Thalippu Vadagam

Cuisine Style: Tamilnadu, Cooking & Processing : 2 days, Type: Special

Ingredients

Sambar Onion (Small Onion): 1/4 Kg
Turmeric powder: 1 tsp
Bengal gram: 1 tbs
Cumin seeds: 1 tbs
Fenugreek: 1 tbs
Garlic: 2 bulbs
Castor oil (This keeps this vadagam for a long time and brings taste to it): 25 ml

Preparation (Method 1)

In a Manual grinder (Tamil: aatukkal) smash all together with a rice stamper (Tamil: Ulakkai). Make sure that you are not making into fine powder.
Then keep this in a mud pot (Tamil: Paanai) with lid closed. Instead of lid you could use white cloth to cover up the pot neck. Keep this for 2 days without sunlight but good ventilation.
Then pour into a reca beetal nut leaves (Tamil: Pakku mattai) and expose to sunlight for 2 days
Then make into small balls.
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.