When people think of Andhra or Andhra food, they usually
think of spicy Gongura pachadi, pappulu, pesarattu and pulihora(Tamarind rice). Andhra
cooking is supposed to be very spicy. Indeed there are few more things that are
as delicious as Gongura pachadi, pappulu etc.
One of the most unique and famous item among the locals
involves the use of Vadiyalu.
These are prepared at home by each and every locals of Andhra during the summer
season and are preserved very carefully throughout the year. These are
specifically used for tempering for all the curries prepared in Andhra. They
are salty, tangy and have a crunchy texture.
This iconic item is prepared by roughly grinding onions and
garlic to which mustard seeds, Bengal Gram, Black Gram, Methi, Turmeric and salt are
added. All the ingredients are mixed well, closed and kept for 2 days to soak
well. On the second day this mixture is made into a lemon sized balls and kept
in hot sun to dry. This is allowed to dry for 2 days. After 2 days these balls are
pressed hard using oil (mustard oil / castor oil) to make the balls more firm and
again kept in hot sun until it is dried completely. Once the procedure is
complete, these dried balls (Vadiyalu) are stored in a tight container
throughout the year. The same procedure is repeated every summer in every
Andhra houses.
While using for tempering these dried balls are crushed, and
a small amount is used which gives beautiful aroma and taste. Andhra locals
treasure this item like a precious gem.
