ONION VADAM

NEEDED:
Rice  flour  ( for 1 cup rice flour - 1 1/4 cup water)
onion - chopped (small onion)
green chilly (grind and add)
salt

METHOD:

• in a wok add rice flour and water . mix well and stir constant till it thickens.
• remove and add salt , green chilly paste , onion.
• using ur hands mix well.
• now spread a plastic sheat  , and using ur hands keep small small pieces .
• keep  in sunlight.nite time keep keep under the sun .
• in to days the vadam will be ready .
• store in a jar and keep .  

WADIYAN (karu vadam)

                                          Wadiyan   is a sun dried urad dal paste.
Needed:

urad dal
red chilly
grind this to a smooth paste.
then add salt & mustard . mix well.
in a plastic sheet ,keep 1tsp batter in equal intervals.keep in hot sun for 2 -3 days & then  store it in a bottle.

how to use :

• 1st u have to deep fry this wadiyan. u can add this in any kuttu, & dal .

VATHAL

MORE MILAGAI

These  r sun dried chillies ,which is a great accompaniment with curd rice.u can  use thin long chillies, small chillies  as u like.

METHOD:

• wash & pat dry the chillies.
• slightly slit  each chilly (this is bcoz the curd/ butter milk shd go inside the chillies while soaking.
• mix the chillies in the curd &soak in a open vessel for 3 -4 days.
• each day give a toss with a spoon & mix well.
• 5th day remove the chillies & spread in a wide plate or plasticheet.
• dry in sunlight for 3 -4 days.
• during day keep under direct sun & at night get it indoor.
• preparation is done in summer and stored over a yr.

SAME MTD FOR SUNDAKAI VATHAL.

KOTHAVARANGAI VATHAL( 1st boil  kothavarangai  bef adding in curd), MANA THAKALI 

VATHAL,same mtd , slitting not necessary .

 (LADIES FINGER VATHAL - cut to 2"piece),BRINJAL( cut to 4 -6 big  pieces each) -DRY IN HOT SUN FOR 3-4 DAYS.(no curd, nothing)