• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Rice Karuvadam

2 kg – raw rice
130 g – sago
3 – lemon
250 g – sour curd
50 g – salt
160 g – green chillies
6 ltr water
Directions
Grind the rice to a fine powder. Soak the sago in water.
Grind green chillies and salt into a paste.
In a wide pan boil water.
Add sago and curd and boil until sago is transparent.
Gradually add rice flour, stirring constantly.
Cook for 10-15 minutes until cooked.
Cover and leave for 5 minutes on low heat.
When the mixture is done it will look translucent.
Mix lemon juice, chilli paste and salt and stir until all the lumps are removed.
Fill the extruder with the prepared dough and press out on a sheet.
Allow to dry in the sun for 2 days.
Dry for one more day and store in air-tight tins.
Deep fry crispies