Sri Durga Ragi Vadagam 100g

Summer holidays, keppai vadagam on the side, and a steel bowl of mor kuzhambu.

• What: Ragi (finger millet) vadagam, ready to fry
• Pack: 100 g
• Brand: Sri Durga
• Best for: Curd rice, sambar sadam, mor kuzhambu

What it is

Vadagam are the dried crisps that Tamil homes make in the hot months and fry all year round. These are made with ragi, called keppai in Kongu kitchens, so they fry up dark brown rather than white like rice vadam.

They puff in seconds in hot oil and come out very crisp, with a slightly earthy ragi taste that sits well beside something sour or creamy. Choosing between fryums? Ragi vadagam for a darker, earthier crunch, rice onion vadam for a savoury onion one, appalam for the big, plain crackle.

Tip: Fry them just before the rice goes on the table. In Irish damp they lose their snap within the hour.

Goes well with: Sms Rice Onion Vadam, 777 Vathal Kuzhambu Rice Paste, Sri Annam Thanjavur Ponni Boiled Rice

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