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	<title>Kitchen Tantra &#187; Fryums</title>
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	<link>https://kitchentantras.com</link>
	<description>tease your palate</description>
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		<title>Tapioca Fryums</title>
		<link>https://kitchentantras.com/tapioca-fryums/</link>
		<comments>https://kitchentantras.com/tapioca-fryums/#comments</comments>
		<pubDate>Tue, 27 Jan 2009 18:24:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Fryums]]></category>
		<category><![CDATA[Pappad]]></category>
		<category><![CDATA[Yucca]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/tapioca-fryums/</guid>
		<description><![CDATA[Jawarisi Vathal: Sago Vatral. Tapioca/Sago Vadiyalu/ Vatral/ Vathal/ Fryums. My mommy used to make this during summer vacation. She meticulously used to prepare boxes and boxes of Pappads, Milagu Appalm, Seeraga Appalam, Arisi Vathal, Koozh Vathal, Kai-kari Vathals&#8230;etc. All her friends and relatives used to bag her preparations after their long summer stay at our [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/tapioca-fryums/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Thalippu Vadagam &#8211; Tempering Spices of Tamilians</title>
		<link>https://kitchentantras.com/thalippu-vadagam-tempering-spices-of-tamilians/</link>
		<comments>https://kitchentantras.com/thalippu-vadagam-tempering-spices-of-tamilians/#comments</comments>
		<pubDate>Thu, 11 Dec 2008 20:08:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Ethnic Food]]></category>
		<category><![CDATA[Fryums]]></category>
		<category><![CDATA[Kitchen Essentials]]></category>
		<category><![CDATA[Tamil Nadu Special]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/thalippu-vadagam-tempering-spices-of-tamilians/</guid>
		<description><![CDATA[Thalippu Vadagam: Other Names:Karuvadam, Vadavam, Vadagam, Vadaam, Vadiyalu, Koppu Vadiyalu, Thalikkira Vadagam, Vadawam, Thovaiyal Vadavam, Thuvaiyal Vadavam. Tamizh Nadu Thalippu Vadagam. Tamizhar Vadagham. Mudhaliar Thalippu Vadam/ Vadagam. Vadavam, Venghaya Vadavam, Kopu Vadiyalu. Tempering Spices. Sambar, Kuzhambu, Varuval &#8211; Sesonnings. I don&#8217;t know how to introduce/categorize this item!!! Although we (Tamilians)do our regular seasonings like anybody [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/thalippu-vadagam-tempering-spices-of-tamilians/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Mor Milagai / Sun Dried Chilies</title>
		<link>https://kitchentantras.com/mor-milagai-sun-dried-chilies/</link>
		<comments>https://kitchentantras.com/mor-milagai-sun-dried-chilies/#comments</comments>
		<pubDate>Mon, 01 Dec 2008 23:03:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Buttermilk]]></category>
		<category><![CDATA[Chilies]]></category>
		<category><![CDATA[Fryums]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/mor-milagai-sun-dried-chilies/</guid>
		<description><![CDATA[Mor Milagai Vatral: Mor Milagai Vathal. Mor Milagai. Dahi ki Mirchi. Pacha Meerpukkai Vadiyalu. Buttermilk Chilies. Sun Dried Chilies. When I was a little kid&#8230;Mommy used to make batches and batches of Vadaams, Vatral and Appalams&#8230;stuff like that during summer vacation! I used to assist her and admire her greatly. It really used to be [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/mor-milagai-sun-dried-chilies/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Iyengar Vatha Kuzhambu</title>
		<link>https://kitchentantras.com/iyengar-vatha-kuzhambu/</link>
		<comments>https://kitchentantras.com/iyengar-vatha-kuzhambu/#comments</comments>
		<pubDate>Wed, 12 Nov 2008 17:09:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Fryums]]></category>
		<category><![CDATA[Tamarind]]></category>
		<category><![CDATA[Tamil Nadu Special]]></category>
		<category><![CDATA[Veg Kuzhambu]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/iyengar-vatha-kuzhambu/</guid>
		<description><![CDATA[Vatha Kuzhambu: Not a big fan, but make it occasionally for guests! Ingredients: Manathakkali Vathal &#8211; 1 fistful Tamarind lemon sized ball Turmeric powder 1/2 tsp Chili powder 1 spoon Jaggery gooseberry size Rice flour 1-2 spoons Sesame oil 1/2 cup. For Seasoning: Mustard seeds 3 -5 Spoons Curry leaves 1 large bowlful Asafoetida 2 [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/iyengar-vatha-kuzhambu/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Vatha Kuzhambu &#8211; Iyer n Iyengar Style</title>
		<link>https://kitchentantras.com/vatha-kuzhambu-iyer-n-iyengar-style/</link>
		<comments>https://kitchentantras.com/vatha-kuzhambu-iyer-n-iyengar-style/#comments</comments>
		<pubDate>Tue, 18 Mar 2008 23:17:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[AK's Preferences]]></category>
		<category><![CDATA[All Purpose Flour]]></category>
		<category><![CDATA[Brinjal or Egg-Plant]]></category>
		<category><![CDATA[Fryums]]></category>
		<category><![CDATA[Tamarind]]></category>
		<category><![CDATA[Tamil Nadu Special]]></category>
		<category><![CDATA[Veg Kuzhambu]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/vatha-kuzhambu-iyer-n-iyengar-style/</guid>
