Venkazha (Onion) Karuvadam

Ingredients:

• Raw rice - 3 cups
• Sago rice - 1 cup
• Red chilli powder - 1 tbsp
• Asafoetida - 3 tsp
• Salt - to taste
• Onion - 1/2 kg finely chopped
• Water - as required

Method:

• Soak sago rice overnight or for 8 - 10 hours.
• Clean and soak raw rice for 4 - 5 hours.
• Once the rice is soaked, grind into a fine paste in mixie / grinder. Add salt, chilli powder and asafoetida. Keep aside for 2 - 3 hours.
• Boil some water in a thick bottomed pan and add sago rice to it.
• Cook until it becomes transparent.
• When done, add the ground rice mixture little by little while stirring continuously. This needs to be done carefully to ensure that lumps are not formed.
• Continue stirring continuously for some time, adding more water if the mixture is too thick.
• Remove from the stove when the mixture acquires a shiny look and a thick paste like consistency.
• When cool add the finely cut onions and mix well.
• Lay this mixture on plastic sheets / mats in the shape of irregular balls (size of a gooseberry) and let it dry in the sun. It may take 2 - 3 days to dry completely.
• Store in airtight containers. This can be stored for a couple of years.
• When required, deep fry in oil and serve as starters or with rice and sambar / rasam.

Tip: Plan a day in advance. Soak sago and raw rice in the morning. Grind rice by noon. At night cook the mixture and set aside to cool over night. Add onions in the morning and dry in the sun.