Last Updated on May 18, 2017
Onion 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 here.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Drying Time : 4 to 5 days
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
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.
|Take all your ingredients|
|Take shallots, garlic in a blender or chopper|
|add curry leaves|
|add dry red chillies|
|chop it and take it in a bowl|
|take soaked urad dal in a blender|
|pulse few times so it is crushed|
|take it in a bowl|
|add mustard, fenugreek, cumin seeds|
|add mustard oil|
|add turmeric powder|
|make small balls..dry under sun for 3 to 5 days|
|Store it in container|