BOODIDA GUMMADIKAYA MUKKALA VADIYALU | ASH GOURD PIECE FRYUMS
Cuisine: Andhra Pradesh, India
INGREDIENTS:
Bottle gourd (peeled and chopped) – 1 kg
Tomato (chopped) – 4
Green chilies (slit) – 10
Garlic cloves – 7
Tamarind (torn into small pieces) – marble sized
Oil – 4 tablespoons
Chana dal (split Bengal gram) – 1 teaspoon
Urad dal (split black gram) – 1 teaspoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Curry leaves – 2 sprigs
Salt – as required
METHOD:
Chop Ash gourd into big chunks.
Remove a little of the soft part on top of the pieces.
Cut the chunks into tiny pieces along with the seeds. While cutting, some seeds may fall down. The remaining seeds attached to the pieces must be left.
Take a vessel with holes in the bottom and place a thin cloth inside it.
Put the Ash gourd pieces into the cloth-lined vessel.
Place this vessel over another vessel so that the water released gets collected.
Add salt to the Ash gourd pieces and mix well.
Cover the cloth on top and place some heavy weights over it.
Leave it overnight.
Soak urad dal overnight.
Next morning, grind the soaked urad dal into a thick smooth paste.
By this time, all the water content in the Ash gourd pieces would have separated.
Add the urad dal paste and green chili paste to the water-released Ash gourd pieces.
Add salt as required.
Mix everything well using your palms.
Spread a clean white cloth in the sun.
Make small dumplings of the Ash gourd mixture with your hand and place them on the cloth.
Sun dry until the dumplings become dry and hard on top. It may take 1–2 days in good sun.
After they are dried on top, remove them from the cloth and sundry again for another day.
HOW TO STORE:
Store in an airtight container. Can be stored for up to 2 years. Make sure no moisture enters the container. Keep sundrying them once in every 6 months.
HOW TO SERVE:
Whenever required, heat oil in a pan and deep fry the fryums. Serve as a side dish with plain rice, rice and sambar, or rice and rasam.
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