KOZHAMBU VADAAM / KUZHAMBU VADAAM

The pains in making vadam is worth the gains. Though summer in other parts of the country starts after a month, Coimbatore will be hot by February. Generally during the month of February, Coimbatoreans start making vadaams and vathals, as there will be wind and dust on March. I too have started it.

The photo is sun dried vadaam. This is to be fried in oil and added to vatha kozhambu or kootu which gives a special flavour to the dish.

INGREDIENTS:
(My mom's way of making it)

Karamani (Cow peas) - 1/2 kg.
Red chillies - 15 Salt
Hing
Curry leaves - a handful

METHOD:

Brush the karamani with oil and sundry it. Pound it to half using a mixie . Discard the skin. Soak in water just for 10 minutes, drain completely, add red chillies, salt, hing and curry leaves and grind it to a thick coarse paste ( like aama vadai batter). Spread a plastic sheet on the terrace, pinch out small balls from of the batter, place it on the sheet and sundry for 4 or 5 days. Store it in an airtight container. How to use it? Scroll down to see the kootu. Click here for kootu & here for vadaakozhambhu.