• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Amma » Wadiyala Pulusu (Sun dried Lentil Crispies Stew)

    Wadiyala Pulusu (Sun dried Lentil Crispies Stew)

    Published: Sep 27, 2013 · Modified: Dec 19, 2019 by Pavani · Leave a Comment

    136 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    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.

    Wadiyala Pulusu (Sun dried Lentil Crispies Stew)

    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 1 hr
    Course: Side Dish
    Cuisine: andhra
    Servings: 4 serving

    Ingredients

    • 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

    Instructions

    • Heat 2tbsp oil in a sauce pan; fry the vadiyalu until golden. Remove and set aside.
    • 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.
    • 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.
    • 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.

    Notes

    Logo courtesy : Preeti
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
    Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
    A for Aava Pettina Aratikaya Kura
    B for Bagara Baingan
    C for Chimmiri
    D for Dosakaya Pachadi
    E for Erra Gummadikaya Pulusu
    F for Firni
    G for Gongura Pulihora
    H for Haleem/ Vegetarian Haleem
    I for Iguru/ Vankaya-Senagapappu Iguru
    J for Jonna Pindi Kudumulu
    K for Kakarakaya Podi Kura
    L for Lauju/ Laskora (Kobbari Lauju)
    M for Menthi kura Pappu
    N for Nuvvulu-Mamidikaya Pachadi
    O for Onion Pachadi
    P for Pindi Miriyam
    Q for Qabooli Biryani
    R for Ragi-Barley Sankati
    S for Sheer Qurma
    T for Thelega Pindi Kura
    U for Upma-Pesarattu
    V for Veg Dum Biryani
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Amma

    • Dibba Rotti Recipe | Minapa Rotti
    • Mix Vegetable Bhath
    • Instant Pot Sambar Recipe
    • Thokkudu Laddu | Bandar Laddu
    136 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Nivedhanams Sowmya

      September 27, 2013 at 6:39 am

      that is perfect!! love this tangy and unique pulusu!! yummmmSowmya

      Reply
    2. Srivalli

      September 27, 2013 at 12:39 pm

      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..

      Reply
    3. Manjula Bharath

      September 27, 2013 at 9:17 pm

      pulusu with wadi sound interesting and look so yummy !! 🙂 love to have them with steamed rice right now !!

      Reply
    4. Priya Suresh

      September 27, 2013 at 11:48 pm

      Wadiyala pulusu is just inviting me.. Fingerlicking dish.

      Reply
    5. The Pumpkin Farm

      September 28, 2013 at 12:27 pm

      beautiful curry, loved the wadis as we call it here

      Reply
    6. Global Tastes & Travels Inc.

      September 29, 2013 at 3:35 am

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

      Reply
    7. Global Tastes & Travels Inc.

      September 29, 2013 at 3:35 am

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

      Reply
    8. Supriya Nair

      September 30, 2013 at 4:51 am

      The pulusu with Wadis is very inviting and so tempting. A new recipe for me.

      Reply
    9. Harini-Jaya Rupanagudi

      September 30, 2013 at 9:16 pm

      Awesome post, Pavani. Looks so inviting!

      Reply
    10. preeti garg

      October 01, 2013 at 5:20 pm

      This pulusu look so tempting and tasty

      Reply
    11. Sapana Behl

      October 01, 2013 at 6:15 pm

      Lentil criisps stew looks so delicious ! Wish I could get that bowl....

      Reply
    12. Sandhya Karandikar

      October 02, 2013 at 10:41 am

      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.

      Reply
    13. Rajani S

      October 09, 2013 at 11:16 am

      A bit of adjustment is required to fit into the alphabetic theme. This looks good!

      Reply
    14. Archana Potdar

      October 10, 2013 at 3:43 pm

      Awesome. Love the adjustment and the curry.

      Reply
    15. veena krishnakumar

      October 24, 2013 at 3:40 am

      Lovely click, especially the before and after frying one...Looks good!

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • How to make Chocolate Custard with Custard Powder
    • Easy Injera Recipe | Step by Step
    • Cuban Tostones with Mojo Sauce Recipe
    • Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • The Best Cranberry Apple Chutney Recipe
    • How to make Eggless Latkes
    • How to make Vegan Ebelskivers Recipe
    • How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    136 shares