Maagai | Magai | Magaya: Andhra Dried Mango Pickle

Summer means time for uragai and vadiyalu. While Avakai | Avakaya is the most famous of mango pickles from Andhra Pradesh, we have many others that are just as delicious. Today, I am presenting the recipe for Maagai (Maagaya | Magai), a pickle that needs the raw mango pieces to be marinated in salt and turmeric and then sun-dried till they are completely dried. These pieces are then mixed with the rest of the masalas and pickled to get a tangy and spicy Magai.

Magaya | Sun-dried Andhra Mango Pickle
Magaya | Sun-dried Andhra Mango Pickle

I first posted this recipe in April 2012 and am updating it today with step-by-step pictures. I will update it again later for a printable version.

Each mango pickle in Andhra Pradesh has a different flavour, texture, and technique.

  • For Avakai, we use large pieces of mango and use mustard (avalu in Telugu) as the primary flavouring agent. Avakai may or may not be sun-dried.
  • For Magai, we use small, sun-dried pieces of mango which have been marinated in salt and turmeric. Fenugreek is the main spice.
  • For Mammidikaya Thokku, we use sun-dried, grated mango, which has been marinated in salt and turmeric. In this pickle, we use only small quantities of fenugreek and mustard.

Coming back to Magai, it is one of my favourite pickles; not only can we eat it by itself, we can also use it to make two pachadis; a sweet one called Teepi Magai Pachadi and a savoury one called Magai Perugu Pachadi. You can also make a dal with it called Magai Pappu. So you see, this pickle is very versatile.

Magai - Raw Mango Pickle
Magai – Raw Mango Pickle

How to Make Magai | Magaya | Maagai: Andhra Raw Mango Pickle

Ingredients

  1. Raw Mangoes – 3 Kg
  2. Chilli Powder –  1/2 Kg
  3. Mustard Seeds – 25 Gms
  4. Fenugreek Seeds – 200 Gms
  5. Salt – 1/2 Kg
  6. Turmeric – 3 tbsp
  7. Gingelly Oil – 1.25 litres
  8. Red Chillies – 10
  9. Asafoetida/Hing – 1 tsp
  10. Mustard Seeds – 3 tbsp

To Store

  • Ceramic/Glass Bottle – 1 Large (about 3 Kg capacity; sterilised, bone-dry)

Method to Make Magai | Maagai | Magaya

Getting the Mango Ready
  1. Buy medium-sized mangoes which are deep green and firm. These tend to be sour and are used for pickling.

  2. Wipe the mangoes clean with a soft, dry, cotton cloth.
  3. Peel the mangoes and cut into thin long (2″) strips.
  4. Add 3 tbsp salt and turmeric.
  5. Mix well, and transfer to the ceramic or glass bottle.
  6. Close and set aside for 3 to 4 days. You will find that the liquid starts seeping out of the mangoes.
  7. On the 3rd for 4th day, separate the mango pieces and juice:
    • Take small handfuls of the marinated mango pieces and squeeze the juice from them.
    • Transfer the pieces into a separate vessel.
  8. So you have juice and pieces.
  9. Spread the mango pieces on a plastic sheet or dry cotton cloth.
  10. Sun-dry the mango pieces for about 3 days or till the mango pieces lose the moisture but are not very stiff.

