The batch of 2015

Please welcome, the Vadams of Cupertino,  batch of 2015!

Don't know how many will actually graduate in a few days to storage.. 

Yet again, Simba is guarding them from the backyard critters.. have added a spade to convey the message "don't mess with this!"

The maavu was very yummy and that means we might eat a few "while they are drying"

Same process as before, but this year a twist. Made a second batch where half the Sago (tapioca) was still raw and mixed it in for the last 30 minutes of stirring. It gives the vadam the built in "beads"

Will have to wait and see how well they taste after frying or microwaving!

This year, I really want to try and make Koozhu vadam, using San's grandma's recipe. It involves fermenting a rice paste over a three day period and then making vadam. Will have to wait a few weeks before trying that out. We have to preserve these recipes and pass it on. 

Someday, maybe the kids will show their kids this blog and make some vadam's. It seems highly unlikely, but then again, if you would have asked my grandma "who and where do you think your vadam recipe will still be tried out in the family?"... Cupertino would have been the least likely answer.