Mango/Maa vathal

Mango vathal:

We get plenty of seasonal vegetables like mango, brinjal, flat beans and cluster beans in the market during the month of May and June, the hot season. This climate is favorable for drying the seasonal vegetables to make it as  vathals. Normally the price of these vegetables increases during the off-season. Achis of Chettinad region has the strategic vision of processing the seasonal vegetables at the right time to make vathals and use it throughout the year.

In chettinad, these vathals are used to make the unique taste of various dishes. Mango vathal is used in Sambar, Thanni kuzhambu, Mor kuzhambu,  Rasam (Mangottai), Vathal kuzhambu, vathal mandi etc. Vathal made using proper procedure during summer season can be stored for long-term use. Now is the Season to make the variety of vathals and enjoy the unique taste throughout the year.

Mango vathal
Mango vathal

Ingredients to prepare:

Raw mango -5

Rock salt-2 tbsp powdered

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Step-1: Wash Mangoes wipe with the clean cloth.

Step-2: Cut mangoes into lengthwise along with the seeds or (seeds separately and flesh as you prefer )

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Step-3: Powder the rock salt and mix it well with the cut mangoes, leave it for a night.

Step-4: Next day spread a clean cloth in direct sunlight, spread salted mangoes leaving some space around, do the same for 3 to 4 days.

step-5: On the fourth-day transfer from cloth to a wide plate or solagu, let it bone dry for 3 more days, store it in a clean jar.

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This can be used for a year, without refrigeration.

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Killu vathal

Killu vadam/kanji vathal: skill level-Easy

Time to exploit the hot summer, sun-dried vegetables and vathal are popular in Chettinad, torrid climate of this region helps in a great deal for drying. Seasonal vegetables are processed and dried in the sun light and stored for approximately a year of usage. Vegetables like brinjal, cluster beans, flat beans, mango, even meat (uppukandam), vathal like Kuzhu vathal, Killu vathal, kanji vathal, vengaya vadagam, mithukka vathal, mor milagai etc…is dried according to the perfect procedure without any great loss of its taste. What is the special in sundried vegetables?

  1. On drying process under direct sunlight Vitamin ‘D’ is absorbed by the vegetables.
  2. Vegetables without any high loss of its nutrients.
  3. The natural process of seasonal vegetables to use year long without any demand.
  4. Special varieties of recipes can be introduced.

Killu vadam is named so because we make a shape as small pinches from the mixture to get dried. Vathal is the most attracting snack with rice for children and elders too. Any type of the main course will go with the vathal and vadagam.04vadam6Ingredients:

Cooked rice-2 cups

Salt-1/2 tsp

Sago-1/4 cup

Cumin seeds-1 tsp

Green chillies-2 nos

Asafoetida-1/4 tsp

Lemon few drops if you prefer

Method:

Pour water in the cooked rice, the previous night, soak sago for 3 hours.

The first grind soaked sago, green chillies and salt, squeeze out water completely from cooked rice (Kanji) grind along with it.

Add lemon juice if you prefer mix well.

Spread a cloth on sunlight and make small pinches of the mixture, allow it to dry for 3 to 4 days.remove from cloth and allow one more day to dry.

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Stored it and use whenever you wish to have.

Note : 

While grinding add curry leaves for green colour.

Add red chilli powder for red colour and fennel seeds for flavour.

 

 

 

 

 

Kuzh vadagam-2

Kuzh vadagam-2:

Time to exploit the hot summer,sun dried vegetables and vathal are popular in chettinad, torrid climate of this region helps a great deal in drying.Seasonal vegetables are processed and dried in the sun light and stored for approximately a year of usage.Vegetables like,brinjal,cluster beans,flat beans,mango, even meat (uppukandam),vathal like Kuzhu vathal,Killu vathal,kanji vathal,vengaya vadagam,mithukka vathal,mor milagai etc…is dried according to the perfect procedure without any great loss of its taste.

Vathal is the most attracting snack with rice for children and elders too.Any type of main course will go with the vathal and vadagam.

This second method is made out of rice flour,with little flavour added .

Kuzh vathal
Kuzh vathal

Ingredients:

Rice flour-1 cup

Sago-1 1/2 tbsp

Salt-1/2 tsp

Cumin seeds-1 tsp

Green chillies-2 nos

Onion or garlic -5 pods

Method:

Soak sago for 2 to 3 hours,grind with garlic, cumin seeds and green chillies to a smooth paste.

Add this mixture and salt to the rice flour, add 3 cups of water dilute it and bring it to boil in medium flame, when colour changes to transparent switch off flame.

Switch off the flame, allow it to cool.Take a portion from it and add food colour if you prefer.

Spread white cloth in sun light, morning time is the best choice to make it.

Fill the batter in the press of your desired shape, and squeeze it in length wise.

  OR

With the help of a table spoon make round shaped small vadagam on the cloth 1 inch space between each.