  11. Also, sun-dry the juice for a day or two. I take the lid off the bottle and just let the juice sun-dry in the container so that it becomes a bit concentrated.
Getting the Oil Ready
  1. In a large, heavy-bottomed kadhai, heat the gingelly oil to a medium temperature.
  2. Add about mustard seeds and wait till they sputter.
  3. Turn off the heat.
  4. Add the red chillies and asafoetida.
  5. Let the oil cool completely to room temperature. Do not cover as this will lead to condensation.
Getting the Spices Ready
  1. Over low flame, in a heavy bottomed kadhai, dry roast the fenugreek seeds till they change color. It is important that you do this over a low flame because the fenugreek seeds must get roasted on the side as well. If you use a high-flame, then the seeds will roast only on the outside.
  2. Let the fenugreek seeds cool completely to room temperature and grind to a fine powder.
  3. Grind the rest of the mustard seeds to a fine powder.
Mixing the Magai Pickle
  1. Add the dried mango pieces to the juice and mix well. Set aside for 15 minutes. Add small quantities of the juice and mix. You should add just enough of the concentrated juice to ensure that the pieces become soft. There should be no extra liquid sloshing around. Discard any extra juice you may have.
  2. Add chilli powder, fenugreek powder, mustard powder, and salt to the mango pieces.
  3. Mix well.
  4. Add the completely cooled oil, chillies and mustard seeds, and mix well.
  5. Transfer to the glass or ceramic bottle and let the Magai pickle for about 4 weeks. After 4 weeks, the pickle is ready to eat.

The pickle can be used for up to 2 years after it is made. In my home, you will find pickles of many vintages; freshly made, 1-year old, 2-years old….. Each has its own specific use! 🙂

Tips

  • When making pickles, everything about you must be bone dry; your person, the vessels, and the environs.
  • Mangoes must be raw, dark green, and hard. If you use mangoes that are even a little soft, your pickle will be spoilt.
  • I cannot emphasize enough that everything must be dry.
  • Ensure that the fenugreek seeds are completely cooled before powdering them.
  • Ensure that the oil is completely cold before adding it to the pickle.
  • If you add hot ingredients, the water vapour they release is enough to spoil the pickle.
  • I normally take out as much pickle as I need in a separate bottle for everyday use.
  • Try not to open the bottles in which you store pickle for the long-term when it is raining or the atmosphere has high moisture content.

I love magai with just hot rice and gingelly oil, or then as a side dish to perugu annam (curd rice) or mudda pappu annam (plain lentils with rice).

Magai | Magaya: Sun-dried Mango Pickle from Andhra Pradesh
Magai | Magaya: Sun-dried Mango Pickle from Andhra Pradesh

Kacche Aam ka Hing Wala Achar | Instant Mango Pickle with Asafoetida

I love instant pickles because then I do not have to wait for the pickling. Today I present a super simple instant mango pickle from North India called Kacche Aam ka Hing Wala Achar. The double bonus for me here was the flavour of hing or asafoetida, a spice that I absolutely love, and the fact that this is a no-oil pickle.

Kacche Aam ka Hing Wala Achar
Kacche Aam ka Hing Wala Achar

In summer, we make so many pickles at home but for even the first taste I have to wait at least 2 weeks; and that is sheer torture. 🙁 So I am a great fan of instant mango pickles like Ava Baddalu, Menthi Baddalu, and Mammidikaya Mukkalu. These keep me going while I wait for my Avakai and Magai to pickle properly.

If you like the flavour of hing, try my recipe for Hinga Chutney | Coconut and Asafoetida Chutney.

If you are like me, you will absolutely enjoy this instant Kacche Aam ka Hing Wala Achar.

Before I forget: Thank you, Balasaheb Ardhapurkar, for recommending this pickle to me. 🙂

Recipe for Kacche Aam ka Hing Wala Achar | Instant No Oil Mango and Asafoetida Pickle

Kacche Aam ka Hing Wala Achar | Instant No Oil Mango and Asafoetida Pickle
Prep Time
10 mins
Resting Time
15 mins
Total Time
10 mins
 

This is a recipe for an instant, no-oil mango and asafoetida pickle called Kacche Aam ka Hing Wala Achar. It makes for a lovely side dish with dal-rice, and celebrates both mango and hing in equal measure.

