Garlic and onion Fryums are prepared by most Indian communities during the summer months. Known by different names like Vodi, Sandige, Vethal it is made and stored for use round the year.
Ingredients:
250 gms rice
5 tbsps Sago/ sabudana
2 tsps chilly powder
21 cloves of garlic
Salt.
Method:
Soak the rice and sabudana for three hours. Grind to a smooth paste. Tip the ground paste into a thick bottomed vessel. Add three glasses of water, salt and chilly powder. Mix thoroughly. Cook on a slow flame till the mixture turns transparent. The mixture at this stage thickens and attains dropping consistency. Remove from heat and allow to cool thoroughly. Chop the garlic fine and add it to the cooled mixture. Spread a plastic sheet and drop a teaspoon of this mixture in rows. Dry in strong sun for three to four days. Once it’s dry it can be easily removed from the plastic sheet. Store in an airtight container and fry when required.
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