KOOZH VADAGAM/VADAM

      The Summer scenarios are incomplete without the story of Vadam/Vadagam preparation. You call it as Vadam/Vadagam/Sandige/Vadiyalu/Kondattam in South Indian Languages.  Along with the Season, the women folks get busy preparing Pickles, Vathal, Vadams, Appalams, Spice Powders, mostly which needs crisp Sun-dried process.  Even we usually buy our yearly provision in Summer and dry each and every Rice, Dhal, Spices in our balcony. Then store in it big airtight containers ready to be catered throughout the year.
     Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The morning scene, just before the sun shows off its real prick, the ladies get ready with their batches of Batters and Curd dipped Vegetables ready to be laid on to the sheets of Clothes in their terraces.  Kids who would be enjoying their Summer holidays would be their helping hands, ironically made to scare away the crows which come to eat these vadagams.  Some even keep a Black Umbrella to scare off the crow. Crows have a liking for these semi-dried Vadams & Vathals. They fly at a speed, keeping up a perfect angle and lift off these goodies like an ace Kingfisher catching a fish. Precision and accuracy of the crow is a real challenge to the women folks.
     The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a snack.  The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
      This Summer, my Mom was saying that she prepared her age-old Koozh Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai & Bittergourd & Long Beans Kondattam(Vathal).  These Sundried Vegetables are called Kondattam in some parts of Kerala.  I immediately asked her to save some for me.  Unplanned, I visited my hometown in June and here I got a batch of fresh sun-dried Koozh Vadagams.
     This is my Moms recipe and she said we have to add a handful of Sago in the recipe, but a handful can turn out to be a measurement too big or too small.  So I have converted it into Cup measurement which fitted well. Koozh Vadagam is a Sun-dried item prepared with ground Rice & Sago.  Spices like Green chillies and Cumin Seeds are added to the Koozh Vadagam to add an extra note of taste and flavour. If the Sun is really hot, Koozh Vadam dries up quickly. Store it in airtight containers. When deep-fried these Koozh Vadagams puffs up into double the size and acquires a crisp buoyancy.


Cuisine - South India
Recipe Type -Vadagam/Vathal
Spice Level  - Low
Difficulty - Medium
Author - SM


Soaking Time - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes
Drying Time - 3-4 Days

HOW TO MAKE KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

Raw Rice - 1 Cup
Sago - 1/4 Cup
Green Chillies - 3-4 Nos.
Cumin Seeds - 1 Tspn
Salt - To Taste
Water - 2-3 Cups

METHOD :

• Clean, Wash & Soak Sago in ample of water overnight or at least for 8-10 hours.
• Alternatively can Soak the Sago in hot Water for 2-3 Hours.
• Clean, Wash & Soak Raw Rice in ample of water overnight or at least for 8-10 hours.
• When the ingredients are well soaked.
• Combine Raw Rice, Sago, Green Chillies and grind it into a fine batter, adding little water at a time.
• Can use the water used for soaking the ingredients.
• The Batter should be of pouring consistency.
• Add Salt to the batter and mix well.
• Pour in 2 Cups of Water to Batter and dilute the consistency.
• Heat a heavy-bottomed pan, preferably a Non-stick Pan.
• Pour in the Koozh Vadagam Batter and cook it on a low flame, stirring continuously.
• After a few minutes, the batter will thicken into a glossy texture and starts to leave the sides of the pan.
• If you feel the batter is thickening too quickly, can add some more hot water to the batter.
• Make sure there are no lumps.
• The batter should be cooked until it has turned into a glossy texture.
• The final batter should be thickened to a pliable dough-like consistency.
• Add the Cumin seeds and give a final stir.
• Allow the Koozh Vadagam Mix to cool down.
• Spread a plastic sheet, on top of that spread a clean cloth.  
• Alternatively can spread it out on big steel plates too.
• Pinch out small portions from the Koozh Vadagam mix.
• Evenly spread it out on the Cloth or on the Plate.
• Allow the Koozh Vadagam to dry in direct sunlight for 3-4 days.
• Once totally dried up, store the Koozh Vadagams in airtight containers.
• Perfectly dried Koozh Vadagams/Vadams can last up to a year or so.

NOTES :

• During peak summer these Koozh Vadagams get dried soon. Adjust the drying time according to the climate.
• For a twist in taste & flavour try adding Onions/Dry Red Chillies/Carom Seeds in Koozh Vadagams

HOW TO DEEP FRY KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

Koozh Vadagam/Vadam - few
Oil - To Deep Fry

METHOD :

• Heat Oil in a Pan, allow the oil to smoke off.
• Reduce the flame to medium-high.
• Add a handful of Koozh Vadagams into the Oil and fry until it turns crispy and puffs up in size.
• Remove the deep-fried Koozh Vadagams from the oil with a slotted spoon.
• Line it up on Paper towels and transfer it into an airtight container.
• Serve this Koozh Vadagam/Vadam along with Rice & Curry or as a Snack.