Minapa - Miriyala Garelu
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About Minapa - Miriyala Garelu Recipe
This is my Nanamma's (paternal grandmother) recipe. Generally we make Garelu (vada) with split urad dal, but in this recipe we use whole urad dal with skin, which is a rich source of iron. Garelu/Vada are mostly made during festivals and weddings in the South Andhra region. These are served along with mukkala pulusu and onion or coriander chutney.
Minapa - Miriyala Garelu is an aromatic, flavorful and delicious dish which is very much popular in Andhra Pradesh. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Minapa - Miriyala Garelu is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Minapa - Miriyala Garelu at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 12 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Minapa - Miriyala Garelu by Padma Rekha in step by step with pictures so you can easily learn how to cook the perfect Minapa - Miriyala Garelu at your home without any difficulties. Minapa - Miriyala Garelu is one of the representative dishes of Andhra Pradesh which you can serve in any special occasions.
Ingredients to make Minapa - Miriyala Garelu
- Minumulu or Pottu minapappu (Whole ) - 1 cup
- Miriyalu (Black Corns) - 1 tbsp
- seeds - 1 tsp
- for deep frying
- to taste