Course: Accompaniment, Pickle, Side
Cuisine: Indian, Uttar Pradesh
Keyword: Instant Mango Pickle, Kacche Aam ka Hing Wala Achar, No Oil Mango Pickle
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Large Raw Mango, Kairi, Kaccha Aam (~150 Gms after chopping)
  • 1/2 tsp Turmeric, Haldi
  • 1 tsp Lal Mirch, Red Chilli Powder
  • 1/2 tsp Asafoetida, Hing
  • Salt to Taste
Instructions
  1. Peel and chop the mango into wedges about 1/2" thick and 2" long.

  2. In a bowl, mix together the mango pieces, red chill powder, turmeric, asafoetida, and salt.

  3. Mix well.

  4. Cover and set aside for 15 to 30 minutes.

  5. Serve as a side to Dal-Rice.

 

Instant, No Oil Mango Pickle with Asafoetida
Instant, No Oil Mango Pickle with Asafoetida

Method to Make Kacche Aam ka Hing Wala Achar | Instant No Oil Mango and Asafoetida Pickle

  1. If required, wash the mango, and dry thoroughly. I would wipe it clean and then leave it to air-dry for 1 hour.
  2. Peel the mango and cut it into long and slightly thick pieces. I cut them into 1″ long pieces about 1/2″ thick.
  3. Mix together the mango pieces, red chill powder, turmeric, asafoetida, and salt.
  4. Set aside for 15 to 30 minutes.
  5. Store in an air-tight jar. If all ingredients were bone dry, this pickle lasts some weeks. 
Hingwala Aam ka Achar
Hingwala Aam ka Achar

Andhra Budida Gummadikaya Vadiyalu | Sundried Ash Gourd Fryums

Budida Gummadikaya Vadiyalu is an art. Made well, these small Ash Gourd Wadis (Fryums/Small Papads) can be light as air and crunchy. Use too much batter and the vadiyalu turn rock hard and then any crunch you hear is most likely from a tooth or two cracking. 😀 😀

Andhra Budida Gummadikaya Vadiyalu
Andhra Budida Gummadikaya Vadiyalu

We Indians are a sentimental lot. Whenever we travel to our “native place” (aka cities, towns, or villages that the family originates from), we come back laden with all kinds of goodies that remind of us of our roots. When we went to Andhra every year, we used to come back with Pootarekulu, Madatha Kajalu, Bandar Laddu, Telaga Pindi, Mammdidi Tandra, and of course, Budida Gummadikaya Vadiyalu.

Native place is a concept that is a tad confusing to non-Indians. I grew up in Mumbai and live here. However, I still name the cities my parents grew up in as my “native place”. Never mind the fact that I visit these places just about once in two years. And I am inordinately proud of everything associated with these places. 🙂

Coming back to Budida Gummadikaya Vadiyalu, they are ridiculously easy to make and turn out just perfect as long as you observe a couple of rules. First, we need to remove every bit of water from the Ash Gourd and second the proportion of Udad dal batter we use should be just enough to bind and hold these ash gourd pieces together. Too much batter, and you will have vadiyalu that taste quite yucky and worse still cost you a pretty penny in dental work.

So here I am with a detailed step-by-step recipe to make the perfect Budida Gummadikaya Vadiyalu. Believe you me, all you need is some patience and you will be rewarded with light-as-air vadiyalu.

Do try my recipes for Aviri Vadiyalu, Pela Vadiyalu, and Atukula Vadiyalu.

Gummadikaya Vadiyalu
Gummadikaya Vadiyalu

Recipe for Andhra Boodida Gummadikaya Vadiyalu

Andhra Budida Gummadikaya Vadiyalu

This is the recipe for a traditional sun-dried fritter from Andhra Pradesh called Budida Gummadikaya Vadiyalu. Made with Ash Gourd (Petha Kaddu) and Udad Dal batter, a well-made Budida Gummadikaya Vadiyam is light as air and super-crunchy on frying.

