|1 cup Sago / Javvarisi|
|3 Green chillies|
|1/2 cup Pudina /Mint|
|1 tbsp Oil|
|3 cups Water|
|To taste Salt|
|For deep frying Oil|
Javvarisi vadaam is a speciality from my Mother-in-law’s kitchen. She made this in huge quantity during summers. She would add flavours like tomato and pudina to bring in a variety. She was patient enough to teach me to make and store these too. This pudina javvarisi vadaam can to be served with any south Indian mixed rice or just to snack in this weather. These vadaams are generally prepared in summer and I prepared this in summer too. Was waiting for a theme to blog about this and luckily Valli announced the deep fried love. Sometimes posts in drafts help too. I am sure my bmers will agree
Wash the sago well. Soak it in enough water overnight
Next morning grind the mint leaves and chillies into a fine paste
Boil the 3 cups of water. When it begins to boil, add the strained sago, chilli paste, oil and salt. Boil till the sago it cooked well. Keep stirring. The mixture will become semi-liquid. Switch off the fire. Let it cool a little
Spread a thick plastic sheet on a flat surface where you get direct heat from the sun.
Take spoon full of the mixture and pour it on the sheet. Use all the batter this away putting a little away from each other on the sheet. Let it dry for 3-4 days in direct sun heat or until it is completely dry.
Store it in airtight containers. fry when required
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