Thalippu Vadagam

Thalippu Vadagam By

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


  • 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.

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