KOOZH VADAGAM/VADAM

      The Summer scenarios are incomplete without the story of Vadam/Vadagam preparation. You call it as Vadam/Vadagam/Sandige/Vadiyalu/Kondattam in South Indian Languages.  Along with the Season, the women folks get busy preparing Pickles, Vathal, Vadams, Appalams, Spice Powders, mostly which needs crisp Sun-dried process.  Even we usually buy our yearly provision in Summer and dry each and every Rice, Dhal, Spices in our balcony. Then store in it big airtight containers ready to be catered throughout the year.
     Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The morning scene, just before the sun shows off its real prick, the ladies get ready with their batches of Batters and Curd dipped Vegetables ready to be laid on to the sheets of Clothes in their terraces.  Kids who would be enjoying their Summer holidays would be their helping hands, ironically made to scare away the crows which come to eat these vadagams.  Some even keep a Black Umbrella to scare off the crow. Crows have a liking for these semi-dried Vadams & Vathals. They fly at a speed, keeping up a perfect angle and lift off these goodies like an ace Kingfisher catching a fish. Precision and accuracy of the crow is a real challenge to the women folks.
     The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a snack.  The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
      This Summer, my Mom was saying that she prepared her age-old Koozh Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai & Bittergourd & Long Beans Kondattam(Vathal).  These Sundried Vegetables are called Kondattam in some parts of Kerala.  I immediately asked her to save some for me.  Unplanned, I visited my hometown in June and here I got a batch of fresh sun-dried Koozh Vadagams.
     This is my Moms recipe and she said we have to add a handful of Sago in the recipe, but a handful can turn out to be a measurement too big or too small.  So I have converted it into Cup measurement which fitted well. Koozh Vadagam is a Sun-dried item prepared with ground Rice & Sago.  Spices like Green chillies and Cumin Seeds are added to the Koozh Vadagam to add an extra note of taste and flavour. If the Sun is really hot, Koozh Vadam dries up quickly. Store it in airtight containers. When deep-fried these Koozh Vadagams puffs up into double the size and acquires a crisp buoyancy.


Cuisine - South India
Recipe Type -Vadagam/Vathal
Spice Level  - Low
Difficulty - Medium
Author - SM


Soaking Time - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes
Drying Time - 3-4 Days

HOW TO MAKE KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

Raw Rice - 1 Cup
Sago - 1/4 Cup
Green Chillies - 3-4 Nos.
Cumin Seeds - 1 Tspn
Salt - To Taste
Water - 2-3 Cups

METHOD :

• Clean, Wash & Soak Sago in ample of water overnight or at least for 8-10 hours.
• Alternatively can Soak the Sago in hot Water for 2-3 Hours.
• Clean, Wash & Soak Raw Rice in ample of water overnight or at least for 8-10 hours.
• When the ingredients are well soaked.
• Combine Raw Rice, Sago, Green Chillies and grind it into a fine batter, adding little water at a time.
• Can use the water used for soaking the ingredients.
• The Batter should be of pouring consistency.
• Add Salt to the batter and mix well.
• Pour in 2 Cups of Water to Batter and dilute the consistency.
• Heat a heavy-bottomed pan, preferably a Non-stick Pan.
• Pour in the Koozh Vadagam Batter and cook it on a low flame, stirring continuously.
• After a few minutes, the batter will thicken into a glossy texture and starts to leave the sides of the pan.
• If you feel the batter is thickening too quickly, can add some more hot water to the batter.
• Make sure there are no lumps.
• The batter should be cooked until it has turned into a glossy texture.
• The final batter should be thickened to a pliable dough-like consistency.
• Add the Cumin seeds and give a final stir.
• Allow the Koozh Vadagam Mix to cool down.
• Spread a plastic sheet, on top of that spread a clean cloth.  
• Alternatively can spread it out on big steel plates too.
• Pinch out small portions from the Koozh Vadagam mix.
• Evenly spread it out on the Cloth or on the Plate.
• Allow the Koozh Vadagam to dry in direct sunlight for 3-4 days.
• Once totally dried up, store the Koozh Vadagams in airtight containers.
• Perfectly dried Koozh Vadagams/Vadams can last up to a year or so.

