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.
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
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 teaspoon 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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Smruti | Herbivore Cucina says
Perfectly shaped and amazing texture in these Wadiyalu, Usha. I loved the collection too!
Nalini says
Nice and wonderful collections of Wadiyalu.Awesome clicks as well.
Vaishali Sabnani says
Very Interesting..I would never ever dream of making these at home..kudos dear.
Vaishali Sabnani says
Oh wow!..I would never dream of making these at home..awesome job Usha.
sapana behl says
Wadiyalu must have tasted great in the curries.Love your collage with different types of wadiyalu.
Pavani says
Wow Usha, you made these wadiyalu in this chilly weather. Kudos to your patience. Lovely pictures.
Amara says
Love your collection of wadiyalu Usha. Love the homemade ones.
harini says
Interesting collection of the v(w)adiyalu.
Gayathri Kumar says
I am planning on making some crispies this week. Will try this for sure. Looks very tasty..
srividhya says
Make wadiyalus when the sun shines.. Waiting for summer. Moong dal ones are new to me.. very nice.
Priya Suresh says
Always love the varieties of wadiyalu exists in Andhra cuisine, all those wadiyaly looks absolutely fabulous and now am looking for summer to give a try to those moongdal vadiyalus.
Suma Gandlur says
I am looking forward to a good summer this year to make vadiyalu at home. And need to check out that tomato version. Love your collection of wadiyalu.
Srivalli says
Wow I love Wadiyalu Usha..I am drooling over the pictures you have shared..such a treat during the summer…btw I guess it Vadiyalu can easily be spelled with W…:)