Sago Vadam recipe
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.
OrSoak 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.
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