Fryums… @Homemade

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Traditionally, fryums are made during summers in large quantities that can last throughout the year.  During summer holidays, Indian moms make these and dry them under the Sun.  Kids sit in a nearby shade guarding & driving off the birds while playing indoor games like Carrom board, Chess, Brainvita (Peg solitaire), Book Cricket and some Indian traditional games using boards, white marble stones or Kankar, seeds, markers, cowry shells etc…

Kachi Kayalu, a 5 Stone game – a form of Knucklebones
Meka Puli
Ashta Chamma using markers & cowry shells
Mudu Ralla Aata (Tic-tac-toe)
Pachisu using markers & cowry shells
Vaikuntapali (Snake & Ladder)
Vanaguntalu, a game played using tamarind seeds & a wooden board that has 14 holes

Coming back to fryums, they are broadly categorized into 4 types – Vadiyalu, Appadalu, Jantikalu and Chips.  Here is a list of various fryums with a link to the recipes.  The ones we get in markets are no match to these homemade fryums.  Once you make & taste these, you can never eat the ones available from stores.  There is a whale of difference, spend just one peek summer weekend and believe me, you can’t thank yourself enough!!


Vadiyalu: These are thicker than Appadalu and are like thin patties.
Berki Vadiyalu
Bobberla Vadiyalu (Cowpeas)
Nukala Vadiyalu (Broken Rice)
Pesarla Vadiyalu (Mung Bean)
Tomato Vadiyalu (Broken Rice, Tomato)

Appadalu: These are thin and are like delicate films.
Ambali Appadalu (Rice)
Biyyapu (Aviri) Appadalu (Rice)
Minapa Appadalu (Black Gram)
Minapa Masala Appadalu (Black Gram, Black Pepper)
Rava Appadalu (Suji or Semolina)
Sabudana Appadalu (Pearl Sago)

Jantikalu: These are fat and are made using moulds.
Biyyapu Jantikalu (Rice)
Gulabi Puvvulu (Rice)

Alugadda Chips (Potato)
Aratikaya Chips (Raw Banana)

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Mamidikaya Pulihora

Mamidikaya Pulihora

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Rice – 1/2 Kg
Raw mangoes – 3
Ground Nuts – 1/2 cup
Bengal Gram – 1/4 cup
Black Gram – 1/2 cup
Green Chillies – 10
Curry Leaves – 1 bunch
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Turmeric – 1/4 tsp
Salt – to taste
Oil – 3 tbsp

Mamidikaya Pulihora Ingredients

Cook rice in a container or electric rice cooker. Do not pressure cook rice to make pulihoras.
While the rice is cooked, peel the skin off raw mangoes and grate them. Keep it aside.
If rice is done, take it into a plate & let it cool down.
Meanwhile, heat oil in a container and add mustard, cumin seeds, slit green chillies & curry leaves.
Once it crackles, add ground nuts & sauté it for a minute. Add Bengal gram & sauté it for a minute.
Now add black gram & sauté it again for a minute. Add turmeric & turn the heat off.
Once rice & the tadka cools down, mix both together adding salt & grated mangoes.
That is all, it is now ready to be savoured!!

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Semolina – 1 cup
Tomatoes – 1 medium size
Potatoes – 1 small
Onion – 1 small
Green Chilies – 3
Curry Leaves – 1 twig
Coriander Leaves – ½ bunch
Black Gram – 1 tsp
Cumin Seeds – ¼ tsp
Mustard Seeds – ¼ tsp
Salt – to taste
Oil – 1 tbsp
Ghee – 1 tsp
Upma Ingredients
Finely chop tomatoes, potatoes, onion, green chilies, and coriander leaves.
Heat oil in a pan and prepare tadka using cumin, mustard, black gram, onion, curry leaves & chilies.
Now add chopped potatoes and sauté it for a minute.  Add tomatoes and let it cook for a minute.
Pour 3 cups of water and salt.  Let it boil.
Meanwhile, pan fry the semolina till a nice aroma emits or till the color of the semolina starts to turn brownish.
Once the water is boiling, slowly pour the fried semolina while you are stirring the water.  This is to avoid the lump formation.
It starts to solidify immediately, now add ghee and stir.
Take it off, garnish with chopped coriander & serve hot with lemon pickle and curd.

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