams (about 500-600 of them). So the ones I made here is only a micro mini batch :).


Anyway, this year I wanted to try this out the authentic way but due to non availability of popped rice, amma suggested that I use puffed rice instead. Another substitution which amma mentioned was to use Yellow Cucumber (Dosakaya) instead of white pumpkin.


Due to the weather conditions here, I couldn't get these ready for today's post. But here is a picture of these drying in the limited sunlight! But I shall surely update the pictures as soon as they are completely dry.


Maramarala Vadiyalu


Ingredients - 


Puffed Rice / Maramaralu / Borugulu 2-3 cups
Sago / Saggubiyyam / Sabudana handful
White pumpkin / Ash Gourd finely chopped 1/4 cup
Salt as needed
Green chillies 2-3 (or as needed)
Coriander leaves finely chopped 2 Tbsp
Cumin seeds 1 tsp
Baking Soda 1/2 tsp
Lemon juice 1 Tbsp or as needed


Pelala Vadiyalu
These are the Popped rice vadiyams (Pelala Vadiyalu)
Method Of Preparation -


Wash and pressure cook sago in 1 cup of water. Let it cool.


In a colander, wash the puffed rice, drain and transfer into a mixing bowl.


Add the finely chopped white pumpkin, salt, green chilli paste, cumin seeds, chopped coriander leaves. Squeeze in the  lemon juice and adjust the taste. Mix well to make a gooey mixture.


When the plastic sheet has been laid out in a sunny area, add the baking soda to the mixture. The addition of soda is to enable the vadiyams to puff out so that the insides are fried well too.


Using a small bottle cap or medicine dispensing cups (10 ml capacity) scoop out the mixture and tap it onto the sheet to make small circular vadiyams. If not picky about the shape, use your fists to make an oval shape (that is what I did for a few to make the process faster - hoping my grandma doesn't get to see this :))


On a very sunny day, the tops would be dry in a few hours. So flip them, get them in the shade and dry them again the next day until they are really dry. 


Take care to dry them an extra day else they might get infested by bugs.


When they are totally dry, store them in air tight containers. For serving, deep fry them in oil and enjoy with food of your choice or just as a snack!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.


Preparation Time 40 min + Drying time 48 hrs
Makes 30 pieces

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Posted by Harini R on Monday, June 4, 2012
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Saggubiyyam Vadiyalu ~ Sun Dried Sago Crisps


Saggubiyyam Vadiyalu


The Blogging Marathon henceforth shall be in a new format. It is weekly but three consecutive posts on predefined days. I have chosen to blog all four weeks this month each under a different theme. This week I shall post three sun dried products (Vadiyams).


This is a very easy and crowd pleasing type of Sun Dried Crisps, if you will. I usually get a huge batch from my Mom. But this time I made a small batch owing to space constraints and due to the weather conditions here, mine are not yet totally dry. So the picture is from the batch I got from my mom. I shall definitely update with the ones I made after they are totally dry. So for Week 1 Day 1 BM #17, here are the delightful sago crisps.

Ingredients - 


Sago / Sabudana / Saggubiyyam 1/2 cup
Green Chillies 3-4 (or as needed)
Cumin seeds 1 tsp
Salt as needed
Asafoetida 1/2 tsp
Lemon Juice 2 tsp (or as needed)


Saggubiyyam Vadiyalu


Method Of Preparation -


Pressure cook 1/2 cup of sago with 3 cups of water. After the pressure cooker cools down, mix well and set aside.


Grind the green chillies and cumin seeds to a coarse paste. Mix it into the boiled sago. Add in salt, asafoetida and lemon juice. Check for taste and adjust.


Arrange a plastic sheet in a sunny area and ladle the sago mixture dropping a tablespoon full of the mixture on the sheet couple inches apart. Since the mixture is slimy in texture, it will slide and assume any random shape.


