Spicy Vadagam

Ingredients:
Dry red chilli - 1 kg
Flatten rice - 200 gms
Curd or yogurt - 1/4 litre
Cumin seeds - 2 tbsp
Fenugreek seeds - 2 tbsp
Mustard seeds - 1 tbsp
Salt - 2 tbsp

Method:
1. Powder the fenugreek seed coarsely.
2. Grind green chilli coarsely with salt in a blender.
3. Add ground chilli, fenugreek seeds powder, mustard seeds , cumin seeds to curd or yogurt mix well. Keep this soaked for a day.
4. Soak flatten rice in water for an hour. Drain the water and add this to the yogurt or curd mixture. Mix well.
5. Spread a plastic sheet under sun. Make lemon size balls from the flatten rice and place them on the plastic sheet and press them flat. Dry this for 3 days or until its dehydrated of water.
6. Shallow fry them and serve when you need them.

Tapioca Sago Vadagam

Ingredients:
Tapioca Sago ( Javvarisi ) - 1 cup
Curd or yogurt - 1/4 cup
Green chilli - 3
Salt - 3 tsp or as needed

Method :
1. Heat 6 cups of water until the small bubble form at the bottom and floats up.
2. Now add the tapioca sago boil and cook until the sago changes color about 25 minutes.
3. Remove from stove and keep it aside.
4. Grind green chilli and salt in a blender. Add to the ground chilli to curd or yogurt and mix well.
5. Now add the yogurt to the cooked tapioca sago , mix well and keep it aside.
6. Cool the cooked tapioca sago by stirring time to time.
7. Place a big plastic sheet under sun. Take a tablespoon of tapioca sago and place them all over the sheet.
8. Collect them that evening.
9. Next day dry them in sun again and store in a air tight container.
10. Shallow fry them and serve when you need them.