Kuzhambu vadam is a traditional papad variety which is used as an ingredient in kuzhambu. Sometimes, we would be short of veggies to be added in the the kuzhambu. At that times, we would add manathakalikai vathal, sundakkai vathal or kuzhambu vadam. Nowadays many of us are buying these vadams from shops and just using it. But we can make these kuzhambu vadam at home itself. Generally we make papad/appalam in Tamil month Masi (February) as it is just the beginning of summer. We tend to make lots of papads at that time and we use it for the next 1 year. The same way, we can make these kuzhambu vadam in lots and store it in air-tight container and fry them and use it whenever we need. These kuzhambu vadam tastes yummy when added to kuzhambu. Now, lets see how to make this kuzhambu vadam...
Recipe Card
Kuzhambu Vadam Recipe / Kuzhambu Karuvadam Recipe
Servings: 100 grams
Calories: 80kcal
Kuzhambu vadam is a traditional papad variety which is used as an ingredient in kuzhambu. Sometimes, we would be short of veggies to be added in the the kuzhambu. At that times, we would add manathakalikai vathal, sundakkai vathal or kuzhambu vadam. Nowadays many of us are buying these kuzhambu vadam from shops and just using it. But we can make these kuzhambu vadam at home itself.
Print Recipe
Ingredients
- 1 cup Whole Urad Dal 1 cup = 250 ml
- 6 Red Chili
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 teaspoon Salt (adjust to your taste)
Instructions
- Wash and soak the dal in water for couple of hours. After 2 hours, drain the water and add it to the mixer along with red chillies, salt and hing
- Grind everything to a nice and thick dough. Do not add water. The batter should be very thick, so that we could easily take in hands and make place it in plastic cover. Spread a Plastic sheet or white cloth in open place where you get nice sun light.
- Take gooseberry sized batter and keep it on plastic cover. Keep the batter in regular spaces and dry them in hot sun for 3-4 days.
- I have dried it for 4 days in hot sun and the vadam had become nicely dried up and becomes crispy.
- Fry these in hot oil till they are brown in color and crispy and crunchy. Store it in air-tight container and add it to kuzhambu whenever you need.
- I have made the conventional kuzhambu and added it to the kuzhambu and it tasted so yummy with kuzhambu.
Nutritional Info
Nutrition Facts
Kuzhambu Vadam Recipe / Kuzhambu Karuvadam Recipe
Amount Per Serving (20 g)
Calories 80
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Kuzhambu Vadam with step by step pictures :
- Wash and soak the dal in water for couple of hours. After 2 hours, drain the water and add it to the mixer along with red chillies, salt and hing
- Grind everything to a nice and thick dough. Do not add water. The batter should be very thick, so that we could easily take in hands and make place it in plastic cover. Spread a Plastic sheet or white cloth in open place where you get nice sun light. Take gooseberry sized batter and keep it on plastic cover. Keep the batter in regular spaces and dry them in hot sun for 3-4 days.
- I have dried it for 4 days in hot sun and the vadam had become nicely dried up and becomes crispy. Fry these in hot oil till they are brown in color and crispy and crunchy. Store it in air-tight container and add it to kuzhambu whenever you need. I have made the conventional kuzhambu and added it to the kuzhambu and it tasted so yummy with kuzhambu.
- Try this yummy Kuzhambu Vadam and share your comments!!!
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| Kuzhambu Vadam Recipe |
