Saggu Biyyam Vadiyalu

Ingredients

• Moti sago – 1 cup
• Water – 5 cups
• Green chillies – 4 to 5, or dried red chillies – 3
• Cumin – 1 tsp
• Salt – as needed
• Lemon juice – 1 tbsp, optional
• Oil – only for frying after drying

Method

1. Choose at least 2 to 3 hot, dry days. Rinse the sago and soak for 30 to 60 minutes if the pearls are firm.
2. Crush chilli and cumin coarsely. Bring 5 cups water to a boil in a heavy vessel, add soaked sago, the chilli-cumin mixture and salt.
3. Cook over medium-low heat, stirring often, until the pearls are fully soft and the liquid becomes a thick, glossy porridge. Add a little hot water if the pearls remain hard.
4. Cool for 10 to 15 minutes. Add lemon juice if using. The mixture should be spoonable, not watery.
5. On clean food-safe sheets or cloth, drop equal spoonfuls with space between them. Keep the thickness even.
6. Dry in strong sun. Once firm enough, turn each vadiyam so the underside dries. Bring indoors before evening humidity.
7. Continue until every piece is hard, brittle and completely moisture-free. A damp centre can cause spoilage and poor frying.
8. Cool fully before storing airtight. Deep-fry only as needed in properly hot oil; a well-dried vadiyam should puff quickly and turn crisp.