Else sun dry it for another day or two.fry the vadam till onions turn slightly golden brown. In that case, take the required amount of dried vadagam, keep in a separate bottle and use it. When they are snap dry and look translucent, store them in an airtight container. Deep fry one or two to check whether its dried up completely. How to make onion vadam. Wash and cut the brinjal and raw mango into medium sized cubes. Make small balls and arrange it in a plate. Add the chilli paste, cut onions, asafetida and salt. Add the spice paste to the sabudhana/sago/jevarasi koozh and mix well. Place the wet vadam either in a clean plastic sheet or a white cloth.
Pour over the plate, evenly spread. Dissolve the rice flour in one cup of water, mix well so that no lumps are formed. When the water boils, switch off the stove. In that case, take the required amount of dried vadagam, keep in a separate bottle and use it. Add the chilli paste, cut onions, asafetida and salt. If its not chewy and soft inside, vadam is dried. To fry them, heat enough oil in a pan. So do not skip this step, if you wish, you can spread the mixture as it is without making balls and sun dry them. I made vadam at home, here is how i made it! Squeeze the lemon and extract the juice and strain the seeds. Deep fry one or two to check whether its dried up completely.
