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    Home

    Onion Vadagam Recipe | Onion Vadam Recipe | Thalippu Vadam Recipe

    March 13, 2017 By Aarthi 6 Comments

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    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.

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    TABLE OF CONTENTS
    1. How to Make Onion Vadam
    2. Onion Vadagam Recipe | Onion Vadam Recipe | Thalippu Vadam Recipe
    3. Onion Vadam with Step by Step pictures

    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

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    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.

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    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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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Onion Vadagam Recipe | Onion Vadam Recipe | Thalippu Vadam Recipe

    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.
    1 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Drying Time 7 d
    Total Time 7 d 40 mins
    Cuisine Indian, South Indian
    Servings 3 cups

    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.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    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

     

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      Can we use gingelly oil instead of mustard oil

      Reply
    2. RANJINI PRASAD

      at

      Woww Supr Aarathi actually I was expecting this from u also some papad and sandige recipe

      Reply
    3. RANJINI PRASAD

      at

      Also some different kinds of vadagam plz plz plz

      Reply
    4. anne

      at

      Can i prepare it without using urad dal. coz im frm kerala. n v dnt use uad dal for seasoning. dats y

      Reply
    5. Reshma

      at

      Mam v can use normal oil instead of mus
      tard oil.

      Reply
      • Aarthi

        at

        yes u can

        Reply

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