An open terrace is always place of fun. Be it a place of cricket, a mini garden, fly kites, evening chats, moonlight dinner and so on. Apart from all these, there is one useful purpose it can be utilised in summer. Yes, you guessed correct!!! its for vadam drying. During my childhood, in summer time, my mother prepares vadam. I go along with her and help to keep small small vadams..Always i get inspired from her and today I prepared karamani karuvadam in the same open terrace and below is the recipe:
Ingredients:
Black karamani (cowpeas) - 1 cup
Dried red chillies - 10 (as per your wish)
Salt to taste
Curry leaves - few
Hing powder - a pinch
Method to prepare Karamani Karuvadam:
1. Wash and soak karamani and soak in water overnight for about 8-9 hours. Next morning, grind it to a fine paste along with red chillies, hing powder, salt and curry leaves.
2. Make sure the batter should be thick enough as like vadai batter. Do not add too much water while grinding.
3. Take a clean plastic dry sheet and make small small balls of the karuvadam batter. (nowadays readily available in shops as vadam sheet.). Keep it in the open terrace or in the place where you get surplus sun light.
4. On second day you can just flip the vadams so that if it needs to get dried on the other side as well. Keep it dry for whole day in sunlight. It will take 2-3 days to get dried completely.
5. After second day you can transfer to big bowl or plate for keeping it dried. Once dried completely, store it in a air-tight container. It can be stored for an year also if handled with dry hands.
This karuvadam can be roasted in oil and can be added in kootu, sambhar, poricha kuzhambu and even as vathakuzhambu. It is a best supplementary when we dont have vegetables. I like this very much when added to keerai kootu or simply in vathakuzhambu.
Cookingly Yours,
Ram
Ingredients:
Black karamani (cowpeas) - 1 cup
Dried red chillies - 10 (as per your wish)
Salt to taste
Curry leaves - few
Hing powder - a pinch
Method to prepare Karamani Karuvadam:
1. Wash and soak karamani and soak in water overnight for about 8-9 hours. Next morning, grind it to a fine paste along with red chillies, hing powder, salt and curry leaves.
2. Make sure the batter should be thick enough as like vadai batter. Do not add too much water while grinding.
3. Take a clean plastic dry sheet and make small small balls of the karuvadam batter. (nowadays readily available in shops as vadam sheet.). Keep it in the open terrace or in the place where you get surplus sun light.
4. On second day you can just flip the vadams so that if it needs to get dried on the other side as well. Keep it dry for whole day in sunlight. It will take 2-3 days to get dried completely.
5. After second day you can transfer to big bowl or plate for keeping it dried. Once dried completely, store it in a air-tight container. It can be stored for an year also if handled with dry hands.
This karuvadam can be roasted in oil and can be added in kootu, sambhar, poricha kuzhambu and even as vathakuzhambu. It is a best supplementary when we dont have vegetables. I like this very much when added to keerai kootu or simply in vathakuzhambu.
Cookingly Yours,
Ram
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