Vengaya Vathal - Onion Fryums

Vathal ( வற்றல் ) means drying or a way of preserving abundantly available vegetables, mangoes and rice preparations in the Sun for future use. During Summer my mother used to make different types of fryums and store in air tight tins. These fryums are fried in hot oil which goes well with all types of mixed rice, sambar rice and rasam rice.
Onion fryums is the all time favorite of everyone and it is a good accompaniment to kothamalli pulillacurry.
My mother used to make in large quantity. But I tried in a small level.

Ingredients :
Boiled rice ( Idly rice )                                       : 2 cups
Green chilly                                                       : 6 ( adjust )
Jeera                                                                 : 2 tsp
sego (sabudana - ஜவ்வரிசி )                          : 1/4 cup
small onion                                                         : 75gm
salt                                                                    : 3 tsp

Method :
One day before wash & soak rice in water.
Grind nicely using a wet grinder or mixer grinder.
Add 2 tsp of salt to the batter.
Close with a lid and allow to ferment.

Next day early morning keep a thick bottomed vessel ( or cooker ) on stove.
Add 4 cups of water.

Now coarsely grind green chilly and jeera in a mixer grinder without water first.
Then add little water and make a coarse paste. keep aside.


Add 1/2 cup of water to already prepared batter, Mix well.
Slowly pour into the vessel with water and also add prepared chilly - jeera paste.
Keep the flame at medium position.

Keep stirring with long ladle otherwise the batter may get stuck at the bottom.
Meantime cook sego in a cooker - 3 whistle & 5 mins at SIM position.

First the batter turns into porridge ( கஞ்சி ) consistency.
Reduce flame to SIM position. Keep on stirring.
Slowly it starts thickening and starts leaving the sides of the vessel.

It takes approximately 45 minutes to cook vathal dough.
This vathal dough - koozh is very tasty n spicy.
Once ready turns off the stove and close with a lid.
Nicely chop small onions.

Add cooked sego [ javvarisi ] and onions to the dough.
Mix well.

Now the vathal dough is ready.

Our next task is to make small pakodas & dry them in the Sun.
Spread a plastic sheet on a plate and spread pakodas over it.
While making pakodas, enjoy tasting one or two!!
Dry them in the Sun the whole day.

Then take out from the sheet and transfer onto a plate.

first day after 4 hrs transferred from plastic sheet to plate

Keep in the hot Sun for next 2 to 3 days to completely dry well.

3rd day drying in the Sun

Store in an air tight container.

Keep a kadai on a stove with oil. The oil should be very hot and slightly fuming.
Place four or five in the oil and fry.

Drain oil and transfer into a container lined with kitchen paper to absorb excess oil.

Store in an airtight container 

Note : Take the prepared koozh in a small cup.

Make a pit at the centre and fill the pit with a tsp of gingelly oil ( till oil ).

Mmmmm..... now taste ah! aha! no chance... 
nothing equal to it!!

Other recipes you might like to try

Vengaya Sambar

Vadavathuvaiyal

Vengaya vadagam

Vazhaipoo koottu

Parangi pinju koottu