VADAGAM

Vadam (Sandige in Kannada) is a fried snack, popular in Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals.

Ingredients

● Basic ingredients used to make vadams include pure water, rice/beaten rice, chilli powder mix (karapodi), asafoetida, salt. To this basic mix a variety of other items such as pulses, banana stem, etc. are added to make delicious and wide varieties of vadams or fries.

Preparation

● These ingredients are combined and ground to a coarse or fine paste, depending on the recipe, made into small balls or flat circles and then sun dried for a few days. The resulting vadams are stored in airtight containers for months or even years, to be used as and when required for meals or as snacks. The vadams are deep fried in oil, to be served as a snack or accompaniment to meals.

Pumpkin mixed pori vadagam

Ingredients:

Pure water

Nel pori

Grated pumpkin

Karapodi

Rubbed Sesame seed

Method:

● Soak Nel pori 1 padi in water 1 padi. Drain the water and put the pori in a tin coated vessel. (eeya paathiram). Break the full pumpkin and remove the seeds from inside
completely. Peel the outer skin.

● Grate the pumpkin with a grater. Now put the grated pumpkin in a thick cloth and squeeze the water out nicely.Take the grated pumpkin of 9 palam and put along with the pori in tin coated vessel. Mix the pori, grated pumpkin with the karapodi 7/8 palam, rubbed sesame seed gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying them in ghee or oil.