Tuesday, September 21, 2010

Vadam Thair Pachadi - Rice Wafers in Curd

VADAM THAIR PACHADI
Thair pachadi is a cooling side dish relished along with a wholesome south Indian meal. The basic ingredient is of course 'thair' - curd - which is thick, fresh and not sour. When a vegetable, fruit, nut , herb or a savoury is added to the curd and garnished or seasoned with spices it transforms into a delicious thair pachadi.
Cucumber (vellarikai) thair pachadi effortlessly fits into any menu plan and is most commonly included in our every day cooking. With a little more thinking and a little more effort many other interesting thair pachadis can be prepared.
Vadams or Vadagams in Tamil also known as Sandige in Kannada are rice wafers or crispies prepared with rice flour during the summer months.



One portion of sago - javvarisi - is cooked like a gruel and is left to cool overnight. The next day four portions of rice flour is cooked in eight parts of water. Previously cooked sago, green chilly paste,asafoetida, salt and lime juice are blended smoothly into the dough. The dough is cooled and pressed through the vadagam press called 'nazhi' into small circles on a clean cloth spread
out under the sun. Once the vadams are dry they are stored in air tight containers. These vadams are deep fried and savoured like chips.
My mother's easy to prepare vadam thair pachadi is considered a delicacy among family members and we love to prepare it on special occasions.


INGREDIENTS
Vadams ( Ready made vadams are easily available in the stores) - 6
Fresh and thick curds - 1 cup
Oil - for frying
METHOD
1. Heat oil in a kadai and drop two vadams at a time.
2. When the vadam puffs up ( usually two or even three times its size), remove with a perforated ladle and drain on a paper towel.
3. Ten minutes before serving arrange the vadams in a single layer in a shallow bowl and slightly crumble them with the back of a ladle.
4. Beat and pour the thick curd over the vadams and let them soak for ten minutes before you serve.



No salt or other spices are necessary as the vadams already contain them. Enjoy the flavoursome vadam thair pachadi with any meal.

10 Post your Comments:

Satya said...

wow very delicious pachadi...i love the vadams with curd rice but never tried this ..must taste wonderful

Satya
http://www.superyummyrecipes.com

Nithya said...

aaha arumai.. pudhusa irukku yenakku.. aana thair and vadam rendumey romba pidikkum :) yummy combination

sra said...

I eat this with curds sometimes but never knew there was such a thair pachadi! How interesting!

Priya said...

Woww very interesting pachadi, never tried it yet..

LG said...

waaah..this is a totally new dish for me. I usually prepare vadams, I will try this pachadi this time.

women-wisdom.com said...

Thats a great innovative idea. I think I can use the leftover vadams also in pachidi.

S.R.Ramachandran said...

Simple tasty dish. i enjoy it with tamarind rice. appa

YOSEE said...

Remembered amma's preparation. With nice kadugu, vattal milagai thaalippu. Goes so well with any 'kalantha saadam'.

Srimathi said...

I love curd and vadam. I am sure they would taste good as soon as you mix yogurt to vadam.

Chitra said...

Never thought of this. will sure try :)