Methkut | A Versatile Spice Powder from Maharashtra

Today, I am sharing the recipe for Methkut, a versatile spice powder from Maharashtra that can be savoured with plain rice and ghee as a complete meal, or then used to spice up vegetables, Ukad and the like.

Methkut | Spiced Lentil Powder from Maharashtra
Methkut

I first made Methkut several months ago when I needed it for Kolhapuri Bhadang, but forgot to take pictures and write about it. I made a large batch this weekend because I wanted needed it for another batch of Bhadang and for a couple of other dishes that I am planning to make.

There are as many recipes for Methkut as there are regions in Maharashtra. I made one version and plan to try the recipes for other versions of Bhadang soon.

  • This post has been updated since it was first posted with some very valuable tips from Meghana Deshmukh. She told me to grind into a very fine powder and about this process called vastragaal karane in Marathi, which essentially means to use a cloth to sieve the Methkut to get a fine powder. I did as she recommended and the result was a Methkut powder that was much richer in flavour and greater in volume.

Meghana has also generously shared her mother’s handwritten recipe for Methkut with me and this I cherish the most. I will soon try Meghana’s heirloom recipe as well. 🙂

Thank you, Meghana, and look forward to learning more from you.

How to Make Methkut | A Versatile Spice Powder from Maharashtra

Methkut Powder
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Methkut | Spice Powder from Maharashtra

Methkut is a wonderful powder made with roasted lentils and spices. You will find Maharashtrians waxing eloquent over Methkut mixed with rice and ghee, the ultimate comfort food. 🙂 Do try it and you will know why!

Course: Sides
Cuisine: Indian, Maharashtrian
Author: Aruna
Ingredients
To Be Roasted
  • 1/2 Cup Chana Dal
  • 1/4 Cup Udad Dal
  • 2 tbsp Rice
  • 1/2 tsp Mustard Seeds
  • 3/4 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1/2 tsp Pepper
  • 2-3 Red Chillies
Other Ingredients
  • 1/3 tsp Turmeric Powder
  • 1/3 tsp Hing, Asafoetida
  • 1/3 tsp Soonth, Dry Ginger Powder
  • 1/3 tsp Nutmeg Powder
  • 2 Pods Green Cardamom
Instructions
  1. Over medium flame, heat a kadai (iron, preferable).

  2. Dry roast each of the ingredients listed under to be roasted separately. Roast over medium heat to extract maximum flavour. Stir constantly for even roasting.

  3. Set aside the roasted ingredients in a plate to cool.

  4. Add the nutmeg, turmeric, dry ginger, asafoetida, and cardamom seeds to the dry roasted ingredients.

  5. Grind to a fine powder.

  6. Use a fine mesh and sieve the Methkut powder.

  7. Grind the coarse bits again. Repeat the sieve-and-grind process, if required.

  8. Store Methkut in an air-tight bottle.

Recipe Notes

There are versions of Metkut that use cloves and cinnamon. I will try those soon. 🙂

Step-by-Step Method to Make Methkut

  1. Over medium flame, heat a kadhai.
  2.  Add the chana dal and roast till the dal becomes light brown in colour.
  3. Remove the chana dal into a plate.
  4. Add udad dal to the kadhai and and roast till the dal turns light brown in colour.
  5. Add the roasted udad dal to the chana dal.
  6. Add the rice to the kadhai and roast till it becomes opaque.
  7. Add the roasted rice to the roasted dals.
  8. Add the coriander seeds to the kadhai and roast till they start to change colour.
  9. Add the roasted coriander seeds to the roasted dals and rice.
  10. Add the cumin seeds to the kadhai and roast till they start to change colour.
  11. Add the roasted cumin seeds to the plate containing roasted dals and rice.
  12. Add the mustard seeds to the kadhai and roast till they start to pop.
  13. Add the mustard seeds to the roasted dals and rice.
  14. Add the fenugreek seeds to the kadhai and roast till they start to brown.
  15. Add the browned fenugreek seeds to the roasted dals, rice, and spices.
  16. Add the red chillies to the kadhai and roast for a few seconds till it starts to change colour.
  17. Add the chillies to the roasted dals and spices.
  18. To the roasted dals and spices, add the unroasted pepper, turmeric, asafoetida, nutmeg powder, dry ginger powder, and cardamom seeds.
  19. Let the mix cool to room temperature.
  20. Grind to a fine powder.
  21. Using the finest sieve you can find, sieve the Methkut to separate the coarse bits.
  22. Grind the coarse bits again to get a fine powder and sieve again.
  23. Repeat this sieve-and-grind till you eliminate almost all of the coarse bits. I did it thrice and was left with about 1/2 tsp of coarse bits. Your Methukut is now ready. 
  24. Store in a dry, air-tight bottle.
Methkut Powder
Methkut Powder

