Making of kothavarangai vathal (Cluster beans fryum)

Making of kothavarangai vathal (Cluster beans fryum)

When i was kid I used to visit grandma's home for annual holidays (our summer camp in which our grandparents or THE BEST teacher and mentor). She used to prepare the flours, vathal, appalam,etc for next year. It will be interesting to watch the making process, help her in making (of course by tasting also:-)), questioning her a lot. The vegetables for making vathal will be in large quantity 20 kg or 25 kg because after all the process the end result will contain around 5 kg because after cooking and drying in sun the size will become very small. This vathal is one which grandma used to make.

The process begins by removing the unwanted vegetables (infected, ripen,etc). In the large vessel wash the vegetable 2 or 3 times in water to remove the dirt and remove the kothavarangai vathal.

I tried making vathal with less than a kg of fresh vegetable so it came around 150 to 200 gms (i think so) of vathal. In a large vessel boil 3 cups of water (u can use less also because after boiling we will discard the water) when it starts boiling add the whole cluster beans. Add little salt for taste.

After 10 to 15 mins check whether the vegetable is cooked well. When you take one cooked cluster beans and pressed between your fingers it should mash. Color will be slightly changed

When the vegetable is cooked filter the water and spread the cooked kothavarankai (cluster beans) in a big clean plate. Dry this for 2 to 3 days. It will turn to dark colour and shrink in the size. If it is fully dried store in a container and use.

For frying this cluster beans heat some soil. When oil is hot bring down the flame and put few dry cluster beans it will fry immediately and turn into brown color. Remove from oil else it will be burnt to black color and will taste bitter.

This is a healthy alternative fries for kids. If you want you can try by adding little chili (but i haven't tried that one :-))

Sakaravalli kizhangu kara varuval (Sweet potato spicy chips)

Sakaravalli kizhangu kara varuval (Sweet potato spicy chips) - preparation time 15 mins
When i ate the raw sweet potato it tasted similar to tapioca so immediately i thought of making chips from this. I tried making chips without spicy but it didn't turn out very well made bit spicy by adding flours and spice i tasted very well. My husband liked it very much. I tried in very little quantity so he asked next day whether i made some.
It is simple and easy to make chips.

Ingredients:-
Sweet potato - 1 (remove the skin, wash well and keep)
Oil - to deep fry
Chili powder - 1.5 tsp
Salt - to taste
Bengal gram flour (kadalai mavu) - 2 tbsp
Rice flour - 1 tbsp
Asafoetida - a pinch
Water - little (only if required becuase the moist in the sweet potato itself is enough)

Preparation method:-
Using chips slicer slice the sweet potato. 
To make the slicing process easy cut the sweet potato into 2 inch pieces so the slicing will be easy.
In a cup mix the flour's, salt, chili powder, asafoetida. Sprinkle this mixture over the sweet potato slices. It has be coated over all the pieces.
Heat the oil , slide the coated slices into heated oil one by one. When cooked and bubbles goes off remove from oil . Cook in slow flame or you will burn the chips.

Beetroot spicy chips (Beetroot kara varuval)

Beetroot spicy chips (Beetroot kara varuval) - preparation time 10 to 15mins
Spicy beetroot chips, I tasted this chips when I got married and came to my in-laws house. Initially i didn't like it as it will contain little bit sweet along with spicy taste. Later i used to make it regularly. The beetroot has to be fresh and hard.

Ingredients:-
Beetroot - 2 (medium size)
Oil - to deep fry
Chili powder - 1/2 tbsp
Salt - to taste
Bengal gram flour (kadalai mavu) - 1 tbsp
Rice flour(aarisi mavu) - 3/4 tbsp
Asafoetida - a pinch
Water - little (to make thick sticky paste)

Preparation method:-
Peel the skin of beetroot and make this slices. Using chips grater or knife
In a cup mix the flour's, salt, chili powder, asafoetida along with little water (it has to be thick paste to coat the raw banana slices)
Heat the oil , Coat the paste slightly over the beetroot slices and drop into heated oil one by one. When cooked and bubbles goes off remove from oil . Cook in slow flame or you will burn it.
You will like the taste. It will be different.

Maravalli kizhangu varuval (Tapioca spicy chips)

Maravalli kizhangu kara varuval (Tapioca spicy chips) - preparation time 25 mins
Anything made out of moms hand will be the tastiest, best dish in the world. I admired mom in any ways as you all do. Which ever dish she makes will be in required quantity and the best. My friends used to keep on kidding that if I come to moms home i permanently sit in dinning table and keep on eating.
Even a simple butter milk/thogayal/kottu .....taste the best. We can do anything for our parents because they brought up in a very good way with little earned monthly salary.

I am trying to cover most of the recipes that mom used to make but I think I haven't covered even 25 percent. I dedicate this blog to my mom who supported and guided me in right and truthful path. Thank you mom.
This chips will be bit spicy, sweet, astringent in taste. Try it out.

Ingredients:-
Tapioca - 1 (remove the skin, wash well and keep)
Oil - to deep fry
Chili powder - 1.5 tbsp
Salt - to taste
Bengal gram flour (kadalai mavu) - 2 tbsp
Rice flour - 1 tbsp
Asafoetida - a pinch
Water - little (to make thick sticky paste)

Preparation method:-
Using chips slicer slice the tapioca. Take care while grating because this vegetable will have a nerve in the middle.
To make the slicing process easy cut the tapioca into two part and keep.
Separate and keep the slices.

