Sago Vathal/Javvarisi Vadam/Sago Fryums/Javarisi Vadagam

Summer came to an end a month before but still we are having some hot afternoon and chilled morning. However this climate doesnt affect our routine life and we are enjoying thoroughly this hot and chilled weather. You may wonder why am talking about the weather,yes my today's post is something very special which we never forget to prepare once a year while the weather is too hot. I have spent my summer vacation in India for the past two years and everytime i come back to Paris,i never forget to pack some homemade vadams/vadagams aka fryums prepared either by my MiL or by my sister. But this year, since i didnt visited India, i planned to prepare myself some fryums at home as we had super hot summer days. Obviously i gathered all the ingredients as i get small sized sagos aka tapioca pearls from Chinese stores as these tiny tapioca pearls suits prefect for making excellent puffing and crispy fryums.

This fryums aka vadams are excellent side dish to enjoy thoroughly with rice served along with a dal or with a gravy. Easy to make, these fryums need a strong hand to stir as it takes bit long to cook and gets thicks once these pearls gets cooked. Once finished and gets cool, just you need to spoon the mixture and let it dry for a twice or thrice a day. You can enjoy this puffy vadam for a year as it is ready to fry and serve.Making vadams in India is a routine summer special and here in Paris its quite a rare one especially during summer as sometimes summer season is very short when compared to India. And this week's blogging marathon's theme is Recipes with Shelf life, obviously this incredible sun dried sago vadam goes to this week's theme as the shelf life of this fryums are more than a month.

1cup Sago/Sabudana/Javvairisi
3nos Green chillies (grind as paste)
A pinch Asafoetida powder
6cups Water
1tbsp Cumin seeds

Wash the sago and keep aside.

Bring boil water in a heavy bottomed vessel, add the washed sago, salt, let it cook until the sagi becomes transparent.

Now add the green chilly paste,cumin seeds,asafoetida powder,give a stir and cook for few minutes,put off the stove.

Once the mixture gets cool completely, it will turns thick.

Spread a plastic sheet and drop a spoonful of this mixture with enough spaces in between and let them dry under the sunlight.

After a day remove the partially dried fryums from the sheet and transfer it to a plate.

Let them dry completely under the sun light for 2-3days.

Once they dried completely store them in an air tightened box.


Fry them in hot oil and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69