Sunday, April 24, 2016
Dr. Mantena's Special - Minumu Vadiyalu
Hello Friends! Today's update in Dr. Mantena's kitchen
is something special for summer. The Sun is terrifying people with its heat
these days as the temperature in most parts of India has crossed over 42.
People are trying various ways and means to beat this summer heat. People are
trying different types of fluids and juices to beat the heat. On the other hand
there are some other people who are taking advantage of this heat of the Sun.
Many ladies in Andhra and Telanga states are busy in making appadams and vadiyams
etc. You got it right; today's update is related to one of these. I am bringing
before you the 'summer special - Minumu Vadiyalu' in Dr. Mantena style.
Minumu vadiyams are prepared during summer in many
parts of India. It is known by different names in different parts and
languages. This is not actually a dish or recipe. We don't have to cook
anything here. These vadiyams are left to dry in the sun. They are quite handy
when you don't have enough vegetables at home or when the vegetable prices soar
up. They can be stored and used in different curries throughout the year. I
will try to update few varieties of recipes adding these vadiyams in future
updates. So without wasting much time let us try to know the ingredients
required for this summer special item.
Ingredients:
Black grams (Minumulu) - 1/2 Kg
Black Pepper - 1/2 cup
Fennel - 1/2
cup
green chilies - 1 cup
Method of Preparation:
1. Take 500 grams of whole black grams in a bowl and
soak in water for 10-12 hours. It is ideal to soak at night. Next morning,
rinse the grams with water and keep it a side. People generally use de-husked
black grams for making vadiyams. We are using whole black grams as they are
rich in protein, potassium, calcium, Iron and fiber.
2. Grind the rinsed grams in a blender or mixer
grinder. Remember not to grind into fine paste but leave small granules of the
dall. These granules give cracking taste when cooked. After grinding take it in
an open vessel and keep it aside.
3. Now take 1/2 cup of black pepper, fennel and a cup
of green chilies and grind them as well without making a thin paste as
mentioned above. People use plenty of salt, red chili powder and various
masalas to make it tasty. We are not using any of these items here. Black
Pepper and Fennel is also optional. I opted because it is giving great taste
and aroma when curries are cooked mixing this without oil, ghee, tamarind,
salt, red chilies etc.
3. Now mix this grinded powder into the paste of black
grams and mix well.
4. Now take a broad steel vessel and make small balls
of grinded mixture all over it and let it dry in the sun for couple of days.
Two to three days of drying is enough in April and May as the Sun is at the
peak. You can use any kind of broad board placing a thin cloth over it. Do not
use plastic to dry them.
5. Two days later, the vadiyams are ready to be stored
and cooked whenever you want.
Keep watching the space for more updates.
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