Karuvadam kulambu

To make karuvadam

Soak 2 cups of udad dal for about 2 hours, then grind well with minimum water. Add salt to taste & 1 tsp of mustard seeds, ¼ tsp of hing/ asafetida , mix well.

In a plastic sheet, apply little oil, take about 2 tsp of the above mixture, place it little apart, till all the dough is finished. Keep this sheet in the Sun for a day, in the evening, turn each one of the flat vadam, as the underside will be wet, keep it in the Sun the next day too. Keep like this in the Sun for 3 days, then store the karuvadam in air-tight containers.

To make karuvadam kulambu

6-8 vadam, break into 4 pieces each

1 cup thick tamarind water

Sambar powder 1 ½ tsp

Salt to taste

Turmeric powder ½ tsp

 Rice flour 2 tsp

Fresh coriander leaves

To temper

Mustard seeds ½ tsp

Methi/ fenugreek seeds 1/8 tsp

Curry leaves 1 sprig

Asafetida 2 pinches

Oil 2 tsp

Method

1)      in a heavy pan, heat oil, add mustard seeds, once it crackles, add methi, curry leaves, hing, then add the broken karuvadam & fry well.

2)      To this add tamarind water, salt, sambar powder, turmeric powder.

3)      Let his mixture boil for about 10 minutes

4)      Then add rice flour & water little make a paste, add to the boiling mixture, let it boil well.

5)      Remove, garnish with fresh coriander leaves & some curry leaves chopped finely.

This goes well with hot rice. It is good for bones, as udad dal is there.

This is ' karuvadam'