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!


Pavithra Vijay said...

Wonderful Post...

I love javvarisi vadams from the time immemorial. Whenever my mom makes the dough, me n my sister used to pour them in sheets using sppon and dry them, reverse them , eat the half dried ones etc. It was in complete control of us. It kindled my old memories.


Pushpa said...

Hello Ammupatti,

Thanks for the vadam recipe... I have just one doubt.. you said add the soaked javarasi and keep stirring... should v add the javarasi along with the water that v soaked it in or is it like the javarasi would have soaked the 2 glasses of water and hence it just needs to be added to it... please enlighten me on this... I plan to try it out as my husband is fond of it

Ammupatti said...

Hi Pushpa

The javvarisi would have soaked up all the water.Even if little water is remaining you may add the whole thing(along with water) to the boiling water. You may have to add more water to get the right consistency, if need be.

Happy vadam making!

Anonymous said...

Hi paati,
It is such a pleasure reading your blog.I love all your recipes & all the iyer traditions that you explain in great detail.
I have started to try out all your recipes. I tried semiya payasam. It was a great hit.
Now I am planning to try out your parippu pradhaman. I just have a doubt about the measurement you call for jaggery. It says 1 & half cup. Now does it mean powdered jaggery or the melted jaggery 1& half cup. I always have problem with the sweetness level in my payasam.I either add too much jaggery or too less. So I would love to get it correct. Please do tell me how to measure the jaggery. Here, I get jaggery in small ball, in the Indian stores.

Dmp said...


javvarisi karuvadams are totally new to me. Sorry if my question sounds lame, but are karuvadams like pappadams? Does it require deep frying like thair mulaku?

Also, If you know how to make thayir mulaku , could u please post the recipe sometime.


Anonymous said...

Loved your "Kadha kadhaiam karanamam". Amma would add "karanathil oru thoranamam".

Ammupatti said...

Hi Anonymous

The measure of jaggery I mention is powdered jaggery in all my recipes.

Happy Cooking!

Ammupatti said...

Hi Dmp

Yes javvarisi karuvadam need to be deep fried like thayir molagu. I have already given recipe for thayir molagu.

Happy cooking!

Ammupatti said...

Hi anonymous


Best wishes

Konkani Foodie said...

Thanks for sharing the detailed recipe. This is the first time I came across your blog and I must say that you have a great blog!!

Sangeetha Vinod said...

Dear Ammupatti

Just a small addition to the Javvarisi karuvadam recipe. After you finish making the dough add sour buttermilk and mix it to the dough. Then spread it on the plastic sheet. When you fry this in oil the karuvadams will not turn into brown colour. My mom does it this way.


Anonymous said...

Hello Ammupatti. Just came across your blog. It is lovely. Do you know the words for the spng, Krishna Hare Jaya Krishna Hare, jaya Vrishni kulapate zkrishna Hare. My Mom used to sing this but I cannot find it anywhere! Its a Malayalam song. Thank you. Parvathi