Javvarisi vadam recipe/ Sago vadam recipe

INGREDIENTS:

Javvarisi (Sago/Sabudana) - 1/2 kg

Water - 5 1/2-6 ltr

Green chillies - 3 or 4 medium size 

Salt - to taste

Lemon juice of 1 key lime - (optional)

Hing - 1 tsp.

This vadam is a crunchy and delicious treat for our taste buds. This is very easy to make. It can be served as a side dish in South Indian thali or can be had as a snack.

METHOD:

Clean javvarisi (sago)  without mud and stones, wash gently two or three times and drain the water completely. Now pour water an inch above sago, soak overnight. (Use maavu  javvarisi, do not use nylon javvarisi).

Next day morning, grind green chillies with little salt, hing and lemon juice, strain and keep ready. If you grind it very fine, you need not strain. Measure water and keep ready. 

The sago would have absorbed all the water by now. Rake the sabudana gently with fork or hand. Add half a litre of water and gently mix without lumps.

Heat a heavy bottomed vessel, add remaining water, when it boils add the sago mixture. When half done, add green chilli water. (If the paste is very fine, you can add directly without straining). Add salt and mix well. Usually, for vadam, use little less salt, as the vadam turns salty when dried in sun. (You can taste and see. You should feel the salt is little less). Cook until the sago turns translucent.  

When slightly cool, spread a cotton cloth or quality plastic sheet in mottai maadi (open terrace) and pour the mixture with a spoon to a round shape. Dry in the hot sun for two to three days until bone dry and store in an air-tight container. Deep fry in hot oil when required. Serve with South Indian meals as side dish or can be had as snack.

You can add tomato puree or pudina puree when half done and cook as said above for pudina javvarisi vadam and tomato javvarisi vadam. I made tricolour vadam like this for our Independence day. 

Version 1 of NOT soaking javvarisi and making vadaam is here.

NOTE: 

1. Its always better to use clean white cloth to spread vadam, to prevent health hazards. Alternatively you can use a good quality plastic sheet.

2. Its better to add little lemon juice. If you add more lemon juice, vadam will turn red while frying.

3. Add little green chillies, just for taste. If you add more, the spicy, pungent aroma(நெடி) of the chilli goes straight to the nose while eating and will cause irritation in nose. 

4. Use little less salt than usual, as the vadam turns salty when dried in sun. (You can taste and see. You should feel the salt is little less).

5. If using the cloth for drying, the vadam sticks to the cloth and it will be difficult to peel the vadam. How to take vadam from cloth? 

When the vadam is dry completely, turn the cloth upside down, sprinkle water on the backside of the cloth, now turn the cloth and within few minutes, it will be easy to peel the vadam. Transfer to a  big plate, and sun dry again for a day or until completely dry.

Kara Thukkada Recipe / Spicy Diamond Cuts Recipe

Kara thukkada is an addictive, crunchy tea time snack. It is called by different names in different regions..Kaara thukkada, Diamond cuts, Namakpara, Nimkin, Savoury Shankarpale and so on. Usually these are made using maida (refined flour) with salt and spices like chilli powder, carom seeds or nigella and are deep fried. I have made them with whole wheat flour. This easy to make snack, tastes great when paired with masala tea or ginger tea.

INGREDIENTS:

Whole wheat flour - 1 cup
Corn flour - 2 tablespoons (optional)
Ajwain (omam) - 1/4 tsp.

White sesame seeds - 1/4 tsp (optional)
Red chilli powder - 1/2 tsp.
Salt - approx. 3/4 tsp. or as needed
Hing - 1/4 tsp.

Melted butter - 1 tablespoon
Hot oil - 2 tablespoons

Oil - to deep fry

METHOD:

Sieve wheat flour. Take a wide bowl. Combine all given ingredients.  Add water and knead to form a medium-stiff dough. Keep covered for 5 minutes. 

Knead well, make medium sized balls and roll into thin chappathis. Do not worry about edges. Cut into diamond shapes using a knife or pizza cutter.

Heat oil in a kadai and deep fry the diamond cuts in batches.  

When crisp and golden brown, drain in a paper towel. Fry in medium heat and repeat with all diamond cuts. 

When cool, store in an air-tight container.

NOTE: Adding corn flour gives flaky and crispy Diamond cuts

VARIATION:

1. Kalonji, cumin seeds or sesame seeds can be substituted for ajwain.

2. Black pepper powder can be substituted for red chilli powder.

Ragi thenkuzhal recipe / Ragi murukku recipe

INGREDIENTS:

Ragi flour - 1 cup
Rice flour - 1/2 cup
Urad dal flour - 2 tablespoons
White sesame seeds - 1/2 tsp
Hing - a generous pinch
Salt - 1 tsp or as needed
Melted butter - 1 tbsp
Hot oil - 1 tbsp
Water - approx 2 3/4 - 3 cups

Oil - to deep fry

METHOD:

Sieve, dry roast each flour separately until hot, and keep ready.

In a heavy bottomed pan, heat water.

Meanwhile mix well all given ingredients and keep ready.

When water starts boiling, switch off the stove and add the mixed ingredients, stir and keep it closed for around 10-15 minutes. When warm enough to handle, knead it to a soft dough. Add hot water if needed. (You can add 3/4th of mentioned water, reserve some hot water and add more if needed. Water depends on the quality of flour).

Fill the dough in thenkuzhal achu (moulds). Press in hot oil. Deep fry on medium heat, flip both sides and fry until the hissing sound reduces.

Drain in a kitchen tissue. When cool store in airtight containers.

Ragi thenkuzhal is ready.

NOTE: As this will be dark in colour, it will be difficult to find if its done. Be mindful and take out from oil once the hissing sound ceases.