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

 

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.