Thursday, July 17, 2014

Kulumbu Vadagam Recipe - Ingredients

urad dhaal - 1/4 cup
Paasi paruppu - 1 spoon
Thoor daal - 1 spoon
thatta paruppu - 1 spoon
fenugreek seeds ( soaked in water for 2 hours) - 1 spoon
small onion (skin removed) -  3/4 cup
perungayam, asafotida - a pinch or as required

salt - 1/4 spoon
kadugu - 1 spoon
seragam or jeera - 1 tea spoon

For grinding (in to paste (not make it too fine)) - you should be able to make a ball like consistency

garlic - 1 full whole one
curry leaves - 2 strings
fenugreek seeds ( soaked in water for 2 hours) - 1 spoon

Method :

soak paasi paruppu, thoor daal, thatta paruppu, fenugreek for 2 hours
and  urad dhaal, for an hour and drain all the water and grind it without adding water.

consistency should be tight, grind for a lng time and keep it aide.

Mix the above grind ball in the dough, make small onion into paste (not very fine) no

water should be added, crush the jerra seeds with your hands and put in inside the dough,

add required salt - 1/4 tsp - add kadugu (raw)

put a mat and soak a white cotton cloth in water squeeze the water and spread it on the

mat and put the vadagam as droplets in the cloth and dry it in the sun for a day or two and apply or sprinkle water on the bottom side of the cloth and remove the vadagam

and again dry it in the sun (after removing it from cloth) for two days or until crispy.

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