Javvarisi karuvadam

Ingredients

• Javvarisi - 1 kg  about 6 Azhakku (cups). Soak Javvarisi the previous night by adding 12 cups of water.
• Green Chillies  - 8
• Common salt 4 table spoons
• Lemon 2 nos
• Perungayam - 2 small pieces - soak in water overnight. 
• Jeeragam, Omam - Can also be added if you like the smell.
• 3X6 plastic sheet or Cloth for drying.

Procedure

• Mash chillies in mixie.
• Add 6 cups of water to soaked Javvarisi and mix it well. Now cook the entire mix until the mix becomes glossy.
• Pour mashed chillies, salt and dissolved Perungayam into the above mix and stir well.
• Keep stirring until Javvarisi is fully cooked and it looks transparent and shiny. Switch off the flame and allow it to cool. The mix should be be such that it is not very thick. If it is too thick, add little hot water and mix.
• Allow the mix to cool for 30 mts.
• Now add Lemon juice after filtering the seeds.
• Mix it well.
• At this stage you can taste the mix. Add salt based on your taste.
• Allow it to cool for one hour or so. 
• Spread a plastic sheet or cloth on the floor where sunlight is present.  Use medium sized spoon so that each vadam is not more than about 1.5 inches in diameter. Each spoon of vadam mix is to be taken and deumped on the sheet slowlywhile the spoon is touching the sheet/cloth. The dump should be round in shape. The dumps have to be kept in a orderly manner with gap between the dumps.
• Allow it to dry for 2 days in sunlight.
• If cloth is used, sprinkle water on the rear side of the cloth and peel off the Vadams one by one. 
• If Plastic sheet is used, the vadams can be removed one by one. ( cloth is better, as some times it becomes difficult to peel off from the sheet; and cleaning the sheet will also take time)
• The vadams have to be dried under sun for two more days until the vadams are fully dried.
• The sun dried vadams have to be kept open under shade for two days before it can be stored.