Kambu Sadham

Kambu Sadham 

Ingredients:

Kambu : 3 cups

Water -  12 cups

Salt as required

Method:

Clean Kambu and measure 3 cups.

Pulse it in the mixi forfew seconds and crush it coarsely. 

 

In a pan add water and salt. Allow it to boil.

   

Once the water start to boil, add the kambu. Stir occasionally. Close and cook till it get cooked.

As the kambu start to cook, it will splutter so keep it covered.

 

Once the kambu has absorbed all the water, pour it in a wide plate and allow it to cool.

 

Make even sized balls out of it.

Place it in a vessel filled with water. This can be kept in room temperature for 3 days and in refrigerator for upto 10 days.

 

Whenever required, take few balls of kambu sadam and mix it with curd. Season it with some fried mustard, urad dal, chilli and onion.

 

Now delicious Kambu Curd meal is ready.

Sabudhana vada / Sago vada / Javvarisi vadai

Ingredients :

Sabudhana / Sago / Javvarisi - 1 cup

Boiled potato - 1 cup

Paneer - 1/2 cup ( grated) 

Onion 1 large ( finely chopped) 

Chilli Powder - 1 tsp

Garam masala - 1/2 tsp

Salt - as required 

Oil - for deep frying 

Method :

Soak Sabudhana for 30 Minutes. When you press it between two fingers, it should get mashed.

 

Drain the soaked.sabudhana in a bowl. Add the potato, onion, paneer and all the spices. Mix it well.

  

 

Make even sized balls and flatten it between palms to make a vada.

  

Deep fry in hot oil.

Tasty Sabudhana vada is ready

Note:

Fry the vada is hot oil to reduce oil absorption.

Paneer is an optional ingredient.  

Adding peanut will enhance the taste.