Kuzhambu vadam | karuvadam | Karu vadagam | Karu vadam | traditional south Indian recipe | kulambu vadam sun-dried lentil crispies | dal vadi | Karuvadaam | Kulambhu karuvadam | Kulambhu Vadam Karuvadagam | Kuzhambu Vadaam with detailed step-by-step photo and video recipe. Check out the Kuzhambu vadam recipe video and if you like the video pls SUBSCRIBE to my channel
Kuzhambu vadam | karuvadam | Karu vadagam | Karu vadam | traditional south Indian recipe | kulambu vadam sun-dried lentil crispies | dal Vadi | Karuvadaam | Kulambhu karuvadam | Kulambhu Vadam Karuvadagam | Kuzhambu Vadaam is a popular Tamil brahmin recipe from south India | Tamil Nadu. sun-dried fryums prepared with urad dal and black-eyed peas come in handy for preparing kuzhambu or kootu when you are running out of vegetables.
What is Kuzhambu vadam
Kuzhambu vadam is a traditional south Indian vadam | vadagam | vathal papad variety, often used instead of vegetable in kuzhambu/ kootu. Lentil-rich Karuvadam covers the lentil portion on kara kuzhambu days. Always make karuvadam when you have peak sun for 3 consecutive days. Never fan dry kuzhambu vadam.
Kuzhambu karuvadam with black-eyed peas.
Traditionally Amma makes it with red black karamani. Last year when my mother was here I was running out of it, so I used white ones. I liked the taste of karudam with white-eyed peas hence I have started using it regularly. you can use red-eyed karamani but make sure you wash it well to prevent the strong flavor. erissery and olan are other black eyes peas based favorite recipes.
Tamil brahmin special karudam
Traditionally Karu vadam is prepared during the season. In Tamil brahmin tradition, we also make this a few weeks before the wedding as a part of the ritual. Bride mom prepared vadam better and make the bride put.
Can I fry this vadam and have it as a side?
Traditionally this vadam is used as a substitute or as an additional ingredient while preparing kootu, vatha kuzhambu. Like vathal, you can Fry Vadam and have it as a side for curd rice | curd semiya.
What is the shelf life of Karuvadam?
If dried properly, kuzhambu vadam stays good for one year. Use a dry container and avoid touching vadam with wet hands
Ingredients
- 1/3 cup black-eyed peas | karamani
- 1/2 cup Urad dal
- 6 red Chilli
- 1 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon Asafoetida
- 1 stalk curry leaves
Instructions
- Take black-eyed peas, urad dal in a wide vessel, and wash them well
- Add enough water to soak
- Furthermore, add red chilli and soak the lentil overnight
- The next day make sure the lentil is soaked well then place the soaked lentil in the colander and let the water drain completely
- Transfer them to a mixie jar
- Furthermore, add turmeric powder, asafoetida, and salt and grind once
- Sprinkle little water (I added around 1 tablespoon water) and grind thick smooth batter ( like urad dal vadai batter)
- Transfer the batter to a wide vessel
- Finally, add curry leaves and mix well
- Place parchment paper in a baking tray
- In a small vessel take water and keep it handy
- Slightly moist your hand and pinch a small portion of the batter and keep little on parchment paper
- Avoid overlapping and finish the entire batter
- Place the tray in the hot sun for one day
- On a peak sunny day, vadam can be easily flipped in the evening
- keep it inside and sun dry again on the next day
- Repeat keeping on the sun for 2-4 days until the vadam is dried completely
- After the vadam is completely dry store it in an airtight container
Video
Notes
- Soaking Chilli is optional but it helped for smooth grinding
- An equal portion of Red-black eyes peas | Kaaramani) can be used instead of white black-eyed peas
- You can add little white pumpkin for extra flavor in our home we generally don't so I skipped it
- Grind like thick urad dal vadai better avoid adding extra water
- Adjust the salt and red chilli according to your preference
- Always completely dry the vadam then store it in an airtight container
- Don’t skip hing as it gives nice flavors and helps for digestion
Ingredients:
1/3 cup black-eyed peas | karamani
1/2 cup Urad dal
6 red Chilli
1 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon Asafoetida
1 stalk curry leaves
How to make Karuvadam with step by step pictures:
- Take black-eyed peas, urad dal in a wide vessel, and wash them well
- Add enough water to soak
- Furthermore, add red chilli and soak the lentil overnight
- The next day make sure the lentil is soaked well then place the soaked lentil in the colander and let the water drain completely
- Transfer them to a mixie jar
- Furthermore, add turmeric powder, asafoetida, and salt and grind once
- Sprinkle little water (I added around 1 tablespoon water) and grind thick smooth batter ( like urad dal vadai batter)
- Transfer the batter to a wide vessel
- Finally, add curry leaves and mix well
- Place parchment paper in a baking tray
- In a small vessel take water and keep it handy
- Slightly moist your hand and pinch a small portion of the batter and keep little on parchment paper
- Avoid overlapping and finish the entire batter
- Place the tray in the hot sun for one day
- On a peak sunny day, vadam can be easily flipped in the evening
- keep it inside and sun dry again on the next day
- Repeat keeping on the sun for 2-4 days until the vadam is dried completely
- After the vadam is completely dry store it in an airtight container and use it for kuzhambu / kootu
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