Ladies finger vathal 1 kg ladies finger Turmeric powder (optional) Salt Wash and cut Ladies finger like finger. In a big pan put the slices and pour water, salt and turmeric powder. Allow the Ladies finger to cook with out mashing them. Remove from the fire and drain. Dry them till crispy in sun light. Keep them in an air tight container. Fry them and use them as side dish for KALANDA SADAM.
Kouthu Avari Vathal 1 kg Kouthu avari Turmeric powder (optional) Salt Wash Kouthu avari . In a big pan put them, pour water, salt and turmeric powder. Allow them to cook with out mashing them. Remove from the fire and drain. Dry them till crispy in sun light. Keep them in an air tight container. Fry them and use them as side dish for KALANDA SADAM.
Potato Vathal 1 kg Potato Salt Wash Potato cut them thick slice. In a big pan put them, pour water and salt. Allow them to cook with out mashing them. Remove from the fire and drain. Dry them till crispy in sun light. Keep them in an air tight container. Fry them and add red chilly powder. Use them as evening snack with tea.
Brinjal Vattal Brinjal 1 kg. Wash them. Cut brinjal and sun dry them. Keep them in an air tight container. When you are going to prepare ‘Parappu sambar’ just take a hand full of this ‘brinjal vathal’ and soak them in hot water. After adding tamarind water, you add this vathal with the water in the sambar. This will give a good taste for the sambar.
Moor milakai/ Curd Chilly ½ hot green chilly 2 cups curd Salt Cut green chilies into two with out removing the head. Or just split a little with out removing the head. Make curd as butter milk with out adding much water. Add salt and cut green chilies and mix well. Keep them for two days. But in the morning mix them well. The third day put them in a sheet with out buttermilk in the sun light. In the evening again put the half dried chilies in the left over butter milk. Repeat this till all the butter milk absorbed by the chilly. When all chilies become crispy and if you are able to break it with your fingers, store them in an airtight container. Fry them in oil and this is a best side dish for curd rice. Note: If you want very ‘hot’ moor miligai use thin and length chilies. If you want less ‘hot’ moor miligai, use small and round chillies.
Tips for Vadams Add cumin seeds, Ommam /ajwan seeds in vathal. Add food colours / natural colours Prepare Sabudhana vathal mavu thick and make as Kuzhu vathal
Re: Pazhaya thu vathal/leftover cooked rice vathal Dear Krishnamma Garu, Made leftover cooked rice vathal as given in your recipe. I made like gravy and poured as small pappads on the white dhoti since i was not having sheet. After drying i am not able to remove them . What mistake i did. Pl tell me what to do :help. But now it is completely dried. Thanks and Regards, Nandhini
Dear Nandhini, I think there are 2 reasons for this. One is the gravy which you made out of cooked rice must be very thin. and the another one is,when ever you use dothi instead of plastic sheet, it is not so easy to remove the vathals. Even after they dried. Sometimes the dothi's will tare. You can do one thing. Just try this in one or two vathals and do for all. Just take a damp cloth and make the back side of the vathal wet, with that cloth. So that you can peel the dried vathal from the dothi easily. Just try one or two and then do the same for all the other vathal. Then next time make some what thick gravy than this. ok? After doing this please give me a feed back. all the best.
Dear Krishnamma, I followed ur advice for removing the vatthal from the dhoti. I made the backside of the dhoti wet, whereever vathal was there. Then i could remove them from the other side. But some of them broke. Its ok, atleast i could remove them. Thanks for that suggestion. Since i was busy and travelling a lot for the office work, i could not reply to u. Thanks once again. Regards, Nandhini
