This is a very emotional blogpost. Karuvadams, Vatthals & pickles were my Grandmother’s forte. She would make them so yummy & for everybody in the family, & would joke that why should we waste the sunlight ( which is scorching in the month of May in TamilNadu). So for a ultra huge family of 50-60 odd people there would be a year long quota of pickle, Vatthal, Karuvadams, vadaams, appalams & puli(Tamarind), Yes we had a Tamarind tree in the orchard of our ancestral home. So life was bliss during vacations with my Yashodha Paati. It’s been an eternity since I had Karuvadams why etc it’s a filmy story, let’s cut the filminess & let me share my Paati’s Karuvadam recipe. I didn’t have pictures so photo courtesy: http://www.jylscreations.com/2015/01/kuzhambu-karuvadam-kulambhu-vadam.html
Karamani 1/2 cup
Urad dal 1 Cup
Red chili 5-6
Curry leaves few
Asafoetida 1/4 tsp
Salt As needed
Wash and soak the karamani and the urad dal separately over night or for 7-8 hours.
Grind this into a fine paste along with red chilies, asafoetida, salt and curry leaves. Grind karamani and urad dal separately. Mix well now.
The batter should be thick as the Vadai batter. Do not add too much water while grinding. Add very little water.
In a clean,dry plastic sheet make small small balls of the batter. Keep in the open terrace or in the place where you get abundant sun light.
The second day you just flip the vadams. Let this dry in the bright sun light till they become completely dried up. It takes 3-4 days to completely dry. After the second day you can even transfer it to a wide bowl and dry it.
Karuvadaams ready to be savoured in sambar, Kottur & vathakozhambu.
Coming up Later is Karuvadam Sambar.