Tomato Vadiyalu -- Tomato Fryums -- How to make Tomato Vadiyalu

This is the season for making all sun dried items. My mom used to make Saggubiyyam Vadiyalu, Gummadikaya Vadiyalu, Minapappu Vadiyalu and some times Biyyappindi Vadiyalu also. Regularly she used to make them as evening snacks or whenever unexpected guests come also they are the best source of readily available snacks. Whenever we want to skip curry she used to fry them ready for dinner. Making any sun dry item we need some patience and also some common sense. Of course it needs some experience and some expertise. 

Ingredients:

Tomatoes - 1 kg
Sago/Sabudana - 50 grms
Poha - 50 grms
Puffed Rice -  150 grms
Green Chillies - 5 to 7
Salt - to taste

Procedure:

Grind salt and green chillies into a fine paste.
Soak sago, poha and puffed rice for half an hour.
Chop tomatoes. Soak them also with the sago, poha and puffed rice. 
Add slat and chillies paste to it. Mix them all well.
Soak this mixture for one hour. 
Take a plastic sheet, we get them in the old markets in India. Some people use old cotton saree also but I prefer only plastic sheet. 

Spread it under sun, Take a spoon full of Tomato mixture and place it on the sheet. Repeat it until the mixture finishes. 
Sun dry them for 1 to 3 days. Flip them in the middle. Allow them to dry completely without any little moisture left. 
Once they are dried completely fry them in the oil in low flame. 
Serve Tomato Vadiyalu with rasam or any dal.