JAVVARISI VADAM (SAGO VADAM)

INGREDIENTS:

• Sago(Javvarisi) - 1 cup
• Water - 7 cups
• Green chillies and salt paste - as per taste
• Buttermilk - 1 cup (optional)
• Oil- 2 tsp.

METHOD:

Earlier, elders at home make this way by not soaking Javvarisi. The quality of sago was also good. There were no nylon Javvarisi then. Nowadays, it is better to soak sago. Version 2 of soaking sago and making vadam is here.

Wash sago and keep aside.

Pour 7 glasses of water in a heavy bottomed vessel and boil it. Add 2 tsp. oil (this prevents the sago from sticking to each other), sago and chilli-salt paste (I used 2 chillies for a cup of sago). Let it boil until the sago becomes transparent. When slightly cool, add a small cup of  diluted buttermilk (The vadaam will be white in colour while frying). Mix well.

Prepare the mixture in night and spread the vadaam in the morning. The mixture will be watery but in the morning it will become thick. You can add more hot water and mix well if needed. Spread a plastic sheet in mottai maadi (open terrace) and pour the mixture with a spoon to a round shape. Dry in the hot sun for two to three days until dry and store in an air-tight container. Deep fry in oil when required.