Sago vadam is the easiest and simplest fryums that can be made in a jiffy. I have seen my mannima(mom’s mom) making this vadam. It was there in my grandmom’s place and I ate this for the first time when I was too young. Later my amma and paati(dad’s mom) started making this at home. This time my mom made and sent me a couple of photos. After seeing the snaps, I got tempted and made it the very next day. Thank you amma for the recipe <3.
Sago – 1 cup
Water – As required
Salt – To taste
Green chilli paste / Red chilli powder – As required
Lemon juice – 1/2 (optional)
Asafoetida – 1/2 tsp
- Wash and soak the sago in water for 6 -8 hours. I used big size sago. Depending on the size of the sago, soaking time vary. The water should be well above the sago level.
- Meanwhile grind green chillies into a paste with water.
- Add green chilli paste, asafoetida, salt into the sago and mix well. Pressure cook it for 11 whistles.You can also add lemon juice at this stage but I don’t like to add it.
- The sago will be in kheer consistency and will look transparent.
- Allow it to cool. Spread a plastic sheet or cotton cloth. Pour half a ladle of sago and make it to a small disc.
- It should neither be too thick nor too thin. Dry it in hot sun. If you are in flat, dry it in a place where you get the heat or under the fan.
- If it gets dried, you will be able to peel it off. Dry it until it get the glassy texture.
- To fry the fryums heat the oil and immerse the vadam well. Fry until they turn light brown.
Add salt carefully. If you taste, it should be mild. So that when you fry, the salt will be in right amount.
To make Tomato Sago fryums, blanch the tomatoes, grind and strain it. Mix the paste with the sago mixture. Add red chilli powder into it.
To make Onion Sago Fryums, grind the onion and mix it with the sago mixture.
While frying, the oil should be in right temperature. else the vadam will turn brown.