The batch of 2015

Please welcome, the Vadams of Cupertino,  batch of 2015!

Don't know how many will actually graduate in a few days to storage.. 

Yet again, Simba is guarding them from the backyard critters.. have added a spade to convey the message "don't mess with this!"

The maavu was very yummy and that means we might eat a few "while they are drying"

Same process as before, but this year a twist. Made a second batch where half the Sago (tapioca) was still raw and mixed it in for the last 30 minutes of stirring. It gives the vadam the built in "beads"

Will have to wait and see how well they taste after frying or microwaving!

This year, I really want to try and make Koozhu vadam, using San's grandma's recipe. It involves fermenting a rice paste over a three day period and then making vadam. Will have to wait a few weeks before trying that out. We have to preserve these recipes and pass it on. 

Someday, maybe the kids will show their kids this blog and make some vadam's. It seems highly unlikely, but then again, if you would have asked my grandma "who and where do you think your vadam recipe will still be tried out in the family?"... Cupertino would have been the least likely answer. 

Make vadaams when the sun shines..

It has been hot outside. Temps are topping 100F. 

We have been staying indoors for the most part and enjoying the cool dark house with Kulfi's etc. 

When you get this kind of sun, it would be criminal not to use it wisely. Was reminded of my grandma yesterday and how she would make us watch the Vadaams in the backyard. She would boldly go into the project knowing that she had excellent security guards in me and my brother to ward off the crows, sparrows and squirrels.

This morning we made Vadaams.. 

So far so good. My little security guards are not taking as much interest in holding a stick and chasing away squirrels, bunnies and blue jays! So we have a new approach thanks to an idea from the MIL.

A disney Simba is watching over the vadams.

So far he has been good. The birds are on the trees but have not dared to venture down. We will let everyone know in a week how the vadams turn out!

South Indian Crispies - aka Javarisi VadAm

If you have guests for dinner and you are still cooking, one thing you can do is to get some papads, or Javarisi vadam's (made from Sago or Sabudhana), pop them in the microwave and give them as an appetizer of sorts.

This is a videoblog of how to make Javarisi VadAm from scratch.

Ingredients (or proportions)

For 1 1/2 cup Sago, 7 cups water, 2 medium size Indian (or Thai) short Chili's, 1 spoon salt, 1/4 spoon of Asafoedita (aka Hing), one small lemon

Also required : Saran wrap or plastic sheets, some oil to smear on the sheet if you are not using Saran wrap.

You can have fun giving the kids squirrel/Crow watching duty while the Vadam's dry in the sun.

Hope you enjoy making and eating Vadams!

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