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Sunday, June 6, 2010

Ammamma Vantalu - Vadiyala Pulusu



Ammamma Vantalu - Grandmother's Cooking

When we were recently exchanging recipes, my mother casually mentioned about some dishes she had while growing up that I was not aware of. Such one simple dal recipe of my ammamma (maternal grand mother) caught my attention and here it is.
To sum up, vadiyala pulusu is a simple one spiced up with fried minapappu vadiyalu. Though my grandmother prepared this vadiyala pulusu only when she ran out of vegetables, we liked it very much and from now on, this is going to appear at our table frequently.

Ingredients to serve 4:
1/2 cup toordal
1/8 tsp turmeric powder
A handful of minapappu vadiyalu / uraddal vadi
Salt to taste
Chili powder to taste (about 1 to 1.5 tsp)
Lime sized tamarind (Soak the tamarind in a cup of water for about 30 minutesor nuke it in a microwave along with little water for about a couple of minutes. Squeeze the tamarind well with your fingers or put through a sieve and collect the thick pulp. Throw away the husks & residue.)
For tadka: 2 tsp oil, 1 tsp each mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida powder and a few curry leaves
Oil to fry vadiyalu



The cooking part:
* Wash the dal in two changes of water. Cook the dal with turmeric powder and about a cup of water in a pressure cooker till done.
* After the valve pressure is gone, remove the dal and add salt, chili powder, 3 Tbsp (or as needed) tamarind puree and mix well. Add water to bring it to sambhar consistency. Taste and adjust the salt/tamarind if needed. Bring it to a rolling boil, turn down the heat and let the sambhar simmer for about a couple of minutes more.
* Meanwhile, heat oil in a small pan and add mustard seeds & cumin seeds to it. When mustard seeds start to pop, add the asafoetida & curry leaves and turn off the stove. Add this to the sambhar and mix well.
* Heat about 1/4 cup of oil in a small wok / pan. Add the vadiyalu and toast them till they brown. Remove them with a slotted spoon and drain.
* Add the fried vadiyalu to the cooked pulusu and mix well.

Serve immediately with hot, steamed rice and a tsp of ghee.

Post a comment

23 comments:

Nithu Bala said...

Suma, this sounds very new to me..looks delicious too..thanks for sharing..

Torviewtoronto said...

simple and tasty recipe

Kiran said...

Nice and delicious plusu.Nice presentation.

Sanyukta Gour(Bayes) said...

love with plain rice n dal..my mom makes this with chana dal....love the platter......simply yum

Cooking Blog Indexer said...

This is a new recipe to me...very simple recipe...yum..

Priya (Yallapantula) Mitharwal said...

Wow, lovely and great idea !!! Thanks for this recipe, looks delicious :)

Priya said...

Thats a delicious dal..looks awesome..

Life is beautiful!!! said...

The dish looks nice. We make pulusu with papad. Your preparetion is very new to me.

Chaitra said...

chala bavundhi vadiyala pulusu,presentation kuda naku chala nacchindhi...
Inviting you personally to bread mania event
http://www.athidhyam.com/2010/05/event-bread-mania.html

suma said...

Sounds like heaven Suma!! Would love to eat this.

Nitha said...

Sounds delicious.. Nice pics too..

Shabitha Karthikeyan said...

Looks delicious...Suma what is vadiyalu..

Aruna said...

Suma, The pulusu looks fab!!!
Where do u get these vadiyalu..? Can u prepare these at home....please let me know!!! Thx

harini-jaya said...

interesting and definitely on my to-do list...currently enjoying mom's cooking in India!!

Shree said...

This is new to me. Will try :)

Suma Gandlur said...

Shabitha & Aruna,
We usually prepare minapappu vadiyalu at home during summer months.
Uradal is ground with green chilies and salt, dropped by spoonfuls and dried in hot Sun. The dried vadiyalu are then stored and used when needed.
Vadiyalu are called sandige in Kannada and have no idea what they are called in other languages.

Vegetarian Yogini said...

it looks so appetizing...and love the way you are presenting it. This one is the next in my menu!

Srimathi said...

Its been ages since I have made this at home. Will have to give this one a try.

Andhra Recipes said...

It Looking very special Dish of Telangana Pepole Its Realy......
I want to tast it........
Thanks for Ingredents making........

Jaya said...

It looks yummy..Feel like eating it from the screen itself

gvn avadhany said...

The recipe given really makes us to prepare this item the immediate next day and remember for memories of olden days in our childhood in villages.Pl convey our respects to your maternal grand mother and to your mother also. Wish you a very happy enjoyable memories from the great India
Annapurna & Avadhany

Mylife said...

chinna vadiyalatho kuda pulusu pettochu..without daal..using onions...try it once..u'll never leave it..but u need to add a little milk at d end.one of my favoutie dishes..idi andhra special..amma chestundi. but im trying for d first time..mee recipe chudagane..amma vanta gurthochindi..im trying dis one dis week..thanqq..

Suma Gandlur said...

Mylife,
Chinna vadiyalu ante minapappuvena? My mother too mentioned about dal less pulusu but for a variation we went ahead with the addition of toor dal. :)