Vadam varieties Dear krishnaamma, Thank you for all the recipes you post. I will try the vadiam recipes this summer I really like them thanks again
Hi Tulasi, Thank you in advance. Enjoy while making vadam and vathals, let us not waste the sun light.
Namaskara Krishnaamma, First of all I would like to thank you for all the recipes you have been posting :2thumbsup: . Its indeed a treasure for all of us here. If I am not wrong the vathals or vadams are called Sendige in Kannada. Inspite of getting all readymade stuffs these days from the markets, I feel home mades are more tastier. I shall surely try making many of these during the summer. Thanks a ton again. Waiting for more to come...... Regards, Anurekha
Hi Hi Anurekha, I think it is called as 'Sendige ' only. In Telegu also they call like this is it not? Try and give me your feed back. Thank you for mailing. I will put more and more recipe for you. Bye for now.
hi hi Leela, I have given in my 2nd post of this thread about kuzhu mavu. Please click here to know about that. That is the basic 'mavu' to prepare many varities of vathal and vadams. Ok? now clear?
Bitter gourd vathal 1 kg bitter gourd ½ sp. Turmeric powder (optional) Salt to taste. Wash and cut bitter gourd as thick slices. In a big pan put the slices and pour water, salt and turmeric powder. Allow the bitter gourd slices to cook with out mashing them. Remove from the fire and drain. Use the drained water as soup, by adding black pepper on it. Dry them till crispy in sun light. Keep them in an air tight container. Fry them and use them as Vathal or you can crush the fired ones, mix and eat with ghee and rice. Good for sugar patients.
