Murukku Vathal/Koozh Vathal(Vadam)

Murukku vathal is also called as koozh vathal and we make it every summer and stored.In my grandparents place every summer vacation my mom,her sister and aunts make this vadam in a large quantity.When we were kids my cousins,sister and myself used to help them in spreading the vadam in the terrace.This vadam needs a lot of sunlight and it takes 3 days atleast to dry.
As the temperature reaches 100 degrees Fahrenheit here I wanted to try the vadam this year for first time as per my mom's method.I scaled down the measurement as the space for me to spread the vadam is less.It came out very nice and here goes the recipe........

Ingredients

Ingredient	Quantity
Rice Flour/Arisi maavu	2cups
Sago/javvarisi	1/2cup
Green chilly	10-12nos.
Asafoetida/perungayam	1/8tsp
Cumin seeds/jeeragam	2tsp
Salt	2tsp or as needed
Water	9-10cups

Method

                            Soak the sago for 1-2 hours and grind it in a blender along with green chillies to a fine paste.In a wide bowl take the rice flour,ground paste,salt,asafoetida and mix it well with 2-3 cups of water and keep aside.
Keep a heavy bottom pan in the stove top and boil the remaining water,once the water starts boil add the prepared mixture to the boiling water.

Stir it continuously till the mixture reaches a dough like consistency as shown in the picture and make sure no lumps formed.Finally add the cumin seeds and give it a mix.Let it cool down.

Meanwhile spread a wet cotton cloth or plastic sheet in a sunny area.Fill the murukku maker with prepared koozh with a single eyed star or tape shaped disc.Squeeze it on the cloth or plastic sheet to a straight line evenly.Let it dry in the hot sun for 3 days.After it dries completely peel it from the plastic sheet or cloth and dry it completely till it becomes crisp,store it in containers.

Fry it in the oil whenever needed.

Enjoy..............................................

• The amount of water depends on the quality of rice and sago,so keep in reserve some hot water.
• If the prepared batter is too thick the add the hot water and mix it well.
• One tbs of lemon juice can be added to the koozh after cooling for tangy taste.
• Make sure the mixture becomes cool while squeezing otherwise the vadam turns out brown in clour while frying.
• Instead of rice flour the raw rice can be soaked and grind it to a paste and used.
• If you are using cotton cloth for squeezing,sprinkle water to remove the dried vadams from the cloth for easy removal and dry it completely.

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