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!!!!!!
- 1kg.Yellow cucumber(nearly 2lbs.)
- 1/2kg.Thick Poha/Dampudu Atukulu
- 2-3tsp.Red Chili Powder
- 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.