Benefit out of Upbeat Summer – Chennaiites makes ‘Elai Vadam’
Since the upbeat of the summer season, Chennai people will make arrangements in preparing their own varieties yummy chips of marmalades including elai vadam, veppam poo, kothavaranga vathal and dry sundakka vadam in their residents.
The lip-smacking elai vadam is just a simple recipe involving raw rice and salt. As the procedure involved the peel-off of the steamed stuff from the leaf, it got this title.
An elai vadam experienced 82 year old lady; Pattammal Sundaram explains the steps in preparing the elai vadam:
- Raw rice has to be drenched for about 4 hours and drudge it till it is pliable.
- Add salt to it and leave it aside for 3 days for fermentation.
- Bang the mix twice a day, as it may lead to better fermentation.
- Then evenly spread it across the banana leave and steam it.
- Allow it for steam cook for just a minute.
- After it is cooked, remove it from the leaf and dry it in the shade.
We will prepare two types of rice vathal, even though it will be very hard in preparing this vathal in this boiling summer, it will give a great feeling when children enjoy eating the fried vathal at the end of the day, says Mythili Ramaswamy, resident of Velachery.
