How To Make Traditional Budida Gummadikaya/Ash Gourd And Pottu Vadiyalu At Home

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Gummadikaya vadialu is a famous Indian traditional recipe.Gummadikaya/ash dal vadialu is the best combination with all kinds of dals. We can also make pottu vadialu with the help of the black coat on the urad dal.This is the best combination with all kind of dals and also with the rice.This recipe is a year-long recipe.you can use this recipe throughout the year if you dry them perfectly and store them in a tight container. 

GUMMADIKAYA/ASH GOURD VADIYALU


 Ingredients required for Vadiyalu
  • Gummadikayalu/ash gourd
  • Split black urad dal
  • Hing
  • Fenugreek seeds – 3 tablespoons
  • Green chilli
  • cumin seeds -1/2 teaspoon

PREPARATION:

  1. First Cut the ash gourd as shown in the picture and add required salt to it.
  2. Place all the pieces in a net cloth or a silk cloth and close it tightly with a strong thread.
  3. Keep a heavyweight on the pieces to drain all the water in the ash gourd for overnight.
  4. Also, soak split black urad dal for 6 hours and soak the fenugreek seeds for one hour
  5. Remove all the weight in the morning and wash urad dal to divide black and white dal. Keep all these separately to make Gummadi and pottu vadialu.
  6. Make a coarse paste of the green chilli.
  7. Now blend white dal and fenugreek seeds to a thick smooth paste without adding water.
  8. Take a big plate and add dal paste, required salt, chilli paste, cumin seeds and ash gourd pieces to it. Mix it well to combine all the ingredients.

HOW TO MAKE:

  1. Now take a white cloth and strain it into the water. Squeeze all the water from the cloth and spread the cloth on the ground evenly.
  2. Now take small balls of the paste and spread it as vadialu on the cloth as shown in the figure.
  3. Place this cloth under sunlight and leave it for one day if the sunlight intensity is more.If the sunlight intensity is less then leave it for two days.
  4. Reverse the vadialu with the help of a knife or spatula. Keep all the vadialu on a plate carefully and again place under sunlight to dry them completely.
  5. For serving, fry them in the oil till the colour changes to golden brown.

                      POTTU VADIALU



Ingredients required for pottu vadialu,

  1. Black coat from urad dal
  2. Hing
  3. Fenugreek seeds – 3 tablespoons
  4. Green chilli
  5. cumin seeds -1/2 teaspoon


PREPARATION:

  1. Make a coarse paste of the green chilli
  2. Now blend black dal and fenugreek seeds with water for 5 minutes to mix all ingredients. 
  3. Take a big plate and add black dal paste, required salt, chilli paste and cumin seeds to it.Mix it well to combine all the ingredients.

HOW TO MAKE:

  1. Now take a white cloth and strain it into the water.Squeeze all the water from the cloth and spread the cloth on the ground evenly.
  2. Now take small balls of the paste and spread it as vadialu on the cloth as shown in the figure.
  3. Place this cloth under sunlight and leave it for one day if the sunlight intensity is more.If the sunlight intensity is less then leave it for two days.
  4. Reverse the vadialu with the help of a knife or spatula.Keep all the vadialu on a plate carefully and again place under sunlight to dry them completely.
  5. For serving, fry them in the oil till the colour changes to golden brown. Now take a white cloth and strain it into the water.Squeeze all the water from the cloth and spread the cloth on the ground evenly.
  6. Now take small balls of the paste and spread it as vadialu on the cloth as shown in the figure.
  7. Place this cloth under sunlight and leave it for one day if the sunlight intensity is more.If the sunlight intensity is less then leave it for two days.
  8. Reverse the vadialu with the help of a knife or spatula.Keep all the vadialu on a plate carefully and again place under sunlight to dry them completely.
  9. For serving, fry them in the oil till the colour changes to golden brown.

TIPS:

  1. Take care to dry the vadialu completely.Otherwise, a layer of fungus is formed on the top of the vadialu which results in damages the vadialu.
  2. To make crunchy vadialu, choose black coated urad dal.
  3. Remove all the seeds from the ash gourd to avoid burning of the vadialu.
  4. Don’t add water while blending urad dal, This may lead to thin the consistency of the mixture.



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