We select mature, heavy gourds with dense flesh. The low water-to-pulp ratio ensures that Gummadikaya Vadiyalu retain their shape and don't shrink into nothingness during sun-drying.
Whole jeera is added to doughs. When fried, the seeds release a burst of earthy flavor. The Grade-A size ensures the seeds are visible and don't burn black quickly in hot oil.
G4 chillies are chosen for their thick skin and high pungency. When ground into the batter, they provide a fresh, herbaceous heat that complements the tanginess of curd-based fryums.
We use a potent, unadulterated Hing to provide the "savory" depth that defines traditional vadiyalu, ensuring a rich aroma that spreads the moment the pack is opened.
