Thengai Sadam, Potato Kara Kari and Arisi Vadam

Ingredients

• 500 g Potatoes (about 4 medium, preferably waxy potatoes like Yukon Gold)
• 6 cup Water (for boiling potatoes)
• 1 tsp Salt (for boiling potatoes)
• 3 tbsp Gingelly Oil (also known as sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split black gram)
• 1 tsp Chana Dal (split chickpeas)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (also known as hing)
• 1 large Red Onion (finely chopped, about 150g)
• 1 tsp Ginger Garlic Paste
• 1 medium Tomato (finely chopped, about 90g)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tsp Sambar Powder (for authentic flavor)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil the Potatoes: Place the whole, unpeeled potatoes in a pot with enough water to cover them. Add 1 tsp of salt. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender but still hold their shape. Drain the water and let the potatoes cool completely. Once cooled, peel the skin and cut them into 1-inch cubes.

2. 2

   Prepare the Tempering (Tadka): Heat gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter, about 30 seconds. Immediately add the urad dal and chana dal, and sauté for about 1 minute until they turn light golden brown. Add the curry leaves and asafoetida, and sauté for another 10 seconds until fragrant.

3. 3

   Sauté Aromatics and Masala: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for one minute until the raw aroma disappears. Then, add the chopped tomato and cook for 3-4 minutes until it turns soft and mushy.

4. 4

   Add Spice Powders: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, sambar powder, and 1 tsp of salt. Stir well and cook for 1-2 minutes, until the spices are aromatic and oil begins to separate from the masala.

5. 5

   Roast the Potatoes: Add the boiled and cubed potatoes to the pan. Gently toss to coat them evenly with the masala without breaking them. Increase the heat to medium-low and let the potatoes roast for 8-10 minutes. Stir occasionally, allowing the potatoes to form a slightly crisp, golden-brown crust on all sides.

6. 6

Ingredients

• 1 cup Rice Flour (Store-bought or homemade)
• 0.25 cup Sabudana (Also known as sago or javvarisi)
• 5 cup Water (Divided for soaking, slurry, and cooking)
• 5 count Green Chilies (Adjust to your spice preference)
• 1 tsp Cumin Seeds
• 0.5 tsp Hing (Asafoetida powder)
• 1.5 tsp Salt (Adjust to taste)
• 2 cup Oil (For deep frying)

Instructions

1. 1

   Prepare Sago and Chili Paste

   • Rinse the sabudana (sago) thoroughly under running water.
   • Soak the sabudana in 1 cup of water for at least 2-3 hours, or until it becomes soft and can be easily mashed.
   • Grind the green chilies into a coarse paste. You can add a teaspoon of water if needed, but a dry paste is preferred.
2. 2

   Create the Rice Flour Slurry

   • In a medium bowl, combine the rice flour with 2 cups of water.
   • Whisk vigorously to ensure there are absolutely no lumps. The resulting slurry should be smooth and have a thin, milky consistency.
3. 3

   Cook the Vadam Batter (Koozh)

   • In a heavy-bottomed pot or kadai, bring the remaining 2 cups of water to a rolling boil.
   • Drain any excess water from the soaked sabudana and add it to the boiling water. Cook for about 5-7 minutes, stirring occasionally, until the sabudana turns translucent.
   • Reduce the heat to low. While stirring the boiling water continuously with a whisk, slowly pour in the rice flour slurry. This prevents lumps from forming.
   • Continue to cook on low-medium heat for 12-15 minutes, stirring constantly with a sturdy spatula. The mixture will thicken into a glossy, thick, and sticky porridge (koozh). It's cooked when it no longer tastes of raw flour.
4. 4

   Season and Cool the Batter

   • Turn off the heat. Immediately add the green chili paste, cumin seeds, hing, and salt to the hot koozh.
   • Mix thoroughly until all the seasonings are evenly distributed.
   • Allow the mixture to cool down for 15-20 minutes. It should be warm to the touch but not scalding hot, making it manageable for piping.
5. 5

   Pipe and Sun-Dry the Vadams

   • Spread a clean plastic sheet, parchment paper, or a clean white cloth (veshti) in an area with direct, strong sunlight, like a terrace or balcony.
   • Fill a piping bag with a plain nozzle, a murukku press, or a thick ziplock bag with a corner snipped off with the warm batter.
   • Pipe small, coin-sized circles or random squiggles onto the sheet, leaving a little space between each vadam for air circulation.
   • Sun-dry for 2-4 days, depending on the intensity of the sun. After the first day, when the top is dry, gently peel and flip each vadam to ensure even drying.
   • The vadams are ready when they are completely moisture-free, brittle, hard, and slightly translucent.
6. 6

   Store and Fry for Serving

   • Once completely dried, store the vadams in a clean, airtight container at room temperature. They can be stored for over a year.
   • To serve, heat oil in a kadai over medium-high heat. To check if the oil is ready, drop a tiny piece of vadam; it should sizzle and rise to the surface immediately.
   • Carefully drop a few vadams into the hot oil. They will puff up and turn crisp and white in just 5-10 seconds.
   • Using a slotted spoon, quickly remove the fried vadams and drain them on a paper towel to absorb excess oil.
   • Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or curd rice.