KOOZH VADAM

Yippeeeee :-)  This is the second vadam for this summer and I stored enough for a year! Last year I made Javvarisi Vadam and this year Aval Vadam and now Koozh Vadam.  My grandma used to make this every year and our duty is to chase away the birds.  Am sure that vadams will definitely bring back of our childhood memories!  I love to eat the vadam dough and it tastes yummm!  My mom put some red chillies on the plastic sheet or place an umbrella nearby to chase away the crow and other birds.  But they may not even know that me and cousins eat the vadams before it get dry he he :-)  

Today I did it and was cherishing my childhood memories and laughed myself :-) 

INGREDIENTS:

Rice flour           - 4 cups

Green chillies     - 5 to 6

Cumin seeds       - 2 tsp

Asafoetida / hing - 1 tsp

salt                       - as needed

Water                   - 8 cups

HOW TO MAKE:

Grind chillies and make a paste of it.  Boil water in the big vessel along with cumin seeds and green chilli paste.  Add needed salt.  When it starts boiling add rice flour slowly and keep stirring to avoid forming lumps. Add lemon juice and keep stirring.  

Cook on low flame and keep on stirring till it thickens and form a dough kind off.  If you touch the dough it should not be sticky, and that is the consistency.   Turn off the flame and allow to cool down. Spread  plastic sheet or a cotton cloth on the clean surface where you get enough sunlight.  Take a murukku press and I used one star hole plate and three hole plate for making the vadam.

One hole plate you can use it for making straight lines and the three holes for the murukku design as shown in the below pictures.  Stuff the dough in the press and start making it on the plastic sheet or on the cleaned cloth.  

Allow to dry in the hot sun for the whole day and and it not dried then in the evening bring it inside. Next day morning keep it inside and allow it dry the whole day.  Do the same for 2 to 3 days and once it dried fully you can easily gather the vadams.   Store it in an airtight container and it stays good for more than a year. 

Heat oil in a kadai and fry vadams whenever you want :-)