Lately, I have developed a fascination for all things sun dried. Baking has always been my first love but with the borrowed cake mixer back to its owner, temporarily (until I get time to shop for a cake mixer) my interest in using oven power has been replaced with usage of solar power. Thanks to mom for remembering all of my patti's (grandmother's) recipes. Mom and I dished out two types of karuvadams -- one made with tapioca seeds and the other with rice flour. Turned out quite okay and certainly a bargain when compared to the store-bought ones. Of course, I would have mentioned the better taste of the home-made ones too but the two are not worth comparing :)
Tapioca or jevvarasi karuvadam
Ingredients:
1/2 Kg tapioca
4 big green chillies
2 tablespoons of salt
2 teaspoons of cumin seeds
A big plastic sheet
Plenty of sun
Method:
Soak the tapioca overnight. Make sure the tapiocas are well below the water level because if the amount of water is less they will rise above the water and not be soggy enough. The next morning grind the salt with the chillies and some water. Add them to the tapioca mixture and cook in a thick-bottomed vessel with 5 cups of water, stirring the mix constantly, for about 20 minutes until the tapiocas are transluscent.
Now, off you go to the roof or balcony. Spread the plastic sheet and place weights on the edges. Spoon the mixture on to the sheet. Keep a bowl of water handy to loosen the mix in case it gets too thick. Leave it to dry in the sun. The next day peel off the circular tapioca mix pieces and flip them so that the other side dries too. Dry it for a couple of days until it has no wet spots. That's it, they are ready to be fried and devoured.
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