Sabhudana Vadiyalu

Today I am coming with sabhudana vadiyalu. These sabhudana vadiyalu prepared only in summer i.e. once in a year. We can eat with samber, rasam and can take as snacks also.

Ingredients

• Sabhudana 1 cup
• Water 6 cups
• Tomatoes 2 or 3 (make them into juice of 1 cup)
• Green mirchi 6 make it paste
• Jeera 1tbsp
• Salt to taste

How to prepare

1. Wash and soak sabhudana for 1 hour so that it takes little time for cooking.
2. Take thick bottom vessel.
3. Add 6 cups of water, 1 cup of tomato juice, jeera, mirchi paste and salt.
4. Let it boil. Then add soaked sabhudana to it and keep stirring. Don't let the mixture stick to the bottom of the vessel..After 20 minutes see whether sabhudana becomes transparent. If they turned transparent, that means it is cooked.
5. Let it cool for 1-2 hours.
6. Put the plastic paper on the terrace or in the balcony under the hot sun.
7. Take small spoon and put one by one cooked sabhudana(One rupee coin size). It looks pretty and uniform in size.
8. Next day, take them all into a dish the and put them under the sun till they dried out totally.
9. Store them in air tight tin.
10. Fry them in oil.
11. Serve with sambar or rasam.

Note

By adding tomato juice vadiyalu looks light reddish colour and tastes good. They also look very nice. Normally children like these colourful snacks much.
You can boil the sabudhana night before so that you can start putting the vadiyalu early in the morning as soon as the sun rises. If required, add little water and mix it well.