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Rice Karuvadam
Category : Rice, Tamilnadu, Seasonal recipes, Lemon
Servings : 10
Time Taken : 15-30 mins
Rating :
Method
- Grind the rice to a fine powder. Soak the sago in water.
- Grind green chillies and salt into a paste.
- Bring water to a boil in a wide pan.
- Add sago and curd and boil till sago is transparent.
- Add rice flour gradually, stirring constantly.
- Cook for 10-15 minutes till done.
- Cover and leave for 5 minutes on slow flame.
- When the mixture is done it will look transluscent.
- Mix lemon juice, chilli paste and salt and stir till all the lumps are removed.
- Fill the extruder with the prepared dough and press out on a sheet.
- Allow to dry in the sun for 2 days.
- Dry for one more day and store in air-tight tins.
- Deep fry crispies and serve.
Ingredients:
2 kg - raw rice
150 g - sago
3 - lemon
250 g - sour curd
50 g - salt
150 g - green chillies
6 l water
2 kg - raw rice
150 g - sago
3 - lemon
250 g - sour curd
50 g - salt
150 g - green chillies
6 l water
RECIPES BY LAKSHMI KRISHNAMOORTHY