NOTES :

• During peak summer these Koozh Vadagams get dried soon. Adjust the drying time according to the climate.
• For a twist in taste & flavour try adding Onions/Dry Red Chillies/Carom Seeds in Koozh Vadagams

HOW TO DEEP FRY KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

Koozh Vadagam/Vadam - few
Oil - To Deep Fry

METHOD :

• Heat Oil in a Pan, allow the oil to smoke off.
• Reduce the flame to medium-high.
• Add a handful of Koozh Vadagams into the Oil and fry until it turns crispy and puffs up in size.
• Remove the deep-fried Koozh Vadagams from the oil with a slotted spoon.
• Line it up on Paper towels and transfer it into an airtight container.
• Serve this Koozh Vadagam/Vadam along with Rice & Curry or as a Snack.

 

RAW MANGO THOKKU - MANGAI THOKKU

• Kerala Kadu Manga Achar
• Avakkai Mango Pickle &
• Mangai Thokku

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Cuisine - Tamilnadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time - A day or Two

HOW TO MAKE RAW MANGO THOKKU - MANGAI THOKKU

INGREDIENTS :

For Raw Mango Thokku - Mangai Thokku :

To Dry Roast & Grind:

METHOD :

• Dry roast the Fenugreek Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash, Peel and grate the Raw Mangoes and keep it aside.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the grated Raw Mangoes and saute it on a low flame until it becomes soft & translucent.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Raw Mango Thokku to cool down.
• Store it in clean & dry airtight bottles.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Mango Thokku is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store the Raw Mango Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Raw Mango Thokku.  It can stay good even with less oil and preservatives. 
• If stored properly, Raw Mango Thokku can last for a year or so.

CURRY MASALA POWDER

     My introduction with this Curry Masala was through Aachi Masala.  Until then I have never used this spice powder.  Aachi's Curry Masala Powder, which was marketed as, which could be used in most of the Curries. Obviously, it is named Curry Masala.  There are even some variations as Mutton Masala Powder, Chicken Masala Powder etc., Though most these spice powders use slightly different spices as a combination of ingredients, they are almost similar in taste, aroma and flavour.
     If there is one spice powder I commonly use in my kitchen then it is this Curry Masala Powder.  My daughter extensively uses this in most of her recipes, even while scrambling an Egg(Mutta Chikki Porichathu).  A simple Masala Powder which has turned into a must-have in my pantry.
     It was during my initial days of blogging(and even before the idea even came up in my mind), while I was reading through quite a lot of authentic recipes and at one instance I came up with a story of Curry Powder and its authenticity. While writing for this particular recipe, I couldn't forget what I read about the so-called Curry Powder.
     Curry Powder as such has a historical mention that it is an absolute British invention, to re-incorporate the very Indian Curry in a British style.  If we say curry powder is a British invention then what's traditionally Indian is the one & only Garam Masala. I even came up with another Curry Powder called Madras Curry Powder, least to find a mention in any of the authentic Indian recipes.

     These words are from Madhur Jaffrey's vintage cookbook, “An Invitation to Indian Cooking” 
caught my attention,

... Don’t forget that Jaffrey wrote these words in the year 1973.

Courtesy - An Invitation to Indian Cooking by Madhur Jaffrey

     But I feel South Indian kitchen has always used this mixture of spice powder in the name of Curry Masala.  Whatsoever, if the spice mix can yield wonderfully flavoured dishes, I'm sure to add it into my pantry.  This particular spice powder has been blended and used to my convenience for the past 12 years. Curry Masala Powder is a simple combination of Spices with flavours accentuating from the Spices used in it.
     Choose the fresh and good quality of whole spices for Curry Masala Powder.  Perfectly mixed spices will yield the most flavourful Curry Masala Powder. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.


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Cuisine -  Indian
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4-1Cup(approx)
Author: SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE CURRY MASALA POWDER

CURRY MASALA POWDER

INGREDIENTS :

For Curry Masala Powder :

Dry Red Chillies - 25-30 Nos.
Coriander Seeds - 1/2 Cup
Fennel Seeds - 2 Tbspn
Cumin Seeds - 1 Tbpsn
Cinnamon - 5-6 Sticks
Cloves - 7 -8 Nos.

METHOD :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a very low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Fennel Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next, add Cloves and Cinnamon into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Curry Masala Powder into a clean and dry airtight container.

