Rice Karuvadam

Recipe by
Total Time:
2 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 kg - raw rice
  • 150 g - sago
  • 3 - lemon
  • 250 g - sour curd
  • 50 g - salt
  • 150 g - green chillies
  • 6 litres - water

How to Make Rice Karuvadam

  • Grind the rice to a fine powder. Soak the sago in water. Grind green chillies and salt into a paste.
  • Bring water to a boil in a wide pan. Add sago and curd and boil till the sago is transparent.
  • Add rice flour gradually, stirring constantly. Cook for 10-15 minutes till done.
  • Cover and leave for 5 minutes on slow flame.
  • When the mixture is done, it will look translucent.
  • Mix lemon juice, chilli paste and salt and stir till all the lumps are removed.
  • Fill the extruder with the prepared dough and press out on a sheet.
  • Allow it to dry in the sun for 2 days.
  • Dry for one more day and store in air-tight tins.
  • Deep fry the crispies and serve.