Grind 6 green hot chillies, 2-3 big limes, 1/2 tsp asafoetida and keep aside.
Soak 1/2 kg sago overnight. Heat 1 1/2 litres water in a vessel and add the sago and stir well until the sago turns colourless.Add the chillie paste to this and stir well.
Or
Soak 1/2 kg sago in water for 10 min an drain. At the same time heat 1 1/2 litres water in a pressure cooker for 10 minutes and bring it to boil. Add the drained sago to the cooker and stir for 5 minutes. Close the cooker. Add the cooker weight and switch off the flame but leave it on the stove itself for 30 minutes. After that, open the cooker add the green chilli paste and stir.
Spread a large sheet of thick plastic paper in a place where the sun is very very hot. Fill up the sheet by placing a spoon each of this mixturein the form of a small plate. Leave enough gap between the vadams to allow for spreading.Dry in hot sun for about 4 days. When the sun sets the sheet has to be removed and placed again next day). Once the vadams are dried fully they will easily come out of the sheet if you remove them. Store these in a very tight container.