Budida Gummadikaya Vadiyalu or Ash gourd fritters, follow step by step instructions. Vadiyalu made with gummadikaya or ash are very famous in telugu cuisine.
Vadiyalu or any sun dry items are a must have in every household in Telugu people. There are different varieties of vadiyalu and among them ash gourd are very popular.
It goes well with dal, rasam and sambar. We need to have lot of patience and time to prepare them. The hard work involved in it is worth, as the Budida Gummadikaya Vadiyalu stays for long, like more than a year. Check out for other sun dried recipe of saggubiyyam vadiyalu and some more are in the queue.
Start the preparation a day before only. Cut the vegetable, tie it in a cloth to let the moisture or water present in the vegetable drain out. Put some heavy weight on it to remove excess water.
Soak urad dal and grind it to make smooth paste like batter. But we do not add any extra water to grind the dal.
Mix the dal batter and ash gourd pieces along with other spices. Spread vadiyalu on a sheet and keep it under sun for a day or two to dry.
Let them dry completely. Yay!!your vadiyalu ready for frying. They would last for more than a year. We can store them in an airtight container.
No cooking is involved in it. Unless we fry them. of course they come in handy when there is no curry and they are the best accompaniments for dal, sambar and rasam.
Key Ingredients in Budida Gummadikaya Vadiyalu :
- Ash Gourd: ash gourd or budid gummadi kaya should be over-matured. And a white powdery layer should form on top of it.
- Urad Dal: Soak half portion of the weight of ash gourd.
- Salt: Add salt to taste.
- Green Chillies: Add them according to our tatse.
- Cumin Seeds: gives a nice crunchy taste to the vadiyalu and helps in easy digestion.
Step by step procedure:
- Along with the skin cut ash gourd into small pieces. Some crush them using mortar and pestle, grating is an option we can use. But chopping is the easy way.
- Squeeze out water and tie them tightly in a cloth and place a heavy weight to drain out excess water. Do this process a day before only.
- Soak urad dal for 8 hours. Grind it to a fine paste. Better not to add water, but only if required add very little portion to make the grinding smooth.
- Grind green chillies, salt and cumin seeds into a smooth paste.
- Mix the gourd pieces,urad dal batter and green chillies paste together.
- Mix them well with hands. Do this process just before placing vadiyalu.
- Spread a plastic sheet under the Sun, Place very little amount of batter to make vadiyalu with help of a spoon or with hand.
- Dry them till they are crisp and dried completely.
Follow the steps properly and enjoy best budida gummadikaya vadiyalu with rasam, sambar or simply as snacks.
Budida Gummadikaya Vadiyalu | Ash Gourd Fritters
Ingredients
- 1/2 kg Ash Gourd – 1/2 kg
- 1/4 kg Urad Dal
- Salt to Taste
- 5 or 8 Green Chillies
- 1 tsp Cumin Seeds
Instructions
- Wash ash gourd and chop it.
- Some crush them in mortar and pestle and some grate them, it is our choice.
- I prefer to chop them only.
- Tie them in a cloth and place it in a colander.
- Place a heavy weight to squeeze excess water.
- Do the above process 10 hours before making vadiyalu or a night before.
- Soak urad dal for 8 hours. Grind it to a fine paste.
- Do not add water to grinding, add only if necessary to make grinder move smoothly.
- 1 tbsp at a time.
- The batter should be as thick or even more as that of vada batter.
- Grind green chillies, and salt make a coarse paste.
- Mix the gourd pieces, urad dal batter and green chillies paste together.
- Mix them well with hands. Do this process just before placing vadiyalu.
- Spread a plastic sheet or a cloth under the Sun.
- Place very little amount of batter to make vadiyalu with help of a spoon or hand.
- Allow them dry completely for two days.
- After the first day drying flip them to dry faster and complete.
Storing and Frying:
- Once they are dried completely, store them in an air tight container.
- For frying, heat oil in a kadai, drop each vadiyam in oil.
- Fry them till turn brown colour.
- Serve fried gummdikaya vadiyalu with dal, rasam and sambar.