Karuvadagam | Karuvadaam | Kuzhambu Vadagam

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)  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 (left over 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.

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. Even at 31, I ask super silly questions without analyzing. After preparing this vadagam, during our regular phone call, Amma was checking regarding the vadagams as I mentioned her that I will be preparing these soon.

• Amma: Did you try the Vadaam and how it turned out?
• Me: Yeah, yeah it came out great. But it’s white in color, not brown like yours. (Karuvadagam literally in Tamil means black vadagams). Karuvadaam became vellai Vadaam.
• Amma: (I bet it would have been a face palm moment) what all you used and what’s the color of each ingredient?
• Me: Err urad dal – white in color, the black eyed peas was also white and white pumpkin and 4 red chillies.
• Amma: When the majority of the ingredients are white, how come you are expecting brown color? After you fry them, it will be brown.
• Me: he he he yes.

So now you know the story behind the vadagam’s color. :-)  Without any delay here is the recipe,

Ingredients:

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

Other Equipments:

• Big plastic sheet or silicone mat.

Steps:

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 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 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 chillies according to your taste preference.
• Make sure it is dried completely before storing it in an air tight container.

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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 Time3 d

Course: Side Dish

Cuisine: Indian, South Indian

Author: Srividhya G

Ingredients

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

Other Equipments

• Big plastic sheet or silicone mat.

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 chillies according to your taste preference.
• Make sure it is dried completely before storing it in an air tight container.

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

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