Servings: 150 Vadiyalu/Wadiyan
Author: Aruna
Ingredients
  • 3 Kgs Budida Gummadikaya, Ash Gourd
  • 400 Gms Minapa Pappu
  • 50 Gms Pachi Mirapakayalu, Green Chillies
  • 2 Tsp Turmeric
  • Salt to Taste
Instructions
Prepping the Gummadikaya
  1. Wash the ash gourd and cut into thin pieces about 1" in length.

  2. Add 2 tbsp salt, mix well and let it rest for half-an-hour. 

  3. Take small handfuls of the ash gourd and squeeze all the water out of it. Transfer the squeezed pieces into another container.

  4. When all the ash gourd pieces are squeezed of the moisture, transfer them into a cotton cloth and make a bundle.

  5. Squeeze the bundle to remove any water that might be left.

  6. Hang the bundle for at least 4 hours to get rid of any moisture.

Making the Batter
  1. Wash and soak the udad dal in enough water for at least 4 hours.

  2. Drain all the water from the dal and grind to a thick paste.

  3. Grind the green chillies to a coarse paste.

Making the Batter for the Boodida Gummadikaya Vadiyalu
  1. Mix together the ash gourd pieces, the udad batter, turmeric, salt, and green chilli paste.

  2. Spread a cotton cloth or plastic sheet in an area that remains sunny for at least 6 to 8 hours in a day.

  3. Drop 1 tbsp of batter at a time onto the cloth/plastic sheet to form the vadiyalu.

  4. Let the vadiyalu sun dry for at least 4 days. Flip them over every day so that they dry completely.

  5. Store in an air-tight container.

  6. Deep-fry the Boodida Gummadikaya Vadiyalu just before serving.

 

How to Make Andhra Budida Gummadikaya Vadiyalu

Makes: Approximately 150 x 1.5″ vadiyalu

Ingredients

  1. Budida Gummadikaya or Ash Gourd – 3 Kgs
  2. Minapa Pappu, Udad Dal – 400 gms
  3. Pachi Mirapakayalu, Green Chillies – 50 gms
  4. Turmeric – 2 tsp
  5. Salt to Taste
  6. Water

Recipe with Step-by-Step Method for Andhra Budida Gummadikaya Vadiyalu | Boodida Gummadikaya Vadiyalu

  1. Just before you make the batter, grind the green chillies to a coarse paste.
  2. Getting the Udad Dal Batter Ready
    1. Wash the udad dal well under running water.
    2. Soak the udad dal in about 1.5 litres of water for about 4 hours. I soaked them overnight. More water will not harm but less will so be generous.

    3. Drain all the water from the soaked dal.
    4. Grind the dal in a thick paste (like for Medu Vada) without adding any water.
  3. Prepping the Budida Gummadikaya | Ash Gourd
    1. Wash the ash gourd well. Do not peel.
    2. Chop it into small pieces, about 1/4″ in width and 1″ in length.
    3. Place these pieces in a large vessel.
    4. Now add 2 tbsp salt.
    5. Mix well and set aside for about 30 minutes. Salting is essential as it draws out all the moisture from the ash gourd. You will be surprised as how much water this vegetable releases.
    6. Wait till the ash gourd reduces in volume and releases the water.
    7. Drain all the excess water.
    8. Take small handfuls of the ash gourd. Squeeze all the water from it and transfer to another vessel. The idea is to remove as much moisture as you can.
    9. Wrap the ash gourd pieces in a white cotton cloth.
    10. Make a tight bundle.
    11. Once again, squeeze the cloth wrapped pieces well to drain any excess water.
    12. Place it at a location where water can drain. Now place a really heavy weight on it. Make sure you have placed this arrangement at a place where the water can drain away from the pieces. If the water pools under them, this will be a wasted affair.