Continue with the whole mixture and let it sun dry for about 36-48 hrs in total. Please flip them onto the other side so they are dried on both the sides.


After they are totally dry, store them in air tight containers.


For serving, just deep fry them in hot oil and enjoy with food of your choice or enjoy as a snack!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.

Preparation Time 40 min + actual pouring time 20 min
Approx 100 pieces

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Posted by Harini R on Sunday, June 3, 2012
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Biyyam Vadiyalu ~ Sun Dried Rice Fritters ~ Rice Fryums


Weekend lunches in my childhood were always special. Amma used to make her famous Bisi Bela Bath or Vangi Bath or Alu Bath or Mixed Vegetable Bath, Rasam and Curd Rice and not to forget the various vadiyams(fryums) and appadams(papads). So we are used to eating fryums as part of elaborate lunches or over weekends when there is something special being cooked. Needless to say they form an integral part of festive or ceremonial meals. They definitely add a different dimension to the mundane looking food at times :)


That said, I have not been successful in making vadiyams on my own until recently. My MIL on her last trip gave me the idea of sun drying the vadiyams in the car (details at the end of the post). I was astonished at her idea and my dear husband even ridiculed and laughed at that idea. But her thought process was very adaptive to the circumstances and focused too. So she went ahead with my assistance to dry vadiyams  in the car and lo! they were dried to perfection!! When S was served these vadiyams along with a weekend lunch, he had to bite back his words much to my amusement!! The conversation at the table was worth recording for future generations to have fun!!
My first attempt at making these at home all by myself was rewarded by compliments by my family :)
This forms part of the BM#8 for Day 4 under the theme 'Condiments'. Also check for the other marathoners here.


Biyyam Vadiyalu
Deep fried Vadiyams before they disappeared!


Ingredients - 


Rice Flour 1 cup
Salt as needed
Jeera/Cumin seeds Powdered 1 tsp
Hing 1/4 tsp
Water 2 1/2 cups


Oil for deep frying


Note that this quantity is very small and these vadiyams would be sufficient for 8 people or a single sitting. Since I was attempting it for the first time and the weather here is known to throw surprises every hour, I didn't have the nerve to make a bigger batch :)


Biyyam Vadiyalu
Perfectly sun dried Vadiyams


Method Of Preparation - 


Boil water in a sauce pan and add salt, cumin powder and Hing.


Reduce the heat and gradually add the rice flour while mixing to avoid lumps.


Remove from fire and cover the pan with the lid to enable the steam to cook the rice flour further.


After about 10 minutes, knead the rice flour dough to a soft and smooth dough.


Prepare some thick plastic sheets or a white clean cloth and spread them in the sun. If preparing this in the shade make appropriate arrangements to carry the delicate plastic sheet or the cloth onto the sunlit area.


Biyyam Vadiyalu
Ready to be dried in the car


Fill in the Murukku / Chakli press with the dough and press out chaklis of desired shape on the cloth or plastic sheet.


Once the dough is all used up place these sheets filled with the fryums in direct sun light for at least 48 hrs. making sure these fryums are sun dried on both the sides.


Store them in zip lock covers until further use.


Under the circumstances, I was unable to dry them in direct sun light. So I put these sheets in my car which is parked outside with the windows rolled up. I am told that in peak summer, when the outside temperatures are above 85 F, the temperature inside a closed car parked in the sun has a temperature up to 120F. I cannot vouch for the accuracy of that information but I can be sure that these fryums had sufficient heat to dry up perfectly! So for those of you living under the conditions where you cannot sun dry as we would do back home in India, this is an option to consider. Don't you all agree??


To serve these yummy fryums, deep fry these dried vadiyams and serve with sambar and rice or Bisi Bele Bath. My kids had this for a snack!


Sending these to Srivalli's Condiment Mela.


Preparation Time 1 hr
Makes 8 servings (approx)

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Posted by Harini on Friday, August 26, 2011
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