Thalippu Vadagam

Cuisine Style: Tamil Nadu, South India | Cooking & Processing: 2 days | Type: Vadagam, vadam

Ingredients

• Sambar Onion (Small Onion): 3/4 Kg
• Turmeric powder- 1 tbsp
• Curry leaves - 2 cup
• Urad dal - 1/2 cup or 100 gram
• Bengal gram - 1 tbsp[optional]
• Mustard seeds - 1/4 cup or 50 gram
• Cumin seeds - 1/4 cup or 50 gram
• Fennel seeds -1/4 cup or 50 gram
• Fenugreek seeds[Vendhayam] - 1/4 cup or 50 gram
• Garlic cloves - 5 bulbs
• Castor oil[vilakkennai] - 1/4 cup or 25 ml (This keeps this vadagam for a long time and brings taste to it)

Preparation (Method 1)

• Wash & soak urad dal & bengal gram for 2 hours. Mash garlic.
• Finely chop onion & curry leaves
• Heat castor oil[10 ml] in a pan, add soaked uradal, bengal gram, onion, curry leaves & garlic saute till you get nice aroma.
• Then add 10 ml castor oil, fenugreek seeds, fennel seeds, cumin seeds, mustard seeds, & turmeric powder saute well.
• In a Manual grinder or Stone Mortar and Pestle (Tamil: aatukkal) add all sauteed ingredients Coarsely grind.
• Then make balls. & dry out in the sunlight for a day.
• Then crush balls then add castor oil, mix well, make balls again
• Then place into a reca beetal nut leaves (Tamil: Pakku mattai) and expose to sunlight for 2 days to 1 week
• Once its ready, preserve this in a glass jar.
• Use it for all type of seasoning for Sambar, Kuzhambu Dal fry etc.

Preparation (Method 2)

• Put all ingredients together in a mixer grinder and grind, Keep it in a glass jar for 2 days then spread onto a white cloth and expose to sunlight. Preserve this in a glass jar.

thalippu vadagam