KOTHAMALLI JAWARISSI VADAM

Come Summers it is time for vadams, vathals and papads. In our house all members love these vadams. Though I have been making these for a few years now, I never had the opportunity to click and share it in my blog. So this year I made plain jawarissi vadam, tomato flavoured one and this coriander flavored jawarissi vadam. Along with it I also made Arisi Vadams which is made by preparing the dough and squeezing it in the press in different shapes. Another one I made this year was Kuzhambu Karudam, which is fried and added in South Indian gravy dishes. I will be posting all these recipes one by one in the coming days.

Moving on to this one, my daughter always insists me in trying something new and though this was not the regular one we make at home, I tried this and it turned out really yum. You can add any colours or flavours as per your choice. The real taste of this comes when you have this with any variety rice. I had made Kadamba Sadam, a rice dish made with various vegetables and dal and cooked with spices and ghee. You can add mint leaves, omavalli greens or curry leaves also to enhance the taste. Only in the summer season we all get enough heat in India and I am sure many of you will try this. You can involve children in this work, as it will be holidays for them now. Since this is easy to make you can make this no time and do let me know the feedbacks. I also have been posting recipes in my YouTube channel and I request all my readers to subscribe, like and share it too.

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Print Recipe

KOTHAMALLI JAWARISSI VADAM

A tasty sago or tapioca based vadam that is added with coriander leaves for the colour and taste.

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6 hours

Cook Time

20 minutes

Servings

numbers

Ingredients

• 1 cup Sabudana/Jawarissi
• 5 cups water
• 1 tbsp lemon juice
• 5 number Green Chill
• 1/2 cup coriander leaves
• to taste salt

Prep Time 6 hours Cook Time 20 minutes Servings numbers Ingredients 1 cup Sabudana/Jawarissi 5 cups water 1 tbsp lemon juice 5 number Green Chill 1/2 cup coriander leaves to taste salt

Instructions

1. Soak sabudana in water overnight or for 6 hours.

   
2. Strain it and add it in a large vessel, preferrably a pressure cooker for better results.

   
3. Meanwhile in a blender add green chillies and coriander leaves.

   
4. Adding a little water blend to a fine paste.

   
5. Pour this mixture to the coking sabudana mixture.

   
6. Add required salt.

   
7. Add lemon juice.

   
8. Mix well and cook till it mixes evenly and you a get a glossy texture. Dough is ready.

   
9. Once it gets coller, spread a clean sheet or a white cloth in the sun. With the help of a small laddle pour in circles and allow it to dry. Repwat the process of keeping this in hot and direct sun for 3 days at least or it is completely dry.

   
10. Once dry it will be like this.

    
11. Fry this once dry in hot oil and enjoy with rice or just as it is as a snack.

    

Recipe Notes

You can add a bit of green food colour, if you like. You can make the same with ground beetroot or carrot paste. Add chilly paste as per your liking.