Wednesday, June 8, 2011

Dosakaya Vadiyalu/Yellow Cucumber Fryums

In India it's not only summer season but also season for pickles and vadiyalu/fryums. I had never tried my hand in pickles or vadiyalu as I usually get them from my mom, but this year a friend of my shared this lovely, simple and tasty recipe of her Mom to me, these vadiyalu can be made on moderate temperature days also, i mean not only in hot summers. For the people living in abroad can make them on their window sills also, isn't it sounding interesting to folks out there.......................come on try your hand on these in this summer, believe me they will never go wrong and you feel like a pro after seeing the outcome..................Thank you my friend for sharing this recipe with me!!!!!!

Things Required:

  • 1kg.Yellow cucumber(nearly 2lbs.)

  • 1/2kg.Thick Poha/Dampudu Atukulu

  • 2-3tsp.Red Chili Powder

  • 1/4tsp.jeera

  • Salt to taste

  • 3tsp.Nuvvulu/Sesame Seeds(optional)

  • 4-5spring of Curry Leaves(roughly chopped)


  • Peel the cucumbers, remove the seeds, grate them and keep aside.

  • wash poha/atukulu, squeeze out excess water and keep them aside.(do this step just after grating the cucumbers, if you do this step first the poha becomes too soft too handle).

  • Now add salt, chili powder, jeera, sesame seeds, curry leaves, poha and mix well and keep it aside for 5min., till the poha absorbs the cucumber juice and becomes soft.(The mixture should not be soggy or runny, if so add little more poha/atukulu)

  • Place a polythene cover or silver foil on the table and take little portions of the above mixture and flatten them with your fingers and put them on the foil, once you are done with them, take them and put them in a sunny place for 2 days.

  • Once they are dried properly, store them in an air tight container.

Heat required oil for deep frying, the oil should not be too hot, once the oil reaches moderate temperature drop these yadiyalu/fryums, fry them til light golden brown color, they should not be fried til deep brown color because they give burnt smell. Enjoy them as side for dal curries.

Tuesday, June 7, 2011

Masala idli

The reason for this idli to come up on the table and get a click is...... the scorching forgot to refrigerate left over idli batter till afternoon, due to hot climate it's more fermented, was too sour to be an idli, i requested MOM to suggest for transformation, she gave me this idea......which was sooo simple yet tasty and different.........if you gals have the same issues....give it a try and you will simply love it..............

For 2cups over fermented idli batter, Take 2tsps.oil, once its hot enough add 1tsp.urad dal, 1/2tsp.mustard seeds, 1/4tsp.jeera, once they start to splutter add curry leaves, 1/4cup shredded carrot, 1/8cup chopped beans(optional), 2green chillies(finely chopped), 1''ginger(finely chopped), few dashes of hing, fry for a min. remove from the flame and add them to fermented batter, adjust the salt if needed, mix well. Add the batter to idli plates, steam them and enjoy
tangy yet tasty masala idlies.

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