Add little hot water if the batter becomes thick to drop from the spoon.

Let it dried in hot sun for a day or two,now time to transfer from cloth to plate,sprinkle some water on back side of the cloth to peel out. Spread it in the wide plate.

Let it completely dried in sun light for 2 more days ,when you break the vathal it should break with crispy sound.

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Keep it under roof for 2 hours and store it in a container,this can be prepared in large quantity and stored for a year.

Heat oil on stove to deep fry.Add few vathal and fry,it enlarges in size to give you a crispy colourful vathal.

 

 

Kuzh vadagam

Kuzh vadagam: 1

Time to exploit the hot summer,sun dried vegetables and vathal are popular in chettinad, torrid climate of this region helps in great deal.Seasonal vegetables are processed and dried in the sun light and stored for approximately a year of usage.Vegetables like,brinjal,cluster beans,flat beans,mango, even meat (uppukandam),vathal like Kuzhu vathal,Killu vathal,kanji vathal,vengaya vadagam,mithukka vathal,mor milagai etc…is dried according to the perfect procedure without any great loss of its taste.

Vathal is the most attracting snack with rice for children and elders too.Any type of main course will go with the vathal and vadagam.

Kuzh vathal
Kuzh vathal

Ingredients:

Raw rice-1 cup

Sago/Javarisi-1/4 cup

Cumin seeds-1 tsp

Green chillies-2

Salt-3/4 tsp

Hing-1/4 tsp or Garlic-4 pods

Water-3 cups

Method :

Soak rice and Sago for 3 hours,add cumin seeds,green chilli,hing or garlic and grind to a smooth batter.

Boil water 4 cups bring the ground batter to boil by stirring constantly, until the colour of the batter changes gradually in to transparent.

Switch off the flame allow it to cool.Take a portion from it and add food colour if you prefer.

Spread white cloth  in sun light, morning time is the best choice to make it.

Fill the batter in the press of your desired shape, and squeeze it in length wise.

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        OR

With the help of a table spoon make round shaped small vadagam on the cloth 1 inch space between each.

Add little hot water if the batter becomes thick to drop from the spoon..

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Let it dried in hot sun for a day or two,now time to transfer from cloth to plate,sprinkle some water on back side of the cloth to peel out. Spread it in the wide plate .

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Let it completely dried in sun light for 2 more days ,when you break the vathal it should break with crispy sound.

Keep it under roof for 2 hours and store it in a container,this can be prepared in large quantity and stored for a year.

Heat oil on stove to deep fry.Add few vathal and fry,it enlarges in size to give you a crispy colourful vathal.

 

 

Thalippu Vengaya Vadagam

Vengaya Vadagam:

In Tamil Nadu, traditional Thalippu Vadagam  is used as an instant seasoning in some dishes like kara kuzhambu/sambar/kootu. Thisvadagam can also be used to prepare a nice chutney/thuvayal. It goes well as a side dish to idli/dosa and also with hot steamed rice. Thalippu Vadagam also known as Vengaya Vadagam is an authentic and aromatic spice of Chettinad, made by combining several ingredients like shallots, garlic and whole spices and drying it in direct sunlight. This an aromatic tempering used in many of South Indian and Chettinad dishes like Sambar, Kuzhambu and Kootu. This is  granny’s recipe, Passed on to us now. You can prepare this in large batches, store them in airtight container for an year and use as required while tempering dishes.

Images from Google

Thalippu vengaya vadagam

Ingredients:
Chinna Vengayam/ Shallots( Small onions)-1 kg
Ulli Poondu/ Small garlic-1/4 kg
Green chilles-1/4 kg
Mustard seeds-50 gms
Split Urad dal/ Split black gram dal- 250 gms
Jeera/ Cumin seeds- 50gms
Fenugreek/ Methi seeds- 20gms
Curry leaves- 8 sprigs
Nallennai/ Gingelly oil- 50gm
Velakennai/ Castor oil- 50gm (optional)
Turmeric powder- 4tsp
Salt optional-1tbsp
Thalippu_Vengaya_Vadagam_Seasoning_2
 
Method
1.  Peel onion and garlic skins.
2.  Mince onion, garlic and green chilles in a mixer grinder( should be rough and coarse).
3.  To the onion mixture, add rest of the above said ingredients. Mix in both the oils to the mixture and keep in direct sunlight for 10 days. When these  are fully dried, Make it in to lemon sized balls and store it in airtight jars. You can store these vadagam balls for a year.
Tips to prepare
1. Take 2 balls of vadagam, crush them and store it in small container.

2. For using as tempering, to the medium hot oil add 1tsp of crushed vadagam and allow it to turn golden brown, then add the rest of the ingredients.( Do not burn the vadagam as they may turn bitter).

3.This gives you fantastic flavour in sambar,no need to add any other seasoning item or chopped onion for tempering .