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 @[email protected] and I’ll help as soon as I can.
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📖 Recipe
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
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