Ingredients:
Ash Gourd - 1
Urad dal - 1 kg
Green Chillies - 10
Asafoetida
Salt to taste
Method:
Ash Gourd - 1
Urad dal - 1 kg
Green Chillies - 10
Asafoetida
Salt to taste
Method:
- Peel and cut ash gourd into small pieces and tie them in cloth. Put some weight on cloth so the water comes out.
- Keep the water aside.
- Soak urad dal over night. Wash and grind the dal to fine paste by adding chillies.Add little water(use ash gourd squeezed water) to grind the dal.
- Add salt, asafoetida and gourd pieces to the ground dal.
- Take a big plastic sheet.
- Take small quantity and put them flat as vadiyalu on plastic sheet.
- Put the sheet directly to sunlight.
- Dry them till the vadiyalu comes out directly.
- Store in the airtight container.
- Fry in oil when ever you eat rice with sambar.
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