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    Home » Appalams / Vadagams » Karuvadagam | Karuvadaam | Kuzhambu Vadagam

    Karuvadagam | Karuvadaam | Kuzhambu Vadagam

    Posted on July 3, 2016 · Last Updated on August 26, 2020 · By Srividhya G · 16 Comments

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    Karuvadaam or Karuvadagam or Kuzhambu Vadaam is a popular recipe from Tamil Nadu which is nothing but sun-dried fryums prepared with urad dal and black-eyed peas (traditionally red black-eyed peas or as we say kaaramani in Tamil is used. But I went with what I had in my pantry – white ones)  

    VathalKuzhambuVadamcloserLook

    Fried Karuvadagams are used as rice accompaniment but they go very well in Vathal Kuzhambu. Karuvadaam Vathal Kuzhambu and Sutta Appalam (roasted papad) is an awesome combination. (Karuvadaam Vathal Kuzhambu recipe coming tomorrow)

    Last summer I tried two vadagams recipes one was the pazhaiya sadam vadagams (leftover rice fryums) and the other was the Sabudana or Javvarisi vadagams. Amma was here and was guiding me through the vadagams process and we prepared a lot and still, I have little stock in my pantry. During that time I asked her to write other vadagams recipes also and here is the Karuvadagam recipe.

    Karuvadam

    As I mentioned in the introduction, red black-eyed peas are used for this recipe but I went with the white black-eyed peas. Adding white pumpkin enhances the flavor and it can be skipped as well. 

    KuzhambuVadam

    Ingredients:

    Ingredients

    • Urad Dal – 1 cup
    • Black Eyed Peas – ¼ cup
    • Red chilies – 5
    • Salt – 2.5 tsps (as required)
    • Hing – 2 tsps
    • Chopped White Pumpkin – ¼ cup
    • Water for soaking + 3~4 tbsps of water + water for spreading the batter.

    Other Equipment:

    • Big plastic sheet or a silicone mat.

    Steps:

    Preparing the Batter:

    • Soak the urad dal, black-eyed peas, and red chilies for at least 4 hrs.
    • Mix the hing in 3 tbsps of water and add this hing water while grinding.
    • Then grind them along with white pumpkin by adding 3 to 4 tbsps of hing water.
    • Now add salt and mix well. The vadagam/vadaam mix is ready.

    VadaamBatter

    Drying the Vadagam-

    • Meanwhile, in a sunny area (backyard or balcony or terrace) place the clean plastic sheet or a silicone mat.
    • Keep the water and bowl of water ready. Wet your palm and take a pinch of the batter and start placing them in the plate or cover with 1-inch space between each piece. Irregular shapes are perfectly fine.
    • Let it dry under the sun for the whole day and bring the sheet with the vadagams inside in the evening. The next day flips the vadagam slowly and dry them again.

    Drying

    • During peak summer it gets dried up within two days if not maximum of 3 days. (For me in as the weather was sporadic it took up to 5 days)
    • Once they are dried up store them in an airtight container.

    Karuvadaam

     

    Recipe Notes:

    • Red black eyes peas (Kaaramani) are traditionally used.
    • White pumpkin is optional. If you are not using that, adjust the water accordingly. As ash gourd oozes out water, I just went with 3 to 4 tbsps of water.
    • While grinding, drizzle the water and do not add too much of water.
    • Adjust the salt and red chilies according to your taste preference.
    • Make sure it is dried completely before storing it in an airtight container.

    ThattamPayarauUlunduVadagam

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    5 from 1 vote

    Karuvadagam | Karuvadaam | Kuzhambu Vadagam

    Karuvadaam or kuruvadagam or kuzhambu vadaam is a popular recipe from Tamil Nadu which is nothing a sun dried fryums prepared with black eyed peas , urad dal and red chillies.
    Prep Time15 mins
    Cook Time10 mins
    Soaking Time + Drying Time3 d 4 hrs
    Total Time3 d 4 hrs 25 mins
    Course: Side Dish
    Cuisine: Indian, South Indian
    Servings: 20
    Calories: 38kcal
    Author: Srividhya G

    Equipment

    • Big plastic sheet or silicone mat.

    Ingredients

    • 1 cup Urad Dal
    • ¼ cup Black-Eyed Peas
    • 5 Red chillies
    • 2.5 tsp Salt or as required
    • 2 tsp Hing
    • ¼ cup White Pumpkin chopped
    • Water for soaking + spreading the batter

    Other Equipments

      Instructions

      Preparing the Batter

      • Soak the urad dal, black-eyed peas and red chillies for at least 4 hrs.
      • Mix the hing in 3 tbsps of water and add this hing water while grinding.
      • Then grind them along with white pumpkin by adding 3 to 4 tbsps of hing water.
      • Now add salt and mix well. The vadaam mix is ready.