 

NOTES :

• Can sundry the Spices before preparing the Curry Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Cool the ingredients before grinding it.
• If stored properly stays good for about 2-3 months in room temperature.
• Store it in the freezer for longer shelf life.
• Curry Masala Powder can be used while making Mutton Curry, Chicken Curry, Puli Kuzhambu, Scrambled Egg, Prawn Masala, Minced Meat Masala, Kurma, etc.,

MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

     This Mochai Kottai Puli Kuzhambu is one recipe I learnt from my husband. He had learnt it from his friends during his initials days in Malaysia - a Bachelor's Style Curry, quick & easy. This is a spicy & tangy curry cooked along with a wide range of vegetables along with Mochai - Lima Beans/Butter Beans. We do not get fresh Mochai here, so this curry is prepared with the dry ones.  I usually add English Gourd(Cheyote/Merakkai), Okra(Lady's Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc., in this Mochai Kottai Puli Kuzhambu.
     Soaked Mochai/Lima Beans is cooked and then added into this Spicy Puli Kuzhambu.  Get easy with the choice of vegetables to be added into this Kara Kuzhambu.  I add most of the above vegetables into this Curry.  This curry has an overwhelming note of Tamarind & Red Chilli Powder which gives the name - Puli Kuzhambu/Kara Kuzhambu. Mochai Kottai Puli Kuzhambu is a perfect Curry to be served along with Steamed Rice. This curry goes well with Tiffin items like Ven Pongal, Rava Pongal & Rava Upma too.


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Cuisine - South India
Recipe Type - Curry
Spice Level  - Medium - High
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time(Lima Beans/Mochai) - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

INGREDIENTS :

To Soak & Cook Mochai/Lima Beans:

Dried Mochai/Lima Beans - 1/4 Cup
Water - 3/4 - 1 Cup

For Puli Kuzhambu/Kara Kuzhambu :

Onion - 1 No.
Garlic - 10-12 Cloves
Tomato - 1 No.
English Gourd - 1/2 the vegetable.
Okra - 4-5 No's.
Eggplant - 2 No's(Small Variety)
Yellow Pumpkin - 1 Ridge.
Turmeric Powder - 1/2 Teaspoon.
Red Chilli Powder - 1-11/2 Teaspoon.
Curry Masala Powder - 1 Teaspoon
Tamarind - 1 Lime Size(Tamarind Paste 1-11/2 Tspn)
Jaggery - a small Piece(Optional)
Coconut Milk - 1/2 Cup(Optional)
Salt - To Taste

 

For Tempering :

Gingelly Oil - 2 Tablespoons.
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Curry Leaves - 2 Sprigs

METHOD:

To Soak & Cook Mochai/Lima Beans:

• Wash & Soak Mochai/Lima Beans in ample of Water.
• Soak it for at least 8-10 Hours/overnight.
• Alternatively, can soak in hot water for 4-5 Hours.
• Once soaked, discard the water used for soaking.
• Pour about 1/2 - 3/4 Cup of Water and pressure-cook the Mochai/Lima Beans for 3 Whistles on a high flame.
• Lower the flame and cook for another 2-3 Whistles.
  
• Switch off the flame and allow the pressure to release.
• Keep the cooked Mochai/Lima Beans aside.
• Some Mochai/Lima Beans take longer/sooner to get cooked.  Adjust accordingly.
  

For Puli Kuzhambu/Kara Kuzhambu :

• Peel, wash and cut the English Gourd into two, remove the centre portion and cut it into 1" Cubes.
• Cut through the Ridge of the Yellow Pumpkin.  Peel the skin, discard the seeds from the centre and cut it into 1" Cubes.
• Trim the ends & cut Okra into 1" long pieces.
• Cut Eggplant/Brinjal into four and leave it in salted water until use.
• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it.
• Heat Gingelly Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it.
• Add Garlic Cloves and fry until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Lower the flame and add Turmeric Powder, Red Chilli Powder and Curry Masala to the above and give a quick stir.
• Fry on a very low flame for a few minutes.
• Add chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
• Now add the Vegetables along with a sprinkle of Water.
• Cover and cook until vegetables turn soft and cooked.
• Once the Vegetables are cooked, add the cooked Mochai/Lima beans and mix well.
• Pour in the Tamarind extract and allow it to boil on a low flame.
• Boil the Puli Kuzhambu until the raw flavour goes.
• Add Jaggery and mix well.
• Pour in the Coconut Milk and boil it on a low flame stirring occasionally.
• Switch off the flame and serve Mochai Kottai Puli Kuzhambu with Rice.
• Mochai Kottai Puli Kuzhambu  can also be served along with tiffin items like Ven Pongal, Rava Pongal or Rava Upma.

For detailed Recipe on CURRY MASALA POWDER, Click here...