Boodida Gummadi Kaya Vadiyalu Recipe - Ash Gourd Vadiyalu

Budida  gummadi kaya vadiyalu | Ash Gourd Vadiyalu | Ash Gourd Fryums
 Ash gourd fryums or budida gummadikaya vadiyaalu recipe is one of the classic Andhra recipe which is made with Urad Dal and ash gourd.Summer is the best season to prepare vadiyalu  appadalu and other fryums items. Because they have to be sun dried and stored for several months..These are side dish for dal,sambar or can be try them as a snack too. 


|Ingredients :

• Ash Gourd  ( Boodida  Gummadi  Kaya - 1 medium sized

• Urad dal - 1/4 kg
• Green chillies - 10 or 15 
• Salt - as needed
• Asafoetida  (Hing )-- 1 tsp

  

  Sun dried Ash gourd fryums /Boodida Gummadi Vadiyalu

  
  

  
  

  
  

Method :

1. Wash the ash gourd well with water.
2. Chop the ash gourd  into small pieces.Add half table spoon of salt to the ash gourd pieces.
3. Wrap them in a cotton cloth placing  a heavy weight over night
4. Wash the Urad Dal  thoroughly and soak for 3 to 4 hours.
5. Next day morning grind the Urad Dal with green chilies,Asafoetida and salt.
6. Combine the ash gourd pieces and urad dal batter thoroughly.
7. Now spread a plastic sheet or cloth and place it on the floor in the sunlight.
8. Take a small portion of  batter with your fingers and place them on the plastic sheet .
9. Make sure they should be in  one inch gap.
10. Repeat the process till all batter is over.
11. During summer season they may get separated easily in the evening. Remove them from plastic sheet and place them in a plate in reverse position.
12. Dry them for 2 to 3 days in hot sun.
13. Store them in an air tight container.
14. Shelf life of these vadiyalu is 2 months.
15. Fry them in hot oil and  place them in a kithen towel to absorb excess oil.
16. Serve with Dal or Sambar.

Fried ash gourd fryums