      Sun Drying

      • Meanwhile in a sunny area (backyard or balcony or terrace) place the clean plastic sheet or silicone mat.
      • Keep the water and bowl of water ready. Wet your palm and take a pinch of the batter and start placing them in the plate or cover with 1 inch space between each piece. Irregular shapes are perfect fine.
      • Let it sundry for the whole day and bring the sheet with the vadagams inside in the evening. The next day flip it slowly and dry them again.
      • During peak summer it gets dried up within two days if not maximum 3 days. (For me in as the weather was sporadic it took up to 5 days)
      • Once they are dried up store them in airtight container.

      Notes

      • Red black-eyes peas (Kaaramani) are traditionally used.
      • White pumpkin is optional. If you are not using that, adjust the water accordingly. As ash gourd oozes out water, I just went with 3 to 4 tbsps of water.
      • While grinding, drizzle the water and do not add too much of water.
      • Adjust the salt and red chilies according to your taste preference.
      • Make sure it is dried completely before storing it in an airtight container.

      Nutrition

      Calories: 38kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 47mg | Fiber: 2g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 17mg | Calcium: 9mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Submitting this for the July Week 1 – Cooking from Cookbook Challenge (CCC Challenge).

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      Filed Under: Appalams / Vadagams Tagged With: authentic recipes, CCChallenge, how to prepare karuvadaam, how to prepare vathal kuzhambu vadaam, kaaramani ulundu vadaam, kaaramani ulundu vadagam, karuvadaam, karuvadagam, kuzhambu vadaam, kuzhambu vadagam, summer specials, thattampayaru vadagam, traditional recipes, vathal kuzhambu vadaam, vathal kuzhambu vadagam

      Reader Interactions

      Comments

      1. Alboni says

        August 08, 2016 at 9:55 pm

        Very useful recipe , thanks for sharing !!!

        Reply
        • Srividhya G says

          August 09, 2016 at 9:44 am

          Thanks a lot. :-)

          Reply
      2. jaleelakamal says

        July 13, 2016 at 10:42 pm

        wow amazing
        nangka itha badiyaan nu solvoom athaanaa?

        Reply
        • Srividhya G says

          July 14, 2016 at 9:46 am

          yes pa. Thanks a lot and welcome here Jaleela

          Reply
      3. kushigalu says

        July 05, 2016 at 9:17 am

        Thank you so much for sharing this recipe. Can’t wait to try this out :-)

        Reply
        • Srividhya G says

          July 06, 2016 at 11:15 am

          :-) Thanks Kushi.

          Reply
      4. Anu - My Ginger Garlic Kitchen says

        July 04, 2016 at 1:37 pm

        My granny used to make something similar to this, we call it ‘Mangodi’. Your Karuvadagam looks fantastic.

        Reply
        • Srividhya G says

          July 04, 2016 at 3:09 pm

          Thanks a lot sharing that info Anu. Have you posted that recipe kya?

          Reply
      5. alkajena says

        July 04, 2016 at 3:30 am

        These are awesome

        Reply
        • Srividhya G says

          July 04, 2016 at 3:09 pm

          Thanks :-)

          Reply
      6. Jolly M says

        July 04, 2016 at 1:06 am

        WoW! Such a beautiful share by you dear… we call wadiya in punjabi..looks very tempting :)

        Reply
        • Srividhya G says

          July 04, 2016 at 3:08 pm

          Thanks a lot. Learning a lot different recipes and its variations. Thanks a lot Jolly.

          Reply
      7. amrita says

        July 03, 2016 at 11:13 pm

        we Bengalis make this too …we call them bori and do not add black eyed beans…

        Reply
        • Srividhya G says

          July 04, 2016 at 3:07 pm

          oh wow nice. Thanks a lot for sharing that info.

          Reply
      8. CHCooks says

        July 03, 2016 at 9:36 pm

        We have similar but different recipe (hehe I know) Sri. Made only with urad dal, we have it as a side for paruppu sadam! I simply love it.

        Great pictures and those pots are so nice too! Got from India?

        Reply
        • Srividhya G says

          July 04, 2016 at 3:06 pm

          Thanks a lot CH. Seems like there are lot different names.. Learning a lot from the comments. Yes, my BFF got it from India this april. :-)

          Reply

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