logo
Food Advertising by

Blogging Marathon# 32: Letter W

Theme: A-Z Vegetarian Dishes of Andhra Pradesh

Dish: Wadiyala/ Vadiyala Pulusu (Sun dried Lentil Crispies Stew)

In Telugu, there is only one letter with the sound ‘va‘, so for the letters V & W I didn’t know how to choose the dishes. After thinking of all the appropriate words starting with w and the sound ‘va’ in Telugu, I decided to change the word Vadiyalu into Wadiyalu and made this lipsmacking pulusu/ stew.

This recipe is again courtesy of my mom. Every household has the tradition of making (w)vadiyalu or sun dried lentil crisps every year. My mom usually keeps me stocked up with fresh ones every time we visit India.

Today’s pulusu uses (v)wadiyalu almost like a vegetable. Usually pulusus/ stews are made with a assortment of veggies, but here vadiyalu give this dish the texture and taste. This dish tastes great with some steamed rice with a dollop of ghee and a curry — such a filling and comforting meal.
Print Recipe
Wadiyala Pulusu (Sun dried Lentil Crispies Stew) Yum
Wadiyala Pulusu (Sun dried Lentil Crispies Stew)
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Wadiyalu/ Vadiyalu (Sundried lentil crisps)
  • 1 Onion - medium, thinly sliced
  • 1 Tomato - medium, chopped
  • 2 chilies Green - slit
  • 2 tbsp Tamarind paste
  • 1 tsp masala Sambar
  • 1 tbsp Jaggery (optional)
  • 3 tbsps Cilantro leaves - chopped
  • to taste Salt
For Tempering:
  • ½ tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • 2 chilies Dry red
  • ¼ tsp Asafoetida / hing
  • 8 - 10 Curry leaves
Course side dish
Cuisine andhra
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Wadiyalu/ Vadiyalu (Sundried lentil crisps)
  • 1 Onion - medium, thinly sliced
  • 1 Tomato - medium, chopped
  • 2 chilies Green - slit
  • 2 tbsp Tamarind paste
  • 1 tsp masala Sambar
  • 1 tbsp Jaggery (optional)
  • 3 tbsps Cilantro leaves - chopped
  • to taste Salt
For Tempering:
  • ½ tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • 2 chilies Dry red
  • ¼ tsp Asafoetida / hing
  • 8 - 10 Curry leaves
Wadiyala Pulusu (Sun dried Lentil Crispies Stew)
Instructions
  1. Heat 2tbsp oil in a sauce pan; fry the vadiyalu until golden. Remove and set aside.
  2. In the same pan, add the tempering ingredients and once the seeds start to splutter, add the chopped onions and green chilies. Cook until the onions are translucent, about 3-4 minutes.
  3. Next add tomatoes and cook covered until they turn mushy. Add 2cups of water, tamarind paste, sambar powder, salt and jaggery. Bring the mixture to a boil and simmer for 4-5 minutes.
  4. Finally just before turning off the stove, add the fried vadiyalu and chopped cilantro. Serve with steamed rice and a dry curry for a filling meal.
Share this Recipe

15 thoughts on “Wadiyala Pulusu (Sun dried Lentil Crispies Stew)”

  1. That’s awesome pavani…never would I have thought of this dish for W..very good job and the dish no doubt would have tasted excellent..very lovely pics..

  2. already know the amazing flavor of pulusu with one I made earlier in the month – but with the wadi must taste awesome!

  3. already know the amazing flavor of pulusu with one I made earlier in the month – but with the wadi must taste awesome!

  4. I always associated these Vadis with Punjabi, Rajasthani, Gujarati, Maharashtrian recipes. First time in any South Indian recipe. Looks amazing. I am sure the taste will be wonderful. So different than what I am used to.

Leave a Reply

Your email address will not be published. Required fields are marked *