killu vathal recipe /Leftover rice vadam/pazhaya sadam vadagam
killu vathal recipe /Leftover rice vadam/pazhaya sadam vadagam
It’s a apt season to do all the vadams and this summer the heat is so overpowering and intolerable. A single day itself will be more than enough for these vathals to dry! it’s that much of heat this time. It’s not a koozh vadagam as it is not ground to a smooth paste,it’s a simple killu vathal recipe with left over rice.This simple vadam is often done by my mil. If there is left over rice then she will start doing this all the time. 
Some times very rarely she adds green chilli paste instead of chilli powder. As we are adding cumin seeds I have not added asafoetida,but you can add and see how it turns out.Don’t burn the vadams while frying, if it burns then it will not taste good.Its one of the easiest vathals that can be done in no time. This killu vathal recipe readily goes well with sambar,rasam and even a simple curd rice.
killu vathal recipe /Leftover rice vadam/pazhaya sadam vadagam
INGREDIENTS:
Left over cooked rice – 1 cup
Chilli powder – 1/2 tsp
Salt to taste,Turmeric powder – 1/4 tsp
Jeera/seeragam – 3/4 tsp,Some curry leaves(optional)
METHOD:
1.Take left over rice fully drained from water which have been soaked the previous day.
2.Add Turmeric,chilli powder,salt and jeera.
3.Sprinkle some water and run the mixer jar once so that it becomes little mushy,you can do it by hand also(not to be smooth).
4.Make a coarse dough like mass.
5.Add some chopped curry leaves(adding curry leaves is optional).
6.Pinch off little bits by hand on a polythene sheet.
7.Keep it under sun.
8.Next day remove vadams from the sheet and keep directly in a plate under sun.
9.As it is too hot outside it will take only two days to become crisp.
10.Fry these in oil and serve as a side dish for rasam,sambar or curd rice.
killu vathal recipe /Leftover rice vadam/pazhaya sadam vadagam
Ingredients
- Left over cooked rice - 1 cup
- Chilli powder - 1/2 tsp
- Salt to taste
- Turmeric powder - 1/4 tsp
- Jeera/seeragam - 3/4 tsp
- Some curry leaves optional
Instructions
- Take left over rice fully drained from water which have been soaked the previous day.
- Add Turmeric,chilli powder,salt and jeera.
- Sprinkle some water and run the mixer jar once so that it becomes little mushy,you can do it by hand also(not to be smooth).
- Make a coarse dough like mass.
- Add some chopped curry leaves(adding curry leaves is optional).
- Pinch off little bits by hand on a polythene sheet.
- Keep it under sun.
- Next day remove vadams from the sheet and keep directly in a plate under sun.
- As it is too hot outside it will take only two days to become crisp.
- Fry these in oil and serve as a side dish for rasam,sambar or curd rice.
Notes
Don't leave them to brown,the taste will be lost.
Some summer foods:
