1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black pepperc
1 c Bengal gram dal
orns (sabut kali mirch)
5 cloves of garlic
Salt to taste
How to make Vadiyalu
Soak both the pulses in hot water for around two hours.
Now grind them along with rest of the ingredients into a paste and add salt.
Make small rounds on a clean cloth under sharp sun light and let completely dry.
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