Aim: To formulate
recipes for the preparation of Onion vadagam and Sago vadagam.
needed: Drying trays, knives, table spoons, plastic sheets, vessels,
chop-ping board, packaging machine and air-tight containers.
Fresh vegetables, fish and meat
are dried by sunlight to decrease the moisture level, to inhibit the growth of
microorganism and to control enzyme activity. Selection of vegetables, washing,
peeling, cutting and blanching are the essential steps in drying process.
Small onions : 500g
Green chillies : 50g
Cumin seeds : 15g
Black gram dhal : 100g
Mustard : 5g
Asafoetida : 5g
Garlic : 10g
Curry leaves : 10g
Salt : To taste
the skin of the onions and chop or crush the onions.
black gram dhal in water till it becomes soft
black gram dhal, green chillies,
mustard with little oil and add it to the ground dhal paste
crushed onions, asafoetida and little salt
the ingredients together into a thick consistency
small balls and place over plastic sheet and allow it to dry in hot sun
is fully dried, remove from the sheet and store it in an airtight con-tainer.
Sago : 500g
Water for cooking : 2
Green chillies : 10
Salt : As needed
sago for 1½ hours in water till it absorbs all the water. Add this to the hot
water by adding salt and mashed green chillies paste.
above mixture till it is a trans-parent liquid.
sunlight by spreading with the table spoon to a round shape.
till the moisture gets evaporated.
in an airtight container.