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.
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.