Gummadi Vadiyalu: A Flavorful Sun-Dried Delight

Gummadi Vadiyalu, also known as Kummadikaya Vadiyalu, is a popular traditional snack from South India. Made from yellow pumpkin, this sun-dried delicacy offers a delightful crunch and bursts of flavor. Gummadi Vadiyalu are not only delicious but also have a long shelf life, making them a favorite choice for preserving the flavors of summer. Let’s dive into the preparation process, the significance of this snack, and why it continues to be a cherished part of South Indian cuisine.

Ingredients:

• – Yellow pumpkin (Gummadi/Kummadikaya)
• – Salt to taste
• – Red chili powder (optional)
• – Oil for greasing

Instructions:

1. – Wash the yellow pumpkin thoroughly and peel off the outer skin. Remove the seeds and pulp from the pumpkin.
2. – Grate the pumpkin using a grater or blend it into a fine paste using a food processor.
3. – Transfer the grated pumpkin or pumpkin paste into a bowl. Add salt to taste and mix well. You can also add a pinch of red chili powder if you prefer a spicy flavor.
4. – Take a plastic sheet or a clean cloth and spread it out on a flat surface like a terrace or courtyard where you can dry the vadiyalu under the sun.
5. – Grease the plastic sheet or cloth lightly with oil. This prevents the vadiyalu from sticking to the surface.
6. – Using a spoon or your hands, take a small portion of the pumpkin mixture and spread it into thin, circular shapes on the greased sheet. Make sure the vadiyalu are of uniform thickness.
7. – Repeat the process to make more vadiyalu, leaving some space between each one so they don’t stick together during the drying process.
8. – Once you have spread out all the vadiyalu, place the sheet under direct sunlight for drying. It usually takes 2-3 days for the vadiyalu to completely dry and become crispy.
9. – After the vadiyalu have dried, carefully peel them off the sheet or cloth. They should come off easily without breaking.
10. – Store the dried Gummadi Vadiyalu in an airtight container and use them as needed.
11. – To cook the vadiyalu, heat oil in a deep frying pan or kadai. Deep fry the dried vadiyalu until they turn golden brown and crispy.
12. – Drain the excess oil and serve the Gummadi Vadiyalu as a side snack with rice or any other dish of your choice.

Note:

Make sure to dry the vadiyalu thoroughly under the sun to prevent any moisture, as it may lead to spoilage during storage.