Javvarisi vadam recipe is an easy recipe and every one can make easily. If there is no veggies in the house you can make rasam and fry vadams and eat the lunch without disturbing the stomach. Every summer i love to make this vadam. This summer I tried artificial color also. After a few days I shall post that also. For this vadam we need not prepare anything in advance.
Here is the quick video
Let us see the recipe.
Javvarisi Vadam Ingredients:
Javvarisi (sago) - 1 cup
Water - 1 ½ + 3 ½
Rock salt - 1 tsp
Green chilli - 4 – 5
Curd - ¼ cup
Asafoetida - ¼ tsp
Lime juice - 2 tsp (optional)
Beetroot - 1 small
Tomato - 1 ½
Kashmiri chilli powder- ½ tsp
Coriander or mint - ½ bunch
Javvarisi Vadam Method:
Soak javvarisi in 1 ½ cup of water overnight and keep it in the fridge. Next day morning boil 3 ½ cups of water. When it starts to bubble add soaked javvarisi and salt and stir continuously till done. (There are so many snaps for this recipe so I skipped the water boiling snap).
For one cup it will take 10 to 15 minutes to cook. Add green chilli paste, curd, asafoetida and lime juice and mix it well.
Peel beetroot and cut in to cubes. Grind coriander, beetroot and tomato separately without adding water in the mixie.
In the tomato pulp add kashmiri chilli powder and mix it well. Divide vadam mixture into 4 equal amounts. Add coriander paste in one and add beetroot paste in another and add tomato pulp in the third one and mix it well.
Spread plastic sheet or white cloth in the open terrace under the sun and put the vadam mixture into mini round shapes with spoon or hand (using hand will be faster than using spoon).
Next day you may sprinkle little amount of water in the reverse side of cloth and peel. Spread it in plate and dry it in the sun for at least two days.
Heat oil in a frying pan and add little bit, when they pop up the oil is ready for frying. Then fry vadams and serve with rice.
Store the remaining vadams in the air tight container for later use.
Note:
Use milk white javvarisi for this vadam.
Add vegetable mixture when it is hot. So you need not cook further.
Fry javvarisi vadam in the evening and munch it with tea in the winter season.
If you want you can add the lime juice. If you add lime juice, vadam will stick on the mouth.
Add 2 tblsp rice flour while cooking the javvarisi, the vadam will not stick on the cloth, and it will come out easily.
If you dry well you can store this vadam in air tight container and use for a year or two.
If you add curd, the vadams will be white in colour.
Let us see the recipe.
Javvarisi Vadam Ingredients:
Javvarisi (sago) - 1 cup
Rock salt - 1 tsp
Green chilli - 4 – 5
Curd - ¼ cup
Asafoetida - ¼ tsp
Lime juice - 2 tsp (optional)
Beetroot - 1 small
Tomato - 1 ½
Kashmiri chilli powder- ½ tsp
Coriander or mint - ½ bunch
Javvarisi Vadam Method:
Soak javvarisi in 1 ½ cup of water overnight and keep it in the fridge. Next day morning boil 3 ½ cups of water. When it starts to bubble add soaked javvarisi and salt and stir continuously till done. (There are so many snaps for this recipe so I skipped the water boiling snap).
For one cup it will take 10 to 15 minutes to cook. Add green chilli paste, curd, asafoetida and lime juice and mix it well.
Peel beetroot and cut in to cubes. Grind coriander, beetroot and tomato separately without adding water in the mixie.
In the tomato pulp add kashmiri chilli powder and mix it well. Divide vadam mixture into 4 equal amounts. Add coriander paste in one and add beetroot paste in another and add tomato pulp in the third one and mix it well.
Spread plastic sheet or white cloth in the open terrace under the sun and put the vadam mixture into mini round shapes with spoon or hand (using hand will be faster than using spoon).
Next day you may sprinkle little amount of water in the reverse side of cloth and peel. Spread it in plate and dry it in the sun for at least two days.
Heat oil in a frying pan and add little bit, when they pop up the oil is ready for frying. Then fry vadams and serve with rice.
Store the remaining vadams in the air tight container for later use.
Note:
Use milk white javvarisi for this vadam.
Add vegetable mixture when it is hot. So you need not cook further.
Fry javvarisi vadam in the evening and munch it with tea in the winter season.
If you want you can add the lime juice. If you add lime juice, vadam will stick on the mouth.
Add 2 tblsp rice flour while cooking the javvarisi, the vadam will not stick on the cloth, and it will come out easily.
If you dry well you can store this vadam in air tight container and use for a year or two.
If you add curd, the vadams will be white in colour.
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