In summer, temperature rises very high in UAE making it impossible to get out from the house during the day. The outdoor activities are to be forgotten during this time which extends from June to October.
Scorching sunlight shining outside triggered the idea of making a batch of fryums all by myself. Yes…every year I get the parcel of papads and fryums from my mother who makes a large batch of them just to distribute among her daughters. I still remember how all of us were helping her in the process of pressing papads, dropping fryums, pickling tender mangoes and such summer special food preparation. The mere thought of fryum preparation in me ended up making sago fryums last Saturday along with step by step pictures. They are known as “Sabakki Sendige” or “Sabudana Sendige” in Tulu and Kannada respectively.
Though making fryums seems a lengthy process but believe me nothing can beat the taste of home made fryums. Spending few hours on such summer special food can benefit you through out the year and come to your rescue when unexpected guest knock your door at lunch time. A plain meal like rice-rasam can also feel as heaven when accompanied by crispy, crunchy munchies as sago fryums. These fryums bloomed like flower in hot oil and were instant hit, every family member gave a thumbs up to it. Go through the sago fryums recipe….
Meet you all with one more interesting recipe. Till then bye.