Javvarisi vadam recipe

Ingredients

Method

1. Soak sago alteast for 2 hrs. I used black pepper sized sago which was perfect. So depending on the sago size the soaking time may vary. Just make sure sago is soaked well. When soaking, make sure water level is well above the sago. Boil 5 cups of water in a heavy bottomed vessel. I used my pot shaped cooker. Add jeera to the boiling water.

 

2. Add soaked sago and keep cooking, stirring now and then to make sure its not stuck at the bottom. It takes some time for it to get cooked say roughly 8-10 mins.

 

3. Meanwhile which you can grind green chillies with little water.

 

4. Add it to the cooking sago along with required salt. Sago should be cooked as well as the consistency of the mixture should get thick like a kheer. Not too thick, coz it will get thicker as it cools down. So switch off accordingly. Add lemon juice lastly and mix well.



5. To check sago is done, press in between the fingers and it should be soft in the middle too. Some times it will look whitish in the middle but it would have been already cooked. So dont see the white part to know if its cooked or not. As it cools, the whitish part will turn transparent.  Once cooled down, wet and squeeze completely a white cloth and spread without any shrinks in a flat surface where you get plenty of sun. Pour half a ladle of the sago we prepared and spread to small disks. Make sure its not too thick, not too thin.

 

6. Dry in hot sun for a day. In the evening, if the sun was hot enough, you will be able to peel off the vadam from the cloth/ sheet. If not, dry another day and try peeling. In cloth, reverse the cloth, wet it slightly in the back of the vadam and peel it. Otherwise it will be very hard.

 

7. I did both in cloth and plastic sheets, In plastic sheets, it will be very easy job, just peel it, it will easily come off.



8. Dry the peeled vadams in hot sun for next three days until its transparent like a glass. Try frying one to test and if its completely dried, it will be crisp. Otherwise it may stick to your teeth as you bite.

 

9. To fry vadam, heat oil in kadai, fry in hot oil with the help of ladle to immerse the vadams completely in oil so that it gets fried well. Drain in paper towels.

Notes

• Salt should be added very carefully. When you taste the koozh, it should be mild, after vadam dryi it will just right.
• Make sure the sago is cooked well in the koozh. Otherwise it wont fry properly afterwards.
• If the sago koozh is too watery even after the sago is cooked, keep stirring in flame until the koozh gets thicker. If in case the sago is into the stage of getting mashed and disappear in the koozh, then you can add a tblsp of corn flour dissolved in little water to the boiling koozh to get thicker soon. But the water quantity I have given is perfect when the sago is soaked as mentioned and the sago should be pepper sized.
• While deep frying vadam, make sure oil is in correct temperature hot. If too smoking hot, the vadam will get browned and if not hot, it will be chewy.
• I personally don’t like colored vadam, so we never do color vadam. If you want, after the koozh is ready, you can add red, pink, yellow and green colours and mix.
• Handle the dried vadams with dry hands always. Store in an dry container with lid.
• If you have fried vadams remaining, put in a ziploc and keep in fridge to use later.
• If you over cook the sago in this koozh, you will not see the sago after frying. But taste will be same.
• Some had hing a pinch in this, but my MIL didn’t say, so I didn’t add.