Summer holidays in South India are or used to be punctuated by the vadam making sessions. Vadam (Sandige in Kannada, Vadiyalu in Telugu) is a condiment typically prepared in summer. The batter is made, the condiments moulded and sundried and they are then kept away for the rest of the year. As and when needed, they are fried and eaten. They are a great, crunchy side dish to have with any form of rice.
Now of course fully fried, properly sundried vadam is great. But the batter and the half sun dried vadam is also great. What is more, it is slightly illegitimate to eat. Grandmothers who make the vadam painstakingly are not particularly happy if you end up eating half of what they prepare even before it has been made properly. Specially javarsi (pearl millet) vadam tastes divine when the top layer is dried, but you can still bit into wet sticky millet below. With the delicate seasoning of cumin and chilies added to the batter, the taste really cannot be described.
So there is a guilty pleasure in almost stealing the half dried (arakaachal) vadam. It is almost an apocryphal tale for most of us as children that a kid was asked by his granmother to protect the vadams from the crows as they were drying in the terrace, and the kid ate up most of the vadams and then pretended that the crows had eaten them up. I think most of us have at least uttered this kind of lie once, as we tried to steal some vadam.
Vadams making is almost something cultural which seems to be ingrained in our grandmothers. The first thing my grandmother said when she saw my house in Ahmedabad was that with such a big terrace and no shortage of sun in the summer, I wish I could come and make vadams here.
These days I dont know if people make vadams at home at all. I have a huge terrace and the Ahmedabad sun is all waiting to be tapped into for vadam making. But I have never had the pateince to make them myself. And now there are plenty of people willing to sell vadams specially for the NRI crowd, so there seems ot be no point in making it at home. But I miss this part of my childhood. Shop vadams are all very well, but how can you taste the vadam atvery step of preparation if you simplly buy it off a shop. Maybe if for nothing other than to give Migu an experience of stealing vadam, I will start making my own vadams.