    13. Leave the pieces to drain for about 3 to 4 hours. I left them overnight.
  4. Making the Budida Gummadikaya Vadiyalu Batter
    1. After ensuring that the ash gourd pieces are quite dry, add the udad dal batter, green chilli paste, and about 1 tbsp salt.
    2. Mix well.
    3. Taste a bit of the batter; it should taste as though the salt is a tad less. Remember, the vadiyalu will become saltier after drying.
  5. Making the Budida Gummadikaya Vadiyalu
    1. Spread an old cotton saree (folded to have 2 or 3 layers) or a plastic sheet in a sunny area.
    2. Weight it down well, so that it does not fold over or get dislodged in the wind.
    3. Take a small bowl of water and the vadiyalu batter near you.
    4. Take small portions of the dough (about a 2″ ball) and gently drop it on the saree or plastic sheet.
    5. Repeat the process to make all vadiyalu.

      • The vadiyalu make look big initially but will shrink on drying.
      • If you feel the batter sticking to your palm, dip your fingers in water and rinse the excess dough off your fingers. Much like you would use a finger bowl. Shake off the excess water from your fingers and make the vadiyalu.
    6. Let the Budida Gummadikaya Vadiyalu sun-dry till all moisture evapourates.

      • I dried the vadiyalu for 4 days.
      • Each evening, I just cover the vadiyalu with the plastic sheet and let them be where they are. I remove the plastic sheet the next day. This prevents the dew, if any, from making the vadiyalu damp.
      • Flip the vadiyalu over every day to ensure they dry all the way. If the vadiyalu are sticking to the sari or plastic sheet, leave them alone and let them dry for another day. The vadiyalu will separate very easily from the cloth or plastic.
      • On the third or fourth day, break open a vadiyam or two to ensure the insides are dried.
    7. Store the vadiyalu in an air-tight container.
  6. Deep-fry Budida Gummadikaya Vadiyalu just before eating.
Boodida Gummadi Vaidyam
Boodida Gummadi Vaidyam

I am taking these crispy, crunchy treats to the A to Z Recipe Recipe Challenge, where this month we have to showcase recipes with ingredients whose English name begins with A. I chose Ash Gourd for my ingredient and am delighted to present this traditional Andhra recipe.

 

Gummadikaya Kura | Andhra Style Red Pumpkin Curry

This version of Gummadikaya Kura that is a family favourite. Flavoured with a coconut and sesame paste, and cooked with moong dal, Andhra Style Red Pumpkin Curry is from my mother’s side of the family. we eat it mixed with rice with fried Majjiga Mirapakayalu (Dahi Mirchi) on the side.

Andhra Red Pumpkin Curry
Andhra Red Pumpkin Curry

In fact, we  love anything to do with pumpkins: soups, salads, pies, curries…. This curry is very close to my heart because it was a particular favourite of my late mother and this is her recipe.

Making Gummadikaya Kura always reminds me of our mother-daughter moments; there were so many of them, yet so few. We used to go searching for a Gummidikaya (Lal Bhopla in Marathi or Kaddu in Hindi) that was orange as it could be, yet firm. We needed quite a bit of it as everyone at home is fond of this curry. We normally have fried Majjiga Mirapakayalu or  Magai Pachadi (both Magai Perugu Pachadi and Teepi Magai Bellam Pachadi as accompaniments).

Choose pumpkin that is orange yet firm.

Andhra Gummadikaya Kura
Andhra Gummadikaya Kura

How to Make Gummadikaya Kura | Andhra Style Red Pumpkin Curry

Gummadikaya Kura | Andhra Style Red Pumpkin Curry
Prep Time
10 mins
Cook Time
20 mins
Soaking Time
30 mins
Total Time
35 mins
 

This is the recipe for Gummadikaya Kura, the Andhra Style Red Pumpkin Curry. Flavoured with ground coconut, sesame, and red chilly paste, this curry is savoured with rice topped with ghee. 

