Gummadi Vadiyalu deserves a chapter for themselves in any recipe book. Such is their taste that anyone who is organising a function or a get-together insists that the cook adds them to the meal. No two ways about it.
My grandmother was a big big fan of Gummadi Vadiyalu. Just a hint of heat, she would summon my father to get a Gummadikaya (ash gourd).
A big process follows, soaking urad dal for a few hours, grinding them with chillies and salt. Then mixing the batter with long slices of ash gourd - it all made a great spectacle. Never understood why, but we all kids used to sit very calmly around her and intently observe every step of the preparation without causing any disturbance! I think that was the only time when we would be so calm and focused while doing... nothing!
She would make small cakes and dry them over a thin cloth for 3 days in the hot sun. And the very night when she declares they are 'dried and ready', they would be fried and become a part of our meal.
They have a standout taste while at the same time they never disturb the core flavour of the dish you have.
