Onion Vadagam

Onion vadagam or thalipu vengaya vadagam a ready to use Indian seasoning or tempering content. Which stays good even above 6 months. Check the contents below its easy to make the drying process is little lengthy so people avoided using this wonderful easy to use onion vadagam. Those days a group of ladies either a neighbour or some relatives together prepare this vadagam in large quantity and divide among themselves to use it that year fully. That is the purpose they made it in balls, it is easy to divide. But if you are preparing it for yourself you no need to make balls dry it in loose form and store it in loose form. It is easy to maintain and store. Because a tsp of this onion vadagam is used at a time for tempering. It has such a great aroma and tastes good. Make sure you are not burning them.

Onion Vadagam

Most of them add urad dal and channa dal along with this but i didnt use that because we will not add urad dal and channa dal in temperings for sambhar or karakuzhambu. But if you wish you can add those dals too but wash and clean them properly before use.

 

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Onion Vadagam
Instructions
  1. Keep all ingredients ready, peel shallots and garlic. Clean other dry ingredients like seeds so that it is free of dust and stone particles.
    Onion Vadagam
  2. Clean mustard seeds about 2 tsp
    Onion Vadagam
  3. Clean cumin seeds and pepper corns a tsp each
    Onion Vadagam
  4. Clean fenugreek seeds
    Onion Vadagam
  5. You can use garlic without peeling also it is good for health but wash and dry thoroughly
    Onion Vadagam
  6. About a tsp of turmeric and rock salt.
    Onion Vadagam
  7. Grind onion, garlic, curry leaves and few cumin and pepper corns.
    Onion Vadagam
  8. Just grind in pulse mode or chop half and grind half of the contents.
    Onion Vadagam
  9. Transfer to a plate add remaining cumin seeds and pepper corns. Add mustard seeds and mix well. Lastly add salt and turmeric.
    Onion Vadagam
  10. Mix well by hands and sun dry for 2 days covered with a kitchen towel.
    Onion Vadagam
  11. This is the second day pic. Mix well and dry.
    Onion Vadagam
  12. On the third day morning when the contents are still moist try shaping to balls. Moisture is need to form balls or else you cant shape it.
    Onion Vadagam
  13. After making balls sun dry again for 3-4 days and store it in container. A tsp of this content is useful for seasoning and tempering sambhar, kuzhambu etc.
    Onion Vadagam
  14. Onion vadagam is ready.
    Onion Vadagam

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