Course: Accompaniment, Accompaniments, Side Dish
Cuisine: Andhra Pradesh, Andhra Recipes, Indian Food
Keyword: Andhra Pumpkin Curry, Gummadikaya Kura, Kaddu ki Sabzi, Pumpkin Curry
Servings: 4 People
Author: Aruna
Ingredients
  • 1/4 Kg Gummadikaya, Red Pumpkin, Kaddu
  • 1/3 Cup Pesara Pappu, Green Gram, Moong Dal
For the Masala
  • 2 tbsp Nuvvulu, Sesame Seeds, Til
  • 3 tbsp Kobbari, Grated Coconut, Nariyal
  • 2 Endu Mirapakayalu, Red Chillies, Lal Mirchi
  • 1/4 tsp Pasupu, Turmeric, Haldi
  • Salt to Taste
For the Tempering
  • 1 tbsp Nuvvula Nune, Oil, Til ka Tel (Any cooking oil will do)
  • 2 Endu Mirapakayalu, Red Chillies, Lal Mirchi
  • 1 tsp Minapa Pappu, Black Gram, Udad Dal
  • 1 tsp Senaga Pappu, Bengal Gram, Chana Dal
  • 1 tsp Avalu, Mustard Seeds, Rai
  • 8-10 Karivepakulu, Curry Leaves, Kadi Patta
Instructions
Prepping the Moong Dal
  1. Soak Moong Dal in about a cup of water for 30 minutes.

  2. Drain the water and set the soaked Moong Dal aside.

Prepping the Pumpkin
  1. Peel and cube the pumpkin into 1" cubes.

  2. Boil about a litre of water with 1/2 tsp salt.

  3. Add the pumpkin cubes.

  4. Parboil the pumpkin cubes till they are just cooked.

  5. Drain the water and set aside.

Making the Masala
  1. Grind together sesame seeds, coconut, 2 red chillies, turmeric, and 1/2 tsp salt into a thick paste with a little water.

Making the Gummadikaya Kura | Andhra Style Red Pumpkin Curry
  1. In a heavy bottomed vessel, heat 2 tbsp of gingelly oil on medium heat.

  2. Add mustard seeds and wait till they sputter.

  3. Add Udad and Chana dals, and fry till they are light brown.

  4. Add the remaining red chillies after splitting them and curry leaves. Fry for 5-10 secs.

  5. Add the Moong Dal and fry for 2 minutes.

  6. Add the ground sesame-coconut paste and fry for about 2 minutes.

  7. Add about 1/3 cup water and cook till the Moong Dal is just cooked. The moong dal should remain whole but break when pressed with a spoon.

  8. Add the pumpkin cubes and mix with a gentle hand. Add salt, if needed.

  9. Serve Gummadikaya Kura hot with rice and ghee, or rotis.

 

Recipe for Gummadikaya Kura | Andhra Style Red Pumpkin Curry

  1. Soaking the Moong Dal
    1. Wash the Moong Dal well, and soak it in a cup of water for 30 minutes. The moong dal will swell up and soften a bit.
    2. Drain the water and set aside the soaked dal.
  2. Getting the Pumpkin Ready
    1. Peel and cube the pumpkin into 1″ cubes.
    2. Boil 1 litre of water with 1/2 tsp salt.
    3. Add the pumpkin cubes and cook for 5 minutes till they soften a bit. You should be able to cut the pumpkin pieces with a spoon. The Pumpkin pieces should be firm and not turn to mush.
    4. Drain the hot water and set aside the pumpkin pieces. Do not leave the pieces in hot water as they will cook further.
  3. Making the Coconut-Sesame Paste
    1. Add sesame seeds, coconut, 2 red chillies, salt, and turmeric to a chutney grinder with a little water.
    2. Grind to a coarse paste.
  4. Making the Andhra Pumpkin Curry
    1. In kadhai, over medium flame, heat the gingelly oil.
    2. Add mustard seeds and wait till they crackle.
    3. Next, add the dals and wait till turn golden brown.
    4. Add the split red chillies and curry leaves.
    5. Fry for 5 seconds.
    6. Add the moong dal and stir-fry for a couple of minutes.
    7. Add the ground sesame-coconut paste and fry for a couple of minutes.
    8. Add about 1/3 cup water.
    9. Cover and let it cook for about 5 mins or till the moong dal  is a bit soft.
    10. Add the pumpkin cubes.
    11. Mix with a gentle hand. Add salt, if needed and mix well.
  5. Serve Gummadikaya Kura hot with rice topped with ghee, and with Teepi Magai Pachadi | Magai Bellam Pachadi and Magai Perugu Pachadi on the side.
Gummadikaya Kura | Andhra Style Red Pumpkin Curry
Gummadikaya Kura | Andhra Style Red Pumpkin Curry

