Saggubiyam Vadiyalu

 This is in continuation with my earlier post on summer specials.These are done in summer and eaten in the whole year.I have given the link of previous post on summer specials at the end of this post.

Sagubiyam/Sabudana vadiyalu are must in any andhra house.These are dried in the sun for 2-3 days and eaten in the whole year.This recipe too calls for very few ingredients and just melts when deep fried.

Ingredients:-

Saggubiyam/Sabudana 1 cup
Water 5 cups
Buttermilk 1 cup
Cumin seeds crushed 2 tbsp
Salt as per taste.

Method:-

Wash saggubiyam and keep aside.

In a big deep vessel take 5 cups of water.Let it come to a boiling point.

Then slowly add the cleaned saggubiyam and constantly stirring until saggubiyam is translucent.Now add cummin seeds,salt and the butter milk.

Then stir and see that a layer doesn't form on the top.When you stir continuously the top layer is not formed.

Take a saggubiyam and check if it is cooked.If is it done let the mixture cool.It may take about 2 hours to completely cool.

By this time the mixture would have thicken.Stir once again and see that no lumps are formed.

Take a plastic sheet and spread the mixture in small flat rounds.Let it dry for the full day under the sun.

Evening slowly remove each vadiyalu and place them under the fan.Next two days again dry them under the sun.

Once dried they should be stored in a air tight container.And use it when required.

For frying

Heat oil and leave few vadiyalu into the hot oil.It takes few seconds to swell and change colour into white.Take it on a tissue and serve as snacks or with rice and dal.

Click the picture below for Biyyam Vadiyalu

Biyyam Vadiyalu

Vadiyalu is a type of fitters which are prepared in the summer and eaten the whole year until the next summer comes.They are many types of vadiyalu which are cooked and dried under

the sun.I never made vadiyalu myself,when i was with my mom she used to make the batter early in the morning and we all used to put vadiyalu on our terace.Usually the hot batter in taken by hand or a spoon and are kept on a wet cloth to dry.In the evening my mom used to bring them and used to peel the vadiyalu from the cloth and again they are dried for another two days not necessarliy on the terace.And these can be stored for more than year and can be fried when ever required. After getting married my mom sends me vadiyalu without fail.These vadiyalu mom made few days back.

Ingredients:-

Raw rice soaked overnight 2 cups

Salt as per taste

Cumin 1 tbsp

Green chillies crushed 5

Method:-

Grind the raw rice into smooth batter similar to dosa batter.

Boil 3 cups of water.Add salt,cumin seeds and green chillies to the boiling water.

Then slowly add the batter stirring continuously.Let it cook for 5 minutes and the batter becomes very thick.

Take a cloth, spread it on the floor and sprinkle water.

Wet your hands and put vadiyalu on the cloth preferably a cotton saree.

Let it dry for a one day.Bring it back in the evening and remove vadiyalu from the cloth.

Again dry it for another 3-4 days and store in a air tight container.

Deep fry when required.

Uppu Mirapakaya (Curd Chillies)

This is in continuation with my earlier post about the things which we do in summer and which is stored for a year and used through out the year.One such food is uppu mirapakaya/Majiga mirapakaya/curd chillies.It is a lengthy process but worth preparing it.It goes very well with hot rice and dal.And i love to eat with curd rice.Once again i didn't do this,my mom did for me.

Ingredients:-

Big green chillies 100gms

Butter milk 5 cups

Salt

Sun (yes you need bright hot sun for the chillies to dry)

Method:-

Fresh green chillies

Slit the green chillies

Green chillies soaked in the buttermilk

Green chillies soaked for 24hours (they change colour)

Dry them in the hot sun on a cloth or on a plastic paper.It is best on the cloth because we share our terrace i had to opt for plastic paper as the cloth leaves mark on the terrace.

Evening get them back.And again dry them for another day on the plastic sheet.

Dry them in a similar way for another 2 days and they become crispy.

Store in a air tight container.

Deep fry them and serve it with hot rice and sambar.

Red Chilly Powder

When summer starts all mom's are busy making the things which can be stored for a year like Red chilly powder,mango pickle,vadiyalu,uppu mirapakaya(curd chillies),appadalu(papads) etc.This practice of making the things has been passed to one generation to other.I never learnt what my mom learnt from my grandmother cause i am lazy and my mom is there to send me all very year after my marriage.One such thing is red chilly powder.This powder she does every year and can be stored for one year.And this is used in everyday cooking like a normal chilly powder in curries and pachadis.

I am planning to do few post of what we prepare in summer to be stored for year long.I invite you all to share your summer specials here in my blog,you can mail me your interest to varu012@gmail.com.

Ingredients:-

Red chillies whole 1 kg

Cumin seeds 100gms

Coriander seeds 200 gms

Salt 5 tbsp

Turmeric powder 1 tbsp

Method:-

Sun dry red chillies,cumin and coriander for two days.

Roast all the above ingredients separately.

Let it cool.Once cool grind into smooth powder.

Let it rest for a while and store in a air tight container.Don't use it directly,take small quantities and use it in curries and pachadis.

This is my first post in Summer special categories.