Vadam is a mixture of onions, urad dal, chillies, and variety of spices. This is dried under sun and used as tempering in chutney or any kulambu. Onion vadagam or thalippu vadam is a must have ingredient in south indian cooking.
Onion Vadagam Recipe | Thalippu Vadam Recipe
Vadagam is a must have ingredient in your kitchen cupboard. What you do is, just break small piece of it and fry in hot oil till golden. Pour this over chutney or any kuzhambu for added flavour.
Instead of making seasoning with mustard, curry leaves and other stuffs for chutney, you can use this. Now it is summer here, so we are making variety of vadam.
Check out my leftover rice vadam
How to Make Onion Vadam
- Soak urad dal for 30 mins. Drain and take it in a blender and crush roughly.
- Take shallots, garlic, curry leaves, dry red chillies in a food processor or chopper and chop roughly.
- Take it in a bowl, add all ingredients and mix well.
- Make small balls and arrange it in a plate. Dry under sun for 3 to 5 days untill it is dry completely.
- Store it in a air tight container.
- You can take small piece, fry it in oil till golden. Pour it over chutney or any curries for added flavour.
Hope you will give this a try and let me know how it turns out for you.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Onion Vadagam Recipe | Onion Vadam Recipe | Thalippu Vadam Recipe
Ingredients
- Shallots / Sambar Onion / Chinna Ulli - 250 grams peeled
- Garlic - 10 cloves
- Urad dal / Ulundu Paruppu - ½ cup
- Curry leaves - 2 handfuls
- Dry Red Chillies - 10 to 12
- Mustard Seeds / Kaduku - 1 tblspn
- Fenugreek Seeds / Vendayam / Methi - 1 tsp
- Cumin Seeds / Jeerakam - 2 tsp
- Mustard Oil - 1 tblspn
- Asafoetida / Hing / Kaya Podi - a pinch
- Turmeric Powder - 1 tsp
- Salt to taste
Instructions
- Soak urad dal for 30 mins. Drain and take it in a blender and crush roughly.
- Take shallots, garlic, curry leaves, dry red chillies in a food processor or chopper and chop roughly.
- Take it in a bowl, add all ingredients and mix well.
- Make small balls and arrange it in a plate. Dry under sun for 3 to 5 days untill it is dry completely.
- Store it in a air tight container.
- You can take small piece, fry it in oil till golden. Pour it over chutney or any curries for added flavour.
Onion Vadam with Step by Step pictures
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| Take all your ingredients |
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| Take shallots, garlic in a blender or chopper |
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| curry leaves |
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| add dry red chillies |
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| chop it and take it in a bowl |
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| take soaked urad dal in a blender |
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| pulse few times so it is crushed |
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| take it in a bowl |
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| add mustard, fenugreek, cumin seeds |
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| asafoetida |
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| add mustard oil |
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| salt |
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| mix well |
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| add turmeric powder |
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| mix well |
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| make small balls. dry under sun for 3 to 5 days |
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| Store it in container |
Anonymous
Can we use gingelly oil instead of mustard oil
RANJINI PRASAD
Woww Supr Aarathi actually I was expecting this from u also some papad and sandige recipe
RANJINI PRASAD
Also some different kinds of vadagam plz plz plz
anne
Can i prepare it without using urad dal. coz im frm kerala. n v dnt use uad dal for seasoning. dats y
Reshma
Mam v can use normal oil instead of mus
tard oil.
Aarthi
yes u can
A. Gopalakrishnan
Never suggest to use castor oil either for onion vadam or Thalippu vadam. Because castor oil un not edible which contains heavt cholesterol and will ve ahealth hazard and pave way for geart diseases and blocks.
ladies innocently illustrate the use of castor oil and advice to use it. But it is highly dangerous. If it is brought to the notice of gealth department, such manufacturers will be fined inaddition to imprisonment.