Moms Kitchen - Andhra Recipes

Moms Kitchen - Andhra Recipes

June 22, 2006


Ulli Garelu (Andhra Vada)

A festive treat especially made for the sons in law of our family. Garelu, also called vada make a perfect combination with kodi koora or kobbari pacchadi (coconut chutney). In my first few days every time I make the dish, it was a disaster. Later I learned the right way from my mother in law.


minapappu (whole urad dal) - 2 cups
onions - 4 finely chopped
green chillies - 7 finely chopped
coriander leaves - 1 small bunch finely chopped
jeera - 2 tsps
salt to taste.
oil for deep frying.


1. Soak minapappu in water for about 4-5 hours/overnight. Drain water completely.

2. Grind minapappu in a mixer/blender without adding water to tight paste. The batter must be thick that when you make vada's they should not run out of shape.

3. Remove and add salt, jeera, chopped onions, green chillies, coriander leaves and mix well.

4. Heat a deep pan with oil.

5. For making the vada's you can use your hands or a thick polythene sheet. Back at home in India, we use plantain leaves (arati akulu) to make these vada's.

6. Take a small ball of batter on to your left hand, pat into round shape and make a hole in the center.

7. Drop gently into hot oil from the sides. Fry till golden brown turning them both sides.

8. Serve hot with coconut chutney(recipe given below) or kodi koora.

Kobbari Pacchadi (coconut chutney)


grated coconut - 1 cup

green chillies - 10 (slit length wise)

minapappu - 2 tb sp

jeera - 1 tb sp

dhaniyalu - 1 tb sp (coriander seeds)

garlic - 2 cloves

a small ball of tamarind

oil - 2 tsps

for seasoning

dried red chillies - 3 (broken to small pieces)

mustard seeds - 1 tsp

jeera - 1 tsp

minapappu - 1 tb sp (urad dal)

curry leaves - 2 sprigs

oil - 1 tsp


1. Heat 2 tsps of oil in a pan, add urad dal, jeera, dhaniyalu, green chillies and crushed garlic. Fry till golden brown. Remove and allow to cool.

2. Grind the above with coconut, tamarind and salt to taste.

3. Do the popu, by heating 1 tsp of oil in a pan, adding minapappu,mustard sees, jeera, curry leaves, dried red chillies. Add this to ground chutney.

4. Goes well with all tiffins like vada, dosa, idli etc.,

Labels: , , , ,


At June 23, 2006 at 12:50 AM , Blogger Tanuja said...

Hi sowjanya,
Ulli garellu kobari pachadi channa bhagunayi,

Nice blog with yummy dishes from ur kitchen.

At June 23, 2006 at 1:54 AM , Blogger Annita said...

I think i'm visiting your blog for the first time...You 've a got a good blog out here..Great work..
Garelu is called "Uzhunnu vada" at our place..
BTW..Thanks for stopping by my blog..

At June 23, 2006 at 6:13 AM , Anonymous Anonymous said...

This comment has been removed by a blog administrator.

At June 23, 2006 at 8:30 AM , Blogger BDSN said...

Wow such a great recipe for vada..Lov all the pictures in your blog..Nice presentation!!Thanks for stopping by my blog...I will surely be a visitor to your blog hereafter...

At June 23, 2006 at 9:26 AM , Blogger archana said...

Nice post,thank you for sharing a family recipe. I have a question,what is kodi koora?

At June 23, 2006 at 11:08 AM , Blogger Ilaiy said...

Nice .. Shall try it .. How should the consistency be ..


At June 23, 2006 at 5:41 PM , Blogger Sumitha said...

Wow Uzhunnu vada,my favourite among all vadas,how did u get the perfect hole in the center?Thats the hardest part for me!Keep it up Sowjanya!

At June 24, 2006 at 3:59 AM , Blogger Puspha said...

Ulundu vadei!!!! Super duper yummy.

At June 24, 2006 at 12:20 PM , Blogger Sowjanya said...

Hi Archana,

Kodi Koora, is called chicken curry. Thats how we call it in Andhra. :-) Thanks for stopping by archana.

At June 24, 2006 at 12:22 PM , Blogger Sowjanya said...


