In my child hood I used to eat Kadappa elantha pazham. It used to be very tasty on those days. At that time there was lot of elantha palam available. Now a days it is becoming very rare.
Whenever I go to ambika departmental store I used to buy elantha vadai. Last year my mom gave me elantha palam from my native village.
I made this elantha vadai last year but the season ends when it is dry. So I have post this season. Let us see the recipe.
- Elantha palam – ¼ kg
- Red chilli – 4
- Asafoetida – ½ tsp
- Jaggery – 3 tsp
- Salt – 1 tsp
Wash and dry elantha palam in the kitchen towel. Add all the ingredients in a bowl and mash it with a hand. Then grind slightly in the mixie to remove the seed. Remove all the seeds in the mixture. Again grind this mixture in the mixie. Grease the hand with little oil and make small vadai. Put all the vadais in the oil greased plastic sheet. Sun dry for two to three days and use it for two to three months.
Elantha palams are sour in taste so I did not add tamarind. If you like you can add.
Add red chilli and jaggery according to sourness of elantha palam.
Some people pound elantha palam in the ural and make vadai.