By the time you hear this dish many will think what is this vadiyalu or else some may be aware of this but dont understand it. These vadiyalu is a type of fritters kept with urad dal. I will sure post that recipe in the recent times when summer begins. These are available in indian stores for now and can be made with that and in india this is available in any super market in small packets. If you prepare any curry or any gravy too with this vadiyalu then you need not have any other side dish too....this is that tasty and i love the dishes made with this Urad dal Fritters or Minapa vadiyalu... Here is the picture of vadiyalu and the procedure for the overall dish...
Minapa Vadiyalu - 1/2 cup
Methi leaves - 1 bunch
Tamarind juice - 1 cup
Tomatoes - 1
Chillis - 4
Fenugreek seeds - 1tsp
Mustard seeds - 1/2 tsp
Jeera powder - 1tsp
Oil - 2tsp
Half onion/ 3 to 4 Spring onions
Pinch of turmeric
Salt to taste
- Heat pan add oil, add mustard seeds, fenugreek seeds and when mustard seeds starts spluttering add the spring onions, chillis and fry for sometime.
- No need to fry onions till brown just when they turn transparent add the methi leaves and saute it till the leaves are little soft.
- Now add the tamarind juice, tomatoes, little water, salt, turmeric and let it boil by keeping the lid.
- Meanwhile you need to dry roast the Vadiyalu in a pan til they lightly turn brown colour but make sure it is not blackened, then keep it aside.
- Now when the Pulusu starts boiling and a little thick (not too much thick is needed as and when we add the vadiyalu it will take in some juice from it and it will become thick anyways. So make sure it had some gravy and little thin) add the fried vadiyalu in it and switch of the flame immediately.
- Have to switch off the flame immediately and keep the lid and serve it after 15 mins with rice. (Served after sometime so that in meantime these fritters become soft).