While grinding batter for vada's make sure you don't add water at all. Soak urad dal, drain all excess water and grind it by adding salt. I usually do this in a blender.

At June 24, 2006 at 12:31 PM , Blogger Sowjanya said...

Thanks shibu, Believe me, after many disasters they started coming out well now a days :-))

At June 25, 2006 at 8:28 AM , Anonymous Lera said...

Hi sowjanya,Thanks for visiting my blog , you do have a pretty neat looking blog with lot's of yummy Andhra recipes...would look forward to seeing more such posts.:)

At June 26, 2006 at 11:49 AM , Anonymous Priya said...

We do vada the same way , except that we add little grated ginger & peppercorns to it. Looks Yummy !

And BTW i have tagged u for a MEME, reply whenever possbile.

At June 26, 2006 at 9:01 PM , Blogger Priya Bhaskaran said...

Hey Sowjanya,

I have tagged you for Confessions in groups of five Meme. Do play when you get time:)

At June 27, 2006 at 11:09 PM , Blogger Sowjanya said...

Thanks for tagging me priya, This is a really nice theme to play :-) I would definitely blog this when free as I'm on vacation India right now.

At July 13, 2006 at 6:27 PM , Blogger Krithika said...

First time visitor. Your vadas look perfect.

At July 15, 2006 at 12:39 PM , Anonymous Anonymous said...

Recipes seems great..will ask my wife to cook..

Gr8 work..

At September 12, 2006 at 1:43 PM , Anonymous Anonymous said...

I am happy to see andhra recipes. Looks yummy. Thanks for sharing.

At May 17, 2007 at 6:20 AM , Blogger sabs said...

hi yummy yummy garelu

At November 21, 2007 at 2:40 PM , Blogger haripriya said...


my mouth is watering seeing the pictures of yummy ulli gaarelu. Back some time i tried my own plain gaarelu, but was a disaster.

i couldn't understand how much mirchi i'm supposed to put n they went less. One more thing my gaarelu became really hard within a few minutes! :(

can u plz tell me what went wrong??

At November 22, 2007 at 8:07 AM , Blogger Jyothi said...

Hi Sowjanya,

Really excellent.. I tried making them once was a great disaster for me to.
I made the batter very thick but as it is sticky i started wetting my hand to get the shape and leave it in the oil . after making 2 of them the shape was not coming out.

Can I know what you do to make them
come out without sticking any oil??
and also how wld we know that the oil is heated enough to start baking the garalu???

please let me know though they are silly doubts without these tips I beleive I cant be perfect

At November 25, 2007 at 7:13 AM , Blogger Sowjanya said...

Hi Haripriya & jyothi,

Thanks for dropping by my blog.


Frying the vada's for long time also results in the vada turning hard sometimes. Grinding the batter smoothly would result in soft and crispy vada's. Grind small quantities of soaked dal to ensure the batter is soft.


Infact vada was a big disaster when I tried cooking them for my hubby dear's birthday. Well the technique is in grinding the batter without water.

While making vada's I usually put a small bowl of water/oil aside. Generally a thicky polythene sheet/alumminium foil/banana leaf would be helpful in making vada's. Wet them with oil first and shape the vada's. Drop them into oil gently. When the sheet/your palm turns sticky wet it again with oil or water and repeat the process.

To know if the oil is at heating point for vada's take a drop of batter and put it in oil. If the oil is at required temparature then the batter would touch the bottom and pop up quickly floating on the top. I follow the same process while making gulab jamuns and crispy snacks too.

Hope that helps.

pls feel free to drop me a mail at

- Sowjanya

At December 23, 2007 at 8:22 PM , Anonymous Anonymous said...

Sowjanya gaaru,

Its really fantastic taste yaar. Please keep it up and post some more good dishes.


At December 24, 2007 at 11:54 AM , Blogger Sowjanya said...

Thanks for dropping by geeta. That was nice to hear your words. Would surely post some more soon. Am on a long trip to India, hence the delay. Stay tuned I'll be back :)



Post a Comment

Comments are disabled on this blog. Please visit my new home

Note: Only a member of this blog may post a comment.

Subscribe to Post Comments [Atom]

<< Home