Onion vadam
Rice flour – 2 cups, green chillies – 4, asafoetida – 1/2 tsp, salt – 1/2 tsp, lemon – 1, onions – 2 cups Heat some water and when it boils add rice flour and heat for 2-3 minutes with … Continue reading →
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Gooseberry vathal
Remove the seeds from the gooseberries. Spread them on a large plate and dry in the sun for two days or until it turns crisp. Store in air tight containers.
Continue reading →Brinjal Vathal
cut brinjal into semicircular pieces. Spread on a large plate and dry it on the sun for two days or until it becomes crisp. This can be used vathal kuzhambu and morkuzhambu
Continue reading →Neem flower vathal
dried neemflower – 1 cup, very sour curd – 4 tsp, salt – 1/2 tsp, Mix the above and spread on a plate.Cover the plate with a thin cloth and leave it in hot sun for about 2 days until … Continue reading →
Okra vathal
Okra – 1kg ,salt – 1tsp , sour curd – 1/2 cup wash okra , drain and cut into cubical pieces Spread it on a large plate and leave it until all the water is evaporated . Soak it in … Continue reading →
Sundakkai vathal
Green Sundakka – 1kg , Salt – 3tsp , sour curd – 1cup crush the sundakka slightly once so that it opens but remains round in shape. Wash these with water and drain.Add salt and sour curd and mix well. … Continue reading →
Mango Vathal
very sour mango(sliced) – 1 cup, salt – 1/4 cup. cut mangoes in the form of thin slices of size about one inch.To 1 cup of slices add 1/4 cup salt and mix. Leave it soaked for two days.The mangoes … Continue reading →
Tomato Vathal
Tomatoes – 1kg, salt – 1/2 tsp, sour curd – 1/2 cup Cut the tomatoes into thin slices and dry it in the hot sun for one day.Next day , spread salt and curd over it and dry it in … Continue reading →
Dried potato chips
Slice 1 kg potatoes using chips slicer. In a vessel, take some amount of water such that the chips will just be immersed. Heat the water until it boils and switch off the stove. Immediately, add the chips and leave … Continue reading →
Cluster beans vathal
Cluster beans – 1 kg, salt – 2 tsp, sour curd – 4 tsp. Pick the cluster beans separately and spread the salt over it. Steam them in a cooker and remove. Add the curd and keep it for 10 … Continue reading →