Aviri Vadiyalu | Sundried Steamed Rice Papad from Andhra Pradesh

Today, I present Aviri Vadiyalu; an instant sun-dried papad made with small steamed rie flour “dosas” (for the want of a better word). I call these “instant vadiyalu” because they are ready in 1 day and do not need many many days of sun-drying like other vadiyalu.

Aviri Vadiyalu | Sun-dried Steamed Rice Batter Discs
Aviri Vadiyalu

Vadiyalu has no equivalent word in English. These are essentially small sun-dried “parcels” made with some kind of flour/starch and sometimes, contain vegetables. They are sun-dried till all moisture is removed and the stored. Vadiyalu are fried just before they are eaten. 🙂

Summers always meant making a lot of Uragayalu (Pickles), Appadalu (Papads), and Vadiyalu (Wadi/Vadagam). My maternal grandmother’s home used to bustle with activity with my mom, her  sisters, her sister-in-law, and her mother making a variety of summer goodies. The job of the grandchildren was to shoo away the birds that would want to feast on stuff laid out to sun-dry, but otherwise stay out of the way. 😀 😀

It is a tradition that I carry out even today albeit on a much smaller scale and it is also a more lonely affair now. 🙁 May be I should restart these activities with my cousins.

Typically vadiyalu need 3-4 days to dry completely (even in blazing sun). However, Aviri Vadiyalu dry in just a day because they have been steamed to remove moisture content. As a result, you can make these on any sunny day. Also, I would encourage newbies to sundrying to try this because it means instant success.

Do try my recipes for Pela Vadiyalu, Atukula Vadiyalu, Budida Gummadikaya Vadiyalu, and Saggubiyyam Vadiyalu.

Sun-dried Aviri Vadiyam
Sun-dried Aviri Vadiyam

How to Make Aviri Vadiyalu from Andhra Pradesh

Aviri Vadiyalu from Andhra Pradesh
Prep Time
10 mins
Cook Time
45 mins
Drying Time
6 hrs
 

This is the recipe for Aviri Vadiyalu from Andhra Pradesh. These are steamed sun-dried rice batter fritters that can be stored upto a year and are fried before being eaten.

Course: Accompaniments
Cuisine: Andhra Recipes
Keyword: Aviri Vadiyalu, Vadiyalu
Servings: 25 Vadiyalu
Author: Aruna
Ingredients
  • 1 Cup Rice, Biyyam (~300 gms)
  • 6 Spicy Green Chillies, Pachi Mirapakayalu
  • 2 tsp Cumin Seeds, Jeelakarra
  • 2 tbsp Grated Ginger
  • Salt to Taste
  • Water, as Needed
  • Oil for Greasing
Instructions
Making the Batter
  1. Wash and soak the rice in 2 cups of water for about 4 hours. 

  2. Drain the water and grind to a smooth, runny batter (dosa batter consistency).

  3. Grind the green chillies, ginger, and cumin together to a coarse paste. 

  4. Add the spice paste and salt to the rice flour batter and mix well.

Making the Aviri Vadiyalu
  1. Take a vessel capable of holding 1.5 litres of water.