		<description><![CDATA[Vatha Kuzhambu:(Iyer &#38; Iyengar Style)Authentic Vetha/Vatha Kuzhambu. Sundaikkai Vatha Kuzhambu. This Recipe is Dedicated to my Friend &#8216;S K&#8217;! Hope she might like my version!!! This is a speciality dish and favourite to lots of people in Tamil Nadu. I highlighted the term &#8216;Authentic&#8217; coz&#8230;most of them prepare very good &#8216;Vatha Kuzhambu&#8217;and add their Regular [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/vatha-kuzhambu-iyer-n-iyengar-style/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Eggplant Fritters &#8211; Bengali Style</title>
		<link>https://kitchentantras.com/brinjal-fritters/</link>
		<comments>https://kitchentantras.com/brinjal-fritters/#comments</comments>
		<pubDate>Sat, 23 Feb 2008 22:21:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Brinjal or Egg-Plant]]></category>
		<category><![CDATA[Chips]]></category>
		<category><![CDATA[Finger Food]]></category>
		<category><![CDATA[Fryums]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/eggplant-onion-stir-fry/</guid>
		<description><![CDATA[Ingredients 5-7 eggplants &#8211; sliced salt turmeric 1 tsp chili powder 1/4 tsp garam masala 2 tsp rice flour oil for frying Method Mix all the ingredients with eggplant, except oil. Then deep fry it till crisp and nice. That&#8217;s it. Serve warm to go with your meals.]]></description>
		<wfw:commentRss>https://kitchentantras.com/brinjal-fritters/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Arisi Vadaam</title>
		<link>https://kitchentantras.com/arisi-vadaam/</link>
		<comments>https://kitchentantras.com/arisi-vadaam/#comments</comments>
		<pubDate>Sun, 24 Jun 2007 18:20:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Fryums]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/arisi-vadaam/</guid>
		<description><![CDATA[Rice Fryums: Arisi Vadaam. Arisi Vadagam. Plain rice balls. Spicy Rice Balls. Annam Vadiyalu. Its pretty good choice for left-over rice! Ingredients: Rice 1 cupDry red chilies 10-15Cumin seeds 2 + 1 spoonTymol seeds 1/4 spoonWhite sesame seeds 1/2 spoonSaltOil for deep frying. Method: Cook rice along with salt. If the rice is over-cooked&#8230;just don&#8217;t [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/arisi-vadaam/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Sundaikai Vathal Kara Kuzhambu</title>
		<link>https://kitchentantras.com/sundaikai-vathal-kara-kuzhambu/</link>
		<comments>https://kitchentantras.com/sundaikai-vathal-kara-kuzhambu/#comments</comments>
		<pubDate>Mon, 11 Jun 2007 20:18:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Berries]]></category>
		<category><![CDATA[Fryums]]></category>
		<category><![CDATA[Puli Kuzhambu]]></category>
		<category><![CDATA[Tamarind]]></category>
		<category><![CDATA[Veg Kuzhambu]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/sundaikai-vathal-kara-kuzhambu/</guid>
		<description><![CDATA[Vatha Kuzhambu:(Version 2) Vathal Kuzhambu. Sundaikai Vathal Kuzhambu. Kara-Kuzhambu. Dry Turkey Berries in Hot Tamarind Sauce. Ingredients:Sundai-kai vathal 3-5 spoons(found in Indian stores)Cricket ball size tamarind or 1 spoon of thick tamarind pasteRed onion 1 large finely choppedGarlic 1 large peeled and semi crushedTomato 1 large choppedJaggery or brown sugar 1 spoonSaltTurmeric powder 1/2 spoonChili [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/sundaikai-vathal-kara-kuzhambu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vathal Sambar / Vatral Sambar</title>
		<link>https://kitchentantras.com/vathal-sambar-vatral-sabar/</link>
		<comments>https://kitchentantras.com/vathal-sambar-vatral-sabar/#comments</comments>
		<pubDate>Tue, 17 Oct 2006 18:04:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Brinjal or Egg-Plant]]></category>
		<category><![CDATA[Country Style]]></category>
		<category><![CDATA[Fryums]]></category>
		<category><![CDATA[Raw Mango]]></category>
		<category><![CDATA[Sambar]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/vathal-sambar-vatral-sabar/</guid>
		<description><![CDATA[Vathal Sambar:(Country Style)Kathirikkai Vathal Sambar/ Manghai Vathal Sambar. Sun dried Eggplant/Brinjal + Mangoes in Sambar.Most of us would be familiar to &#8216;Vathal&#8217; in &#8216;Kuzhambu&#8217; but not in &#8216;Sambar&#8217;! Well&#8230;..its a country style dish. I happen to taste it few times when I was little girl. During summer, my mother dutifully prepares an array of sun-dried [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/vathal-sambar-vatral-sabar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sundaikai Vathal Preparation</title>
		<link>https://kitchentantras.com/sundaikai-vathal-preparation/</link>
		<comments>https://kitchentantras.com/sundaikai-vathal-preparation/#comments</comments>
		<pubDate>Tue, 17 Oct 2006 16:19:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Berries]]></category>
		<category><![CDATA[Brinjal or Egg-Plant]]></category>
		<category><![CDATA[Buttermilk]]></category>
		<category><![CDATA[Fryums]]></category>
		<category><![CDATA[Puli Kuzhambu]]></category>
		<category><![CDATA[Tamil Nadu Special]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/sundaikai-vathal-preparation/</guid>
		<description><![CDATA[Sundai kai Vathal:(Tamizhar Style)Sundakkai is called &#8216;Turkey Berry&#8217; in English and its Botanical Name is &#8216;Solanum torvam&#8217;. It grows in bunches in a small shurb like tree. These are small green colored berries. They are actually bitter in taste. It tastes good&#8230;.when cooked. Here, I am giving a sun-dried form. Which can be fried and [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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