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    Home » Recipes » Tomato

    Published: Apr 27, 2016 · Modified: Apr 27, 2016 by Usha Rao

    Tamata Atukula Vadiyalu ~ Tomato Poha Vadi

    Vadiyalu are sun dried crisps, sundried lentil balls or patties made with either lentils, vegetables or rice. Name of the vadiyam (singular) starts with the ingredient used, followed by the word vadiyam. Vadiyalu are either added to curries to enhance the flavor, can be eaten with rice or eaten as it is as a snack.

    Tomato Vadiyalu, 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

    Today I have vadiyalu made with tomatoes and atukulu / poha / beaten rice. Atukulu and tomato puree are seasoned with chili powder, green chilies and salt, lot of herbs are thrown in to make the vadiyalu mixture. This mixture is then shaped into patties and sun dried until the patties are very dry, about 3 - 4 days, to up to a week. These are then deep fried and served with rice. It is usually mixed with rice.

    Tomato Vadiyalu, 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

    I made these vadiyalu as part of my Journey Through Telangana Cuisine for letter W. I had to twist the letter and do W for wadiyalu as I could not come up with any other regional food that starts with W.

    Tomato Vadiyalu, 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

    Below is the picture of sun dried vadiyalu, before frying.
    Tomato Vadiyalu, 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

    Below is the collage of step by step preparation of vadiyalu.
    Preparation of tomato, beaten rice sun dried patties, Atukulu tomato vadiyalu preparation,

    Yields: 16

    Ingredients:

    • ¼ cup Sesame Seeds
    • 2 medium sized Tomatoes (250 grams and about 1 cup when pureed)
    • 1 ½ cups Atukulu (120 grams)
    • 1 - 1 ½ tsp. Chili Powder (adjust to taste)
    • 1 - 1 ¼ tsp. Salt (adjust to taste)
    • ¾ - 1 tsp. Cumin Seeds
    • 3 small Green Chilies
    • 2 - 3 Green Onions, chopped (½ cup)
    • ⅔ - ¾ cup chopped Cilantro

    Preparation:

    • Wash and put the sesame seeds in a strainer to drain the water.
    • Wash tomatoes, chop and puree them in a grinder or a food processor.
    • Grind together green chilies and cumin to a paste. Cumin can be added whole but I prefer grinding it. I crushed these separately but green chilies and cumin can be added to tomatoes when pureeing.
    • Take all the ingredients in a bowl and mix well. Do a taste test and adjust seasoning.
    • Keep the mixture aside for 10 minutes until atukulu/beaten rice is soft. Atukulu will soak in tomato puree and no need to add any water. The day I made these vadiyalu, I was caught up in some other work and left the vadiyala mixture for 20 minutes. Atukulu very soft. That is fine though. In fact I liked the texture of the mixture.
    • Spread a clean cloth or a ziploc bag on a flat surface in sun. Take about 2-3 tablespoon of mixture in hand, make a round ball, flatten it to make a patty. Place it on the plastic bag or a cloth. Repeat, to make remaining vadiyalu.
    • I do not have a balcony or terrace to dry the vadiyalu under direct sun. I lined a baking tray with ziploc bag and placed my vadiyalu on it. Then put the tray in the window where I get plenty of sunlight from 11 am to sunset.
    • Let the vadiyalu dry for 3-4 days or up to a week until very dry. Flip the vadiyalu around once a day for even drying on both sides.
    • Once completely dry, store in an airtight container.

    To Fry Vadiyalu:

    • Deep Frying - Heat oil in a pan for deep frying.
    • Once the oil is hot, dip each vadiyam in water and immediately drop in hot oil. Do not soak the vadiyam in water, just dip in water and remove.
    • Fry the vadiyalu on medium high flame until brown, turning them around.
    • Once brown and fried on both sides, remove from oil, drain on paper towel.
    • Serve with rice.
    • How to eat the vadiyam? -Break the vadiyam into pieces, mix it with rice and eat.

    This day in 2014: Kosoi Bwtwi from Tripura
    This day in 2015: Cheese and Herb Scones
    This day in 2016: Wadiyalu and Saggubiyyam Vadiyalu ~ Sago Vadi

    « Saggubiyyam Vadiyalu ~ Sago Vadi ~ Tapioca Pearls Crisps
    Wadiyalu »

    Reader Interactions

    Comments

    1. samyuktha says

      April 05, 2017 at 12:13 pm

      My valium became hard after frying ,what to do pls help me

      Reply
      • MySpicyKitchen says

        April 07, 2017 at 9:52 am

        Samyuktha, this vadiyam is hard. That is how it is suppose to be. You will need to apply some pressure to break but it should not be like a rock that you need a hammer/hard object to break it into pieces.

        Reply
    2. Nalini says

      May 07, 2016 at 11:48 am

      Sounds very interesting, never tried this kind of wadiyalu..

      Reply
    3. sapana behl says

      May 03, 2016 at 8:41 pm

      Never heard of this kind of vadi.It looks too delicious.

      Reply
    4. Pavani says

      May 03, 2016 at 1:17 pm

      Very interesting wadiyalu Usha. Never tried this version. Will have to try.

      Reply
    5. srividhya says

      April 27, 2016 at 10:24 pm

      I agree with Valli. Never tried this.. bookmarking.

      Reply
    6. Srivalli says

      April 27, 2016 at 7:09 am

      Very interesting Usha..I have never tried this one..bookmarked!

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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