November 09, 2010


Ash Gourd - 1
Urad dal - 1 kg
Green Chillies - 10
Salt to taste


  • 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.
Note: Prepare this in summer.This is good for stomach disorders.

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