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
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.
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)
Alugadda Chips (Potato)
Aratikaya Chips (Raw Banana)