Panchmel Dal | Panchkuti Dal | Panchratna Dal

I have been meaning to try Panchmel Dal | Panchkuti Dal | Panchratna Dal for a while now (ever since my trip of Rajasthan in the winter of last year) and finally made it this past weekend.

Panchmel Dal | Panchratna Dal
Panchmel Dal | Panchratna Dal

As the name suggests, Panchratna Dal uses 5 different lentils. I used Chana Dal, Tuvar Dal, Chilkewali Moong Dal, Udad Dal, and Masoor Dal. While the dal is delicious, be warned that it is rather heavy on the stomach, so I would advise that you eat in moderation, especially if you have a sedentary life like mine. 🙂

If you like Rajasthani food, do try my recipes for Gatte ki Sabzi, Gatte ki Kadhi, Rajasthani Kachi Haldi ki Sabzi, Mohanthal and Amrud ki Sabzi.

How to Make Panchmel Dal | Panchkuti Dal | Panchratna Dal

Panchmel Dal | Panchkuti Dal | Panchratna Dal is made with 5 lentils
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Panchmel Dal | Panchkuti Dal | Panchratna Dal
Prep Time
2 hr
Cook Time
30 mins
Total Time
2 hr 30 mins
 

Panchmel Dal | Panchkuti Dal | Panchratna Dal is a recipe from Rajasthan. It uses 5 dals and is a great accompaniment for both rice and roti. 

Course: Main Course
Cuisine: Indian, Rajasthani, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
The 5 Dals
  • 1.5 tbsp Tuvar Dal
  • 1.5 tbsp Chana Dal
  • 1.5 tbsp Masoor Dal
  • 1.5 tbsp Udad Dal (You can use Chilkewali Udad Dal)
  • 1.5 tbsp Chilkewali Moong Dal
The Tempering
  • 1/2 Cup Finely Chopped Tomato
  • 1 tbsp Finely Chopped Green Chillies
  • 2 tsp Finely Chopped Ginger
  • 2 tsp Cumin Seeds
  • 1 tbsp Ghee or Oil
  • Salt to Taste
The Dry Masalas
  • 1 tsp Turmeric
  • 1-2 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Amchur Powder (or 1 tbsp lemon juice) - Optional
Instructions
Preparing the Dals
  1. Mix together all the five dals. 

  2. Wash well. 

  3. Soak in 1.5 Cups water for at least 3 hours.

  4. Pressure cook the dal for 4-5 whistles till they are well cooked.

  5. Using a heavy ladle mash the dal well.

Making the Tempering
  1. In a heavy-bottomed vessel or kadhai, heat the oil or ghee.

  2. Add the cumin seeds and stir-fry till they change colour.

  3. Add ginger and green chillies.

  4. Stir-fry for a few seconds.

  5. Add asafoetida and mix well.

  6. Add the tomato pieces.

  7. Over medium heat, stir-fry till the tomato pieces are well-stewed.

Making the Dal
  1. Add the turmeric, chilli, coriander, cumin and amchur powders. If you are using lemon juice, add the end after the dal is cooked.

  2. Stir-fry for a few seconds.

  3. Add the cooked, mashed dal, and mix well.

  4. Add salt and mix well.

  5. Bring to a boil.

  6. Serve the Panchmel Dal | Panchkuti Dal | Panchratna Dal hot with rice or roti.

Step-by-Step Instructions for Making Panchmel Dal | Panchkuti Dal | Panchratna Dal

