Kuzh Vadam

Vadam season started!! Normally in the tamil month Masi, we used to do vadam because it is the starting season of Summer. Morning time is the best time for doing vadam as the sun wont be very hot. Vadam is liked by all age groups in any family. We can make large quantities of vadam and dry it properly and store it and use it even for 1 year. Try this Kuzh Vadam (Koozh Vadam) and let me know your comments!

Preparation and Yield:
Preparation time5 mins
Cooking Time20 mins
Yield20 Pidi Kozhukattai
Recipe CategorySweet
Recipe CuisineSouth Indian

Kuzh Vadam
Kuzh Vadam

Rice2 Cup*
SaltTo Taste
Water4.5 Litres
Sago (Sabudana)1/2 Cup
* 1 Cup = 250ml

Kuzh Vadam
Kuzh Vadam

Batter Preparation Method:
  1. Soak the raw rice in water for 30 minutes. Heat 1 cup of water and when it comes boil, add it to the bowl having Sago(Javvarasi) and close the bowl.

  2. After 30 minutes, rinse the rice and strain the water and grind it in grinder or mixer to a nice paste. 

  3. Add the Sago to the mixer and grind it to paste 

  4. If we prepare this batter in the evening, keep it in fridge and use it the next day. If we do it in morning, we can use it immediately.
Kuzh Preparation Method:
  1. Ratio of water to batter is 1:3. I have taken 4.5 Litres of water. 
  2. Take heavy bottomed pan or cooker. Heat the water along with salt and when it starts to boil, Take out 1.5 liters of water separately. We will use this reserved hot water later. Salt should be less for vadam because when we dry the vadam and fry it in oil, salt will be more

  3. Add the rice-sago batter and stir well. We need to stir the batter well so that it gets tighten up and becomes thicker like kuzh.

  4. When the kuzh starts to boil, switch off the flame. If the batter is very thick, we can add little hot water and stir well. Cool off the batter and we can start making vadam. Take a clean white towel and place it in hot sun and using small ladle, take small quantities of kuzh and pour it in white towel little by little in round shape. Let the vadam dry in sun. Allow it to dry for 1 day

  5. Again dry the same towel in sun for one more day. After 2 days, sprinkle some water in the towel having dried vadams and remove the vadams and take it in a plate or towel and dry it again. After the vadams are dried completely, we can store it in a tight container and fry it when we require
  6. Crunchy Kuzh Vadam Ready to Serve!
  7. Kuzh Vadam
    Kuzh Vadam

Post a Comment

thanks for sharing i prepared sago vadam and thenkzhual vadam ,both come out well.next kuzh vadam i'll prepare.thanks mami.by the way where r in chennai? see u bye.Gayatri

Kuzh Vadam looks fabulous..wonderful recipe..thanks for sharing!!

Mami, I tried preparing koozh vadam, but after drying, the vadam broke into million pieces like broken glass. What could be the reason?

1:3 ratio means, 1 cup water for 3 cup raw rice? . Can u clarify mami.


Hi Nalini, it is the ratio of water to batter. For 3 cups of batter, we need to add 1 cup of water to make a kuzh.

I did try your Kuzh vadam and I think the measurement or ratio of water to batter is wrong since for 3 cups of batter and 1 cup water, the batter became very think and I ended up making muruku vadam. The next time I tried it out, I myself changed it to 3 cups water for 1 cup batter and it came out very well. So it looks like a typo mistake in your ratio.



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