Monday, April 06, 2009
Recipe: Javvarisi Karuvadam
Traditionally, we never made javvarisi karuvadams at home because good quality javvarisi (Sago) was not available those days in our village and javvarisi if at all was used only as an antidote for diarrhoea. Another reason, as my echiyamma was fond of saying, was “when we have so much rice at home, why make javvarisi?”
When I started vadam making on my own after we moved to Bangalore, I started using javvarisi in my karuvadams. Earlier I would just mix a handful of javvarisi in my rice karuvadam but now I make exclusive javvarisi karuvadams. Last year I also added some chopped onions in the dough and it came out quite yummy.
Javvarisi – 2 cups.
Green chillies : 5-6
Hing: marble sized ball
Salt to taste
Onions: 250 gms (optional)
Soak the javvarisi along with the hing in 4 cups of water overnight. The next morning grind the green chillies and chop the onions (if using) into thin long pieces. Boil 6 cups of water and add salt, ground green chillies and onions to the boiling water. Add the soaked javvarisi and keep stirring until the javvarisi turns transparent and shiny. The dough should be of pouring consistency. Add water accordingly and boil some more. At the time of removing from the stove the dough should be of a little running consistency; it will thicken as it cools down.
When it is cool, spread a cloth or plastic sheet in the sun, spoon out the prepared dough in the sheet and allow to dry.
At the end of the day remove the cloth from the sun and sprinkle little water on the reverse of the cloth. Allow to soak for 10 minutes. Peel off the vadams from the cloth. Dry them again in hot sun for 2 or 3 days. They are ready to use. Njoy!