  1. Cooking the 5 Dals
    1. In a large vessel, mix together all the five dals.
    2. Using running water, wash the dals till the water runs clear.
    3. Soak the washed dals in 1.5 Cups hot water for at least 3 hours. This helps the dals cook faster and better.
    4. After the dals are well-soaked, cook them in a pressure cooker 4-5 whistles.
    5. Using a heavy ladle, mash the cooked dals well.
  2. Getting the Tempering Ready
    1. In a heavy-bottomed vessel or kadhai, heat the oil or ghee.
    2. Add the cumin seeds and stir-fry till they change colour.
    3. Add ginger and green chillies.
    4. Stir-fry for a few seconds.
    5. Add asafoetida and mix well.
    6. Add the tomato pieces.
    7. Over medium heat, stir-fry till the tomato pieces are well-stewed.
  3. Using the Dry Masalas
    1. Add the turmeric, chilli, coriander, cumin and amchur powders. If you are using lemon juice, add the end after the dal is cooked.

    2. Mix well and stir-fry for a few seconds.
    3. Add the mashed dal to the cooked tomato mix.
    4. Mix well.
    5. Add salt to the Panchmel Dal and mix well.
    6. Bring the dal to a boil.
    7. Turn off the heat and cover the dal.
    8. Let the dal rest for 5 to 7 minutes.
    9. Serve the Panchmel Dal | Panchkuti Dal | Panchratna Dal hot with rice or roti.
Panchratna Dal | Panchmel Dal | Panchkuti Dal
Panchratna Dal | Panchmel Dal | Panchkuti Dal

Pindi Chole | Recipe by Chef Kunal Kapur

This recipe for Pindi Chole was triggered by a discussion by the admin of a food group that I am a member of. Donna wanted to make “almost black” Chole and there were many suggestions including the traditional recommendations of using tea leaves, amla and iron vessels.

Pindi Chole: Spicy Chickpea Curry from Punjab
Pindi Chole

Then Donna located this recipe by Chef Kunal Kapur for Pindi Chole and posted it on the group. When I saw the video on YouTube I was fascinated by the recipe and made it this past weekend!

Do try it and you will get authentic Pindi Chole.

How to Make Pindi Chole

Dark Pindi Choley with No Onion and No Tomato
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Pindi Chole | Recipe by Chef Kunal Kapur
Prep Time
6 hr
Cook Time
20 mins
Total Time
28 mins
 

This recipe yields dark coloured authentic Pindi Chole that is simply yum and a great accompaniment to rotis and puris.

Course: Main
Cuisine: Indian, Punjabi
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Chole, Chickpeas (200gms)
For Potli to Boil Chickpeas
  • 10 Cloves
  • 2" Cinnamon
  • 2 tsp Strong Tea Leaves
  • 3 Bay Leaves
  • 6 Green Cardamom
  • 2 Black Cardamom
For Tempering
  • 1.5 tbsp Ghee or Oil I used Ghee
  • 1 tsp Ajwain or Carom Seeds
  • 1.5 tsp Finely Chopped Ginger
  • 1.5 tsp Finely Chopped Garlic
Dry Masalas
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Amchur, Raw Mango Powder
  • 2 tsp Kasoori Methi Powder See Notes
  • 2 tsp Anardana Powder, Pomegranate Seeds Powder See Notes
Other Ingredients
  • 1/2 tsp Black Salt
  • 2 tsp Thick Tamarind Pulp
  • Salt to Taste
Instructions
Cooking the Chole
  1. Soak the Chole in 3 Cups Water for 6 to 8 hours.

  2. In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

  3. Place this potli/packet in the middle of the chickpeas.

  4. Cover and boil for about 45 minutes till done.
    Or 
    Pressure cook the chickpeas 4 whistles.

  5. Discard the potli.

  6. Drain and reserve the water in which the chickpeas were cooked.

Making the Pindi Chole
  1. In a pan large enough to hold the chole, on a medium flame, heat the oil or ghee.

  2. Add the ajwain, ginger, garlic and green chillies.

  3. Stir-fry till the raw smell of the ginger and garlic disappears.

  4. Add the dry masalas and mix well.

  5. Immediately add the cooked chole.

  6. Mix well.

  7. Add the black salt, salt, and tamarind paste.

  8. Mix well.

  9. Add a little of the reserved water.

  10. Over medium flame, cook for about 5 minutes till most of the water evaporates.

  11. Serve hot with puris or rotis.

Recipe Notes
  • To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
  • To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
  • I used readymade tamarind paste.

