Sundried Vegetables

Our ancestral practice of making sundried seasonal vegetables made to store for months to use. Huge houses, high raised flooring with open Verandah in the middle of the house and weather in that area which supports in a great manner is the secret behind this to say.

What Happens on drying vegetables?

The dehydration process exposes the vegetables to some heat. Drying under direct sunlight Vitamin ‘D’ is naturally observed from the sunlight. On heat-some sensitive vitamins, primarily vitamin C, are lost. Vitamin A is fairly well-preserved despite the heat exposure, so long as the temperature is kept controlled. Conventional cooking processes, however, will also cause a loss or destruction in these two vitamins. Water-soluble vitamins, such as B vitamins, may be lost during the rehydration process of dried vegetables, but they can be preserved if you use the soaking liquid during cooking.

Let us know the benefit of Sundried vegetables?

Drying under direct sunlight, Vitamin ‘D’ is naturally observed by the vegetables from the sunlight. We can use seasonal vegetables even in the unseasonal period. The specific category of vegetables are not available in all parts of the country, this method can be useful to carry as it has less weight after dried and can be stored for months to use.

Additional information on sundried vegetables:

Dehydration preserves the full dietary fibre content of the vegetables, ensuring they remain a high-fibre food choice. Dietary fibre provides bulk to your diet and can help reduce the effects of constipation. Vegetables are naturally high in fibre, both soluble and insoluble; the former helps create soft bulk, while the latter helps speed up the passage of waste through your bowels.

How can this be useful for all season?

Hydrated vegetables retain 100 per cent of the calorie content of fresh vegetables while only taking up half of the space. Current dehydration technology can remove almost all of the moisture content in vegetables, leaving only 2 percent to 3 percent in the finished product. The removal of moisture also increases the storage life of the vegetables. But they can be preserved if you use the soaking liquid during cooking.

How to preserve for a year/Months to useful?

  1. Preserve sundried vegetables in an airtight pack.
  2. Every once in three months keep spread on a clean cloth under low sunlight.
  3. Keep under refrigeration to extend its life.
  4. Make sure not to use a wet hand or container to transfer.

How to Use?

In order to use dehydrated vegetables, you need to reconstitute them, which typically requires soaking in water. But you can add dehydrated vegetables directly into high-liquid foods, such as hot soups, stews and sauces. Reconstituted vegetables often have a softer texture than fresh vegetables, so they are more commonly eaten as part of a finished dish, rather than on their own. Some Asian dishes, however, make use of the unusual texture of dehydrated vegetables to provide textural contrast.

Get traditional Recipes on Sundried Vegetables :

http://www.chettinadcookbook.org

Buy Sundried vegetables, Vathal, Vadagam, Uppukandam

Click below to buy:

https://www.chettinadsnacksonline.com/collections/vathal

https://www.chettinadsnacksonline.com/collections/vathal/products/karandi-vathal-rice-vathal

Kuzh vathal
Kuzh vathal

 

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Uppukanda Kuzhambu/ Gravy

 

Uppukanadam Gravy:

Gravy made with sun-dried meat. No need to shop meat every time ready to use the form as uppukandam.  When fresh goat meat is washed, added salt and turmeric powder to dry under direct sunlight give us as (dry meat) Uppukandam, this can be stored for about 6 months to use in cooking recipes like omelette seasoned with uppukandam, uppukana chops, simple shallow fried uppukandam, uppukana kuzhambu and so on…

Uppukanda Kuzhambu
Uppukanda Kuzhambu

Here is the recipe for uppukana Kuzhambu:

Ingredients:

Uppukandam- 6 to 8 pieces

Toor dal- 1 tablespoon

Sambar masala powder-1 teaspoon

Turmeric powder -1/2 teaspoon

Salt- 1/2 teaspoon

Tamarind extract- 1 tablespoon

Method:

Wash and soak Uppukandam overnight.

Take a pressure pan add a tablespoon of toor dal and soaked Uppukandam cook for 3 to 4 whistles.

Open pan adds salt, turmeric powder, sambar powder tamarind extract and allow it to boil for 3 minutes.

Meanwhile, on other side heat, a wide pan add 1 tablespoon of oil and season it with mustard seeds and cumin seeds. Add chopped onion and tomato, saute for a while add curry leaves.

Transfer this to the boiling gravy let boil for one more minute.

Now Uppukanda Kulambu is ready to serve with plain cooked rice.

Uppukanda Kuzhambu
Uppukanda Kuzhambu