Wadiyalu

I could not think of any regional food starting with W, in this A-Z Challenge, Journey Through Telangana Cuisine. I had to twist the letter, just like I did with Q, to come up with a post for today. I have W for Wadiyalu, actually spelled vadiyalu. Wadiyalu are sundried crisps, sundried lentil balls, sun dried patties made with either rice, lentils or vegetables. Name of the wadiyam(singular) starts with the ingredient used, followed by the word wadiyam. Some people refer sun dried crisps as appadalu but in my house, it is wadiyalu.

Vadiyalu, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine

There are basically three types of vadiyalu.

  • Crisps which can be eaten as it is or can also be served as an accompaniment for rice.
  • Patties which are usually served with rice. Tomato vadiyalu, ash gourd vadiyalu fall in this category.
  • Sun dried lentil balls which are added to curries with/without vegetables. The ones that are often prepared in my family circles is pesara wadiyalu

For today’s post, I have made one of each variety. However, I could not make pulusu with pesaru vadiyalu and shall post the recipe whenever I end up making it.

Saggubiyyam Vadiyalu
Tamata Atukula Vadiyalu
Pesaru Vadiyalu ~ Moong Dal Vadi

pesaru vadiyalu, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine

Ingredients:

  • 1 cup split Moong Dal with Husk
  • 1 tsp. Chili Powder
  • ¾ tsp. Salt
  • ¾ tsp. Coriander Powder (I used 1 tsp)
  • 1 – 1 ½ tbsp. Water
  • Pinch of Turmeric

Preparation:

  • Wash and soak moong dal for 4 – 6 hours or overnight.
  • Discard water and wash dal again, put in a strainer for few minutes to drain water.
  • In food processor or a grinder, take all the ingredients and grind to paste. I made a coarse paste but can be ground to fine paste as well.
  • Spread a cloth or a plastic bag on a clean surface. I used ziploc bag. Drop about 1 – 1 ½ tsp of paste on the surface.
  • Put in sun to dry. It took about 4-5 days to completely dry in 40s – 50s F temperature. I do not have a balcony. I put it in a window where I get plenty of sunlight.
  • When very dry, store in an airtight container and add to curries when preparing. These vadiyalu can be added with or without vegetables.

This day in 2014: Kosoi Bwtwi from Tripura
This day in 2015: Cheese and Herb Scones
This day in 2016: Saggubiyyam Vadiyalu ~ Sago Vadi ~ Tapioca Crisps and Tamata Atukula Vadiyalu ~ Tomato Poha Vadi
Events: This post also goes to A-Z Challenge for day 23, letter ‘W’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

So far in this A-Z Journey Through Telangana Cuisine,
A for Attu Tunukala Koora
B for Biyyapattlu
C for Chegodi
D for Dondakaya Barada
E for Ellipaya Karam
F for Fenugreek (Menthi) Aaku Pesaru Pappu Koora
G for Garela Pulusu
H for Hyacinth Beans (Anapakaya) Annam
I for Iguru, Goru Chikkudukaya Iguru
J for Jonna Rotte
K for Kudumulu
L for Laddu
M for Makka Gudaalu
N for Nethichamili Muddalu
O for Odappalu
P for Pappu & Pachi Pulusu
Q for Qimah Vundalu
R for Royyala Koora
S for Sakinalu
T for Tamata Pappu
U for Uppudu Pindi
V for Vankaya Poornam

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