Pindi Chole from Punjab
Pindi Chole

 

Step-by-Step Instructions to Make Pindi Chole

  1. In a large vessel, soak the chickpeas in 3 Cups Water for overnight. I soaked for 8 hours.
  2. Using a white cloth, make a small parcel/potli of tea leaves green cardamom, black cardamom, cloves, cinnamon and bay leaves.
  3. Place this potli/parcel in the middle of the chickpeas. It will give the chole a dark brown colour as it cooks. In addition, the chole will also soak in the aromas of the spices.
  4. On a open flame, cover and boil for about 45 to 60 minutes till done. The chickpea should break easily when you press it.
    Or
    You can take the easy way out like I did and pressure cook the chickpeas.
  5. When the chick peas are cooked, discard the potli.
  6. Drain the excess water from the cooked chickpeas. Reserve the water as we may need some of it later.
  7. Making the Pindi Chole
    1. On a medium flame, heat the oil or ghee in a pan.
    2. Add the ajwain, ginger, garlic and green chillies.
    3. Stir-fry for about 1 minute till the ginger and garlic are fried.
    4. Add the cumin, coriander, turmeric, red chilli, amchur, kasoori methi and anardana powders.
    5. Mix well.
    6. Immediately add the cooked chole and mix well. Do not fry the dry masalas in the oil/ghee for long. We just want to add them to the hot oil/ghee and mix.
    7. Add the black salt, salt, and tamarind paste.
    8. Mix well.
    9. Add 1/4 cup of the reserved water and cook for 5 to 7 minutes till most of the water evaporates.
  8. Cover and let the Pindi Chole rest for 5 to 7 minutes.
  9. Serve hot Pindi Chole with puris or rotis.
Pindi Chole | Recipe by Chef Kunal Kapoor
Pindi Chole | Recipe by Chef Kunal Kapoor

Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma

Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma) is a recipe from the Marathwada region of Maharashtra. It is a great way to incorporate Jowar into your diet; apart from making the ever-popular Bhakri, Sorghum Dosa, or Thepla.

Jowar Flour Upma | Sorghum Flour Upma
Jowar Flour Upma | Sorghum Flour Upma

I have been trying to incorporate as much of millets as I can in my diet. They are are high on fibre and nutrients such as calcium, magnesium and phosphorus. Also they get digested slowly and so release energy slowly as well, which keeps you full for a longer time.

Millets: Nutrition Information
Millets: Nutrition Information

Jwaaricha Peethacha Upma is very easy to make and is very filling. As a result, it makes for an ideal breakfast or early evening snack. I also have this savoury Sorghum Upma as an early dinner sometimes. 🙂

Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma

How to Make Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma

Jwaaricha Peethacha Upma is a savoury dish made with Sorghum Flour Upma
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Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Jwaaricha Peethacha Upma is a recipe from the Marathwada region of Maharashtra. This Jowar Flour Upma is a great way to incorporate Sorghum into your diet; especially at breakfast time.

Course: Breakfast
Cuisine: Indian, Maharashtrian, Marathwada
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Jowar/Sorghum Flour
  • 1/3 Cup Buttermilk
  • 1.5 tsp Red Chilli Powder
  • 2 Cups Water
  • Salt to Taste
For Tempering
  • 2 tbsp Oil
  • 1 tsp Rai
  • 2 tsp Udad Dal
  • 1/4 Cup Peanuts
  • 2 Pinches Asafoetida
  • 1/2 tsp Turmeric Powder
  • 10-12 Curry Leaves
Instructions
Roasting the Jowar Flour
  1. Over a medium flame, dry roast the jowar flour till it starts to change colour.

  2. Remove into a plate and set aside to cool.

Making the Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
  1. In a pan, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add udad dal and fry till light brown.

  4. Add turmeric, asafoetida, and curry leaves.

  5. Mix well.

  6. Add the peanuts and stir-fry till the peanuts start to pop.

  7. Add the roasted Jowar flour and stir-fry for 5 minutes,

  8. Add red chilli powder, salt, and water.

  9. Mix well. Ensure there are no lumps.

  10. Cover and let cook for 5 to 7 minutes. Check occasionally and mix. 

  11. Add buttermilk and mix well.

  12. Cook and cover for 3 to 5 minutes.

  13. Turn off the heat. 

  14. Cover and let the Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma) rest for 5 to 7 minutes.

  15. Mix once and garnish with fresh coriander.

  16. Serve the Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma) warm with some Dahi on the side.

Recipe Notes

This recipe is from the book Culinary Treasures of Marathwada by Mai Deshpande.

