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.
- 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
- 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
- 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.
Logo courtesy :Â 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
that is perfect!! love this tangy and unique pulusu!! yummmmSowmya
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..
pulusu with wadi sound interesting and look so yummy !! 🙂 love to have them with steamed rice right now !!
Wadiyala pulusu is just inviting me.. Fingerlicking dish.
beautiful curry, loved the wadis as we call it here
already know the amazing flavor of pulusu with one I made earlier in the month – but with the wadi must taste awesome!
already know the amazing flavor of pulusu with one I made earlier in the month – but with the wadi must taste awesome!
The pulusu with Wadis is very inviting and so tempting. A new recipe for me.
Awesome post, Pavani. Looks so inviting!
This pulusu look so tempting and tasty
Lentil criisps stew looks so delicious ! Wish I could get that bowl….
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.
A bit of adjustment is required to fit into the alphabetic theme. This looks good!
Awesome. Love the adjustment and the curry.
Lovely click, especially the before and after frying one…Looks good!