Here is a variety Vadam , made out of the Vendhaya Keerai (Fenugreek leaves) to bring both health and taste in hand, at the very own Mylapore Ganapathy’s.
Homemade to taste authentic
Our recipes are rich in tradition. We follow the authentic recipe of Vendhaya Keerai Sago Vadam, using the perfect proportion of ingredients like Javvarisi to ensure crispness in every bite. When we fry them in oil, you can see no artificial substances being released, proving their purity.
Sago- the Sabudana
Sago, also known as Tapioca pearls acting as the main ingredient in the preparation of this Vadam, we use the Sago, otherwise known as Sabudana. We also use Sago in many other recipes, including sweets like Kheer (Payasam). When we add Sabudana to these dishes, it helps create a thicker consistency. This thickness is especially important for items like Sabudana Vadam.
Premium quality ingredients
We prepare Sago Vadam, also known as Javvarisi Vadam, with Sabudana as the key ingredient. To maintain our high quality, we always source the finest Sabudana available. This way, we make sure the taste of every batch stays rich and consistent. Similarly, when it comes to Vendhaya Keerai, which adds its own unique flavor to this variety of Sago Vadam, we handpick the freshest and healthiest leaves from the lot. Every step ensures you get the best in both taste and quality.
Vendhaya Keerai flavoured
The benefits of Fenugreek seeds and leaves are numerous. Hence, we include the Fenugreek leaves in the preparation of this Vadam variety of ours to ensure health along with taste and a mix of flavours.
Serve it to perfection
Fry the Vadams in hot oil using a Kadai. Immerse each Vadam completely in the oil to fry every part evenly. Then drain the excess oil and serve them hot with lunch!
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