Step-by-Step Method for Making Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma

  1. Dry Roast the Jowar Flour:
    1. Heat a pan and add the Jowar flour to it. Heating the pan helps in ensuring the jowar flour sautes faster and more evenly.
    2. Dry roast the jowar flour for about 5 minutes till it starts to change colour.
    3. Remove the roasted flour into a plate and set aside. If you leave the flour in the hot pan, it will continue to roast.
  2. Getting the Tempering Ready:
    1. In a kadai, heat the oil.
    2. Add the mustard seeds and wait till they splutter.
    3. Add the udad dal and stir-fry till it is light golden brown. When you add the peanuts, the udad dal will continue to fry.

    4. Add the turmeric powder, asafoetida, and curry leaves.
    5. Mix well.
    6. Add the peanuts and stir-fry till they start to pop.
  3. Making the Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
    1. To the tempering, add the roasted jowar flour.
    2. Mix well.
    3. To the jowar flour and tempering mix, add water, red chilli powder, and salt.
    4. Mix well.
    5. Cover and cook for 3 to 5 minutes. Stir occasionally to ensure the Upma does not burn.

    6. Add the buttermilk.
    7. Mix well and cook the Jwaaricha Peethacha Upma covered for 2 to 3 minutes.
    8. Turn off the heat and let the Jwaaricha Peethacha Upma rest for sometime. This will ensure that it dries out a bit.

    9. Mix with a spoon or fork to get a crumbly texture.
    10. Garnish with fresh coriander.
    11. Serve warm with some dahi on the side.
Jwaaricha Peethacha Upma | Jowar Flour Upma
Jwaaricha Peethacha Upma | Jowar Flour Upma

Atukula Vadiyalu (Andhra Style Aval Vadam | Avalakki Sandige)

I absolutely love vadiyalu and hope to share many traditional Andhra vadiyalu recipes on this blog as time goes by. Last year I posted the recipe for Pela Vadiyalu and Vidya contributed a recipe for Saggubiyyam Vadiyalu. Today, it is the turn of Atukula Vadiyalu.

Atukula Vadiyalu | Aval Vadam
Atukula Vadiyalu | Aval Vadam

Made with Atukulu (as Poha or Beaten Rice is called in Telugu), these vadiyalu are very easy to make and need very few ingredients. Also, made correctly, fried Atukula Vadiyalu are light as air and relatively light on the stomach.

I chose to make Atukula Vadiyalu this week because I could do most of the work from the relative coolness of my home and then dry them quickly over the long weekend in the brutal heat we are experiencing.

And my calculation worked! I have 120 of the crispest sun-dried Atukula Vadiyalu waiting to be fried and savoured.

Vadiyalu are small sun-dried fritters that can be stored for months on end and fried as and when required. Called Sandige in Karnataka, Wadi in Punjabi, and Vadagam in Tamil, every region of India has its own treasure trove of these sun-dried treats.

How to Make Atukula Vadiyalu (Andhra Style Aval Vadam | Avalakki Sandige)

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Atukula Vadiyalu | Aval Vadam | Avalakki Sandige
Prep Time
45 mins
 

Atukula Vadiyalu ( called Aval Vadam in Tamil and Avalakki Sandige in Kannada) are sun-dried fritters made with beaten rice. They are fried as and when required, and are the best accompaniment to Sambar Rice.

Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian
Author: Aruna
Ingredients
  • 1.5 Kgs Thick Atukulu, Poha
  • 75 Gms Finely Chopped Spicy Green Chillies
  • 300 Gms Finely Chopped Onion Optional
  • 60 Gms Salt
  • 3 Handfuls Finely Chopped Coriander
  • 3 Litres Water
Instructions
Preparing the Atukulu
  1. In a very large vessel, dissolve the salt in water.

  2. Add the Atukulu to the salted water.

  3. With a gentle hand, mix well and set aside for 2-3 minutes. Do not use force or the Atukulu will disintegrate and you have have a lump on your hands!

