Thalippu Vadagam

Thalippu Vadagam By

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


  • 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 thalippu vadagam

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