VARIETY VADAM - KUZHAMBU VADAM

KUZHAMBU VADAM :

ITEMS REQUIRED ;


White kaaramani 200 g,whole  urad dhal (ulutham parupu) 2 tumblers (400 g), salt, red chillies 4nos, green chillies 4 nos., turmeric powder 1 teaspoon, mustard seeds 1 teaspoon, asafoetida powder half teaspoon.


PREPARATION ;


1.  Wash and Soak white kaaramani 200 g overnight.
2.  Wash and soak whole urad dhal 400g for one hour.
3.  In a grinder, grind kaaramani, urad dhal with red chillies, green chillies and salt.
4.  Grind to the consistency of soft vadai for half an hour.  Dont add too much water.  Only sprinkle water.
5.  After it is ready, mix 1 teaspoon of turmeric powder, 1 teaspoon of mustard seeds and half teaspoon of perungaya pdr.
6.  Under the sun, in a thick plastic sheet, keep the mix in small quantities (approximately 1 spoon)  in the shape of a  
     cone. 
7.  Dry it for 3 days.
8.  Store it in a tight container.  It has to be dried under the sun for every 1 month since we ve added urad dhal, or it can
     stored in refrigerator also.
9.  Take the vadam and fry it in oil till it becomes dark brown.
10. Add this to the vatha kozhambu when it is boiling,  for a very tasty vatha kozhambu.
11. This roasted vadam can be added to any kootu made with tamarind.  It ll add taste to the kootu.