  4. Transfer the soaked Atukulu into colander (s) and drain all the excess water.

  5. Leave the Atukulu to drain for about 30 minutes.

  6. Transfer the soaked and drained Atukulu into a large vessel.

  7. Add the chopped coriander, onion and green chillies.

  8. Using a gentle hand or a large ladle, mix till the onion, coriander and chillies are evenly distributed.

Making the Atukula Vadiyalu
  1. Take 1/2 a handful of the mix in your hand.

  2. Using both your hands, press into a circular disc about 2" in diameter and 1/2" thick. Unless the mix is very dry, do not add any water. If the Vadiyalu are disintegrating just sprinkle some water and mix with a gentle hand.

  3. Place the vadiyam on a plate. You can stack them as you can see from the image in the step-by-step tutorial.

  4. Repeat the process to make other vadiyalu. You will get about 110-130 vadiyalu.

Sun Drying the Atukula Vadiyalu
  1. Spread a 2 meter long cotton cloth or plastic sheet in the sun.

  2. Place the vadiyalu on the sheet to dry.

  3. Sun-dry for at least 3 days (24 hours in total) while flipping the vadiyalu over each day.

  4. Store in an air-tight container.

Frying the Atukula Vadiyalu
  1. In a kadhai, over medium flame, heat enough oil to accommodate 2-3 vadiyalu at a time. The Atukula Vadiyalu will swell as you fry them

  2. Add the vadiyalu and fry them for 2-3 minutes. Flip over after a minute.

  3. Serve as an accompaniment to Sambar Rice, Bisi Bele Bhaat, or indeed any one-pot rice meal.

Step-by-Step Method to Make Atukula Vadiyalu | Aval Vadam | Avalakki Sandige

  1. Soaking the Atukulu
    1. To a large vessel capable of holding about 3-4 kgs of Atukulu, add 3 litres of water.
    2. Add 60 gms salt to the water and mix well till the salt dissolves.
    3. With a gentle hand, mix till the Atukulu are well-soaked.
    4. Set aside for 5 minutes.
    5. Transfer the soaked Atukulu into colanders and let any excess water drain.
    6. Leave the Atukulu in the colander for 30 minutes. Any excess water will make the atukulu soggy and you will get lumpy vadams that will become rock-hard.

  2. Making the Atukula Vadiyalu Mix
    1. Transfer the soaked and drained atukulu back to the large vessel.
    2. Add the chopped coriander, onion, and green chillies.
    3. Mix with a gentle hand till the onion, coriander and chillies are well mixed. Remember that the atukulu are soaked so be careful not to mash them.

  3. Shaping the Atukula Vadiyalu, Style Aval Vadam, Avalakki Sandige
    1. Scoop 1/2 a handful of the mix into your palm.
    2. Using both hands shape the portion into a disc about 2″ in diameter and 1/2″in thickness.
      • You will have to use some pressure to ensure the vadiyam holds together.
      • If you feel the mix is too dry, sprinkle just a little water and mix with a gentle hand.
    3. Place in a plate or vessel.
    4. Shape the remaining vadiyalu.  You can stack them in layers; they won’t disintegrate.

  4. Drying the Atukula Vadiyalu
    1. Spread a cotton cloth (you can use an old saree or dhoti) or a plastic sheet in the sun.
    2. Weigh it down so that it does not fly or fold in the wind.
    3. Place the vaidyalu on the cloth/sheet with a few centimetres space between each. See the neat rows formed by my father! 🙂

    4. Let the vadiyalu dry in the sun for at least 3 days.
    5. Flip the vadiyalu over each day so that both sides dry well.
    6. A simple way to check if the vadiyalu are fully dried is to break one or two of them in half and checking the insides. Notice how the atukulu flakes are visible distinctly when the vadiyalu are properly dried.
    7. Store in an air-tight container and fry when required.
  5. Tips for Frying the Atukula Vadiyalu
    1. The vadiyalu swell a bit when you fry them, so always fry just a few of them at a time.
    2. Use oil that is medium hot. Also gently press the vadiyam as it fries. Otherwise, the outside of the vadiyam will fry but the inside will remain raw.
Atukula Vadiyalu | Avalakki Sandige
Atukula Vadiyalu | Avalakki Sandige