In a cup mix the flour's, salt, chili powder, asafoetida along with little water (it has to be thick paste slightly coat the (maravalli kizhangu) tapioca slices (if you coat more paste it will become like baji take care :-)))

Heat the oil , slide the coated slices into heated oil one by one. When cooked and bubbles goes off remove from oil . Cook in slow flame or you will burn it.

See also other chips varieties.

Method III -Raw banana or Plantain chips (Vazhakai varuval)

Raw banana or plantain chips (Vazhakai varuval) - preparation time 10 to 15mins
My in-laws used to make raw banana chips in below method. Making raw banana chips will be bit more crispy but the process will take some effort. You try all the method.

Ingredients:-
Raw banana or plantain - 1
Curd - 1 tbsp
Turmeric powder - a pinch
Red chili - 2
Oil - to deep fry
Salt - to taste

Preparation method:-
Peel the skin of plantain and cut the plantain to half.
Slice the raw banana in a bowl. Add curd, salt, red chili (break and add), turmeric to the slices and mix well.
Heat the oil and fry till the bubbles subside. Transfer to a bowl, remove excess oil using tissue. 
Kids will love the chips as it has the taste of sour, salt and spice.

Raw banana or Plantain spicy chips - Method II (Vazhakai kara varuval)

Raw banana or plantain spicy chips (Vazhakai kara varuval) - preparation time 10 to 15mins
Spicy vazhakai chips goes well with any rice. Choose hard plantain (muthal vazhakai). You can also serve this as snack along with tea or some sweet. Kids love this spicy chips. My mom used to prepare this. It will be very yummy snack

Ingredients:-
Raw banana or plantain - 1
Oil - to deep fry
Chili powder - 1 tbsp
Salt - to taste
Bengal gram flour (kadalai mavu) - 1 tbsp
Rice flour - 3/4 tbsp
Asafoetida - a pinch
Water - little (to make thick sticky paste)

Preparation method:-
Peel the skin of plantain and cut the plantain to half.
Using chips grated slice the plantain to chips. Separate and keep the slices.
In a cup mix the flour's, salt, chili powder, asafoetida along with little water (it has to be thick paste slightly coat the raw banana slices (if you coat more paste it will become like baji take care :-)))
Heat the oil , Coat the paste slightly over the slices and drop into heated oil one by one.
When cooked and bubbles goes off remove from oil . Cook in slow flame or you will burn it.
This will be a filling and yummy snack.

Method I - Raw banana or Plantain chips (Vazhakai varuval)

Raw banana or Plantain chips (Vazhakai varuval)- preparation time 10 to 15mins This chips goes well with hot sambar rice. When the plantain is tender it will be ok. so choose hard plantain (muthal vazhakai). The chips will be good and stiff instead of soggy. You can also serve this as snack along with tea or some sweet.

Ingredients:-
Raw banana or plantain - 1
Oil - to deep fry
Pepper powder - 1/2 tsp (grind pepper coarsely in home)
Salt - to taste

Preparation method:-
Peel the skin of plantain and cut the plantain to half.
Heat the oil and slice the raw banana directly over the heated oil.
Fry till the bubbles subside. Transfer to a bowl, remove excess oil using tissue.
Mix pepper, salt to fried chips. You can also mix red chili powder instead of pepper. It will also taste good.

Karunaikizhangu varuval (Yam chips)

Karunaikizhangu varuval (Yam chips) - Preparation time 15 to 20 mins
When Mom used start preparing for this we will get ready to eat. When she transfers to bowl immediately we will finish it. She used to make in large quantity to store for 1 day.

Ingredients:-
Karunai kizhangu - 150 gms
Oil - to deep fry
Red chili - 2 (break and keep)
Curd - 1 tbsp
Salt - to taste

Preparation method:-
Wash the sliced karunai kizhangu well along with little curd, so that the white or sticky substance in the yam will go off. Wash 2 or 3 times in running water.
Drain all the water using filter/mesh. Mix little curd, split chili & salt well with the grated yam.
Leave this for few mins.
Take the slices and press to remove excess water be careful else the slices will break.
Heat the oil for deep frying. Now slowly add the yam slices( the oil will splash due to water & salt in the slices).
When the slices are cooked and crisp transfer to a bowl containg tissue paper (to remove excess oil).
This will be very tasty and can be served as snack or along with samabhar or rasam rice.

Potato chips (Urulai kizhangu varuval)

Potato chips (Urulai kizhangu varuval) - preparation time 30 mins
Mom used to make chips in home for our variety rice. It will be crispy and tasty. I used to make chips for fried rice or variety rices. You can also try this it will be healthy, hygienic and cheap. You have to choose fresh and good potatoes (No green or black color in potato). Potato should be hard.
When you slice the potato it should be white there should not be brown colour one the edges only if the potato is of good quality the chips will be very good.

Ingredients:-
Potato - 2
Oil - to deep fry
Pepper powder - 1/2 tsp (grind pepper coarsely in home)
Salt - to taste

Preparation method:-
Wash the potato well so that the dirt in potato skin will be removed.
Using potato chips grater slice the potato to thin slices. Wash in running water so the starch content presnt in potato will removed. For this you have to wash 2 to 3 times.
Remove from water and dry it in a cloth so all the water content will be removed.

Heat oil in a kadai. When hot (if you put a small piece of potato it immediately comes up) keep the flame less than medium.
Add the potato slices (you have to take care the oil should be more when you drop the potato slices so that it will be cooked properly).

When cooked the bubbles won't be present. Transfer to tissue paper to remove excess oil (if present). Add salt and pepper mix with fried potato chips.

When cool put it a air tight container it will be crisp and tasty.