Kuzhambu Vadam

Sun dried kuzhambu vadam

5 from 2 votes

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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

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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