Koozh Vadam Recipe | Kuz Vathal Recipe

Koozh Vadam is a crisp and delicious South Indian style fried with rice batsman. This sun dries and stored, then fried whenever needed. It is a popular traditional side dish usually with sambar, rasam or even yogurt rice. Children also like it as a snack because it is very light and crisp.

The recipe is made from cooking rice batsman with sabu and spices, spreading thin on a cloth or plastic sheet, drying under hot sunlight for a few days and then deep frying. The result is a crisp and airy vadam that almost melts in the mouth. Once the method is correct, it is very simple, and storing them makes it easy to serve with food at any time.

jump to:

About Koozh Vadam

Koozh Vadam is one of the oldest style vadam prepared in South Indian homes during summer time. Families make them in large batches and store them for months to use as a side dish. The main base is rice and sago which makes the texture light and crisp after frying. The taste is very light with green chillies with a little spice and cumin good aroma.

Traditionally these vadams are dried under the scorching summer sun that makes them perfect crisp. If the drying is not done properly, the vadams become chewed instead of crisp. This is why it is prepared during summer in many homes. The batsman becomes thick when it cools down, so time and stirring also matters to get good size vadam.

The texture is very light and crisp, it does not feel oily when fried properly. Cumin gives a specific taste and the base of the rice puffs it well in oil. Children usually enjoy mourning them as a snack, while for adults it is a side dish with food. This is also a good option in those days when there are fewer vegetables at home.

I tried to make them in a small batch because it was my first attempt, and it was quite good. It dried up in two days because the sun was strong, and Vadam was really well fried. It is quite satisfactory to make homemade vadam and later use them in airtight jars.

Koozh vadam material

• Raw rice – I have used regular raw rice to make Aadhaar batsman, soak and grind. It gives the body and crispness to the vadam. You can use any raw rice with you.
• Sago – By adding sago, it makes the vadam extra light and gives small bubbles like texture. You can work both nylon sago or regular.
• Water – Water is used to cook the rice batsman and bring it into correct stability. You can adjust slightly depending on the type of rice.
• Green chilly – Ground green chili kicks light spices in vadam. You can reduce or increase as per your choice.
• Cumin – When you eat fried vadam, cumin adds good aroma and small bite, also helps in digestion.
• Roasted jera powder – It gives extra taste and makes the vadam more fragrant. If not available you can leave.

Why does this recipe works

• This recipe is a traditional that uses very simple pantry materials.
• It is a crisp and light snack that goes as a side dish or even as evening bite.
• You can make in large batch during summer and store for months, it remains good.
• The combination of rice and sago gives the right ventilated crispness after frying.
• It is a recipe that feels from home and is fun to make together in the family.

Similar recipes

How to step by koozh vadam step

1. Reduce the ingredients and keep it ready. Rinse it at least for both for 4 hours and rinse it well and rub it well and drain the water. To mix it with green chillies.

2. Keep it for a smooth paste, you will see the full sago here and there is fine water in a pan.

3. When it starts boiling the mixture of rice. Low flame

4. As long as it comes together, it comes together. When it begins to cook for a few more minutes when it begins to add salt, cumin and roasted cumin powder to add slightly transparent and thick, until it becomes thick.

5. Cool it. Then take a star press, fill the press with flour and start pressing.

6. This whole mixture is over. Present it horizontally, don’t worry if it does not come as a constant lines, then we are going to break it later. Do not do it in the hot sun till then in moisture. 3 days.

7. Store in a clean container and use it when needed. Heat the oil in a bitter. Oil oil in Kadai

Serve it with any type of rice of your choice or it is so

Expert tips

• Cooking batsman – Keep the flame low while cooking the rice batsman, and keep stirring and a knot will be formed. I usually stand near and keep mixing.
• Drying – Surya drying is very important, I have dried for a full 2 ​​days and it became crispy. If the sun is low, dry for more days.
• tests – Always test Fry 1 Vadam before storage. If it is chewing, it means not to dry enough. Keep it back to dry more.
• Oil heat – Oil should be really warm. I leave a vadam to test, the oil is ready if it wakes up immediately.
• store After Vadam, the store in a clean airtight jar is completely dry and fried people are cooled. This keeps them fresh for a long time.

Service and storage

Serve koozh vadam with curd rice, sambar rice or rasam rice. It goes well as a crisp snack over the time of tea. Whenever needed, store and fry the sun dried vadam in airtight jar. Once fried, you can place in the box and finish the best crisp for taste the same day.

General question

1. Can I leave Sago?

Yes, you can leave sago but the texture will be slightly dense than the light version.

2. How do I want Vadam dry for several days?

It depends on sunlight, usually 2-3 days sufficient in the strong sun.

3. Do I dry Vadam inside the house?

In fact, it requires good hot sunlight to dry properly, otherwise it will turn into chewing.

4. Why are my vadam chewed after frying?

This means that they are not drying up completely. Keep drying another day.

5. How can I store Vadam?

The sun dried vadam remains good in airtight jars for several months, only fry in small batch as per the need.

If you have any other question about this Kuz Vadam Recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest, YouTube And Twitter ,

Try it Kuz Vadam recipe Tell me how you like it. Also tag us on Instagram @Sharmispassions and the hash tags it on #Sharmispassions.

📖 Recipe Card