  2. Pour 1 litre of water into it and bring to a boil.

  3. Take a plate that fits like a lid onto the vessel.

  4. Grease it with a few drops of oil.

  5. Place the plate on the vessel with the boiling water.

  6. Pour a small amount of batter and make a small circle about 3" in diameter.

  7. Cover with another plate and steam for 1 minute. You know the vadiyam is cooked when it becomes translucent.

  8. Using a sharp knife, loosen the edges of the Aviri Vadiyam and gently remove it and place it on a plate or a plastic sheet.

  9. Grease the plate again and repeat the process of making the Aviri Vadiyalu.

  10. When all vadiyalu are steamed, sun-dry them for 1 day (At least 6 hours) in bright sunshine. They will lose all moisture and become crisp.

  11. Store in an air-tight container.

Using the Aviri Vadiyalu
  1. Deep-fry the vadiyalu just before serving. Tastes fabulous with Pappu Annam, Sambar Sadam, or even when bits of it are mixed with plain rice topped with sesame oil.

Andhra Aviri Vadiyam
Andhra Aviri Vadiyam

Recipe with Step-by-Step Method for Making Aviri Vadiyalu from Andhra Pradesh

  1. Making the Batter
    1. Wash the rice under running water and then soak it in 2 to 3 cups of water for about 4 hours.
    2. Drain all the water.
    3. Using a little less than 1/2 cup water grind the rice to a smooth, runny batter (slightly thinner than dosa batter consistency).
    4. Ideally you should pound the green chillies, ginger, and cumin together to a coarse paste. I just pulsed them in the chutney grinder for a few seconds.  The cumin seeds should just break apart a bit but not become powder or tiny bits.

    5. Add the ground green chilli-cumin-ginger paste and some salt to the batter.
    6. Mix well. Add some water, if needed, to get pouring consistency. Remember to add just a little less salt than required because the vadiyalu will become saltier on drying.
  2. Steaming the Aviri Vadiyalu
    1. Take a vessel capable of holding 1.5 litres of water. Ideally this should be a pot or some such narrow-mouthed vessel; I did not have one so I used a regular vessel.
    2. Add 1 litre of water to the vessel and bring the water to boil. The water should be boiling throughout the process.

    3. Take a plate that fits like a lid onto the vessel and lightly grease it with a few drops of oil.
    4. Place the plate on the vessel with the boiling water.
    5. Pour about 2 tbsp of batter onto the lid and shape it into a small disc about 3″ in diameter.
    6. Cover the Aviri Vadiyam with another plate and steam for 45 seconds. Lift the covering plate and check. The vadiyam is cooked when it becomes translucent.
    7. Remove the cover and the plate containing the Aviri Vadiyam from the vessel with the boiling water.
    8. Using a sharp knife, loosen the edges of the cooked vadiyam and gently peel it off the plate.
    9. Place the cooked Aviri Vadiyam on a plate or a plastic sheet.
    10. Grease the plate again and repeat the process to make the rest of the Aviri Vadiyalu.
  3. Sun-Drying the Aviri Vadiyalu
    1. When all vadiyalu are steamed, spread them on cotton cloth or a plastic in a sunny area. I use the terrace of my apartment complex.

    2. Sun-dry the vadiyalu for 1 day (at least 6 hours) in bright sunshine. They will lose all moisture and become crisp. If your drying them in a windy area ensure that you cover the vadiyalu with a very thin cloth (crepe/georgette dupatta) or plastic sheet as they are very light and tend to fly after drying. In such a case, you may need a couple of more hours in the sun.

    3. Store in an air-tight container.
  4. Using the Aviri Vadiyalu
    1. Deep-fry the vadiyalu just before serving. Tastes fabulous with Pappu Pulusu Annam, Charu Annam, Sambar Sadam. In Andhra, we even crush vadiyalu a bit and mixed them into plain rice topped with sesame oil. Then we eat morsels of this rice with some pickle on the side.
Aviri Vadiyalu
Aviri Vadiyalu