Thallippu Vengaya Vadagam/Thallipu Onion Vadagam/Thallippu Vadagam/Karuvadam Recipe/Sun Dried Seasoning Onion Balls/Sun Dried Kari Vadagam/ How to make Thallippu Vengaya Vadagam with step by step photos/தாளிப்பு வெங்காய வடகம்

Thallippu Vengaya Vadagam is a traditional recipe of Tamil Nadu which is used for tempering  VathaKuzhambu, MeenKuzhambu, Sambar, VengayaVadagamChutney, pulikeeraikadayal, kootu etc.  Vengaya Vadagam is a must in the spice box in our kitchen, which makes the food very tasty, aromatic and healthy. We need to just break the vadagam balls, add a small piece of it to oil, golden fry it and add as tempering to kuzhambu, chutney etc. This Thallippu Vengaya Vadagam is made every summer in large amount and stored in airtight container/glass jars for the whole year, they stay good for up to two years also. Usually my Mother in Law makes the Vadagam and shares little with me every year, but this year I followed her recipe and made them, which turned out extremely good.  Do try out this Thallippu Vadagam and post your comments here.

Here’s how to make Thallippu Vengaya Vadagam with step by step photos...

Ingredients

Shallots/Sambar Vengayam	3 kg
Garlic [NaatuPoondu]	300 gm
Curry Leaves/Karuvepilai	Three hand full [finely chopped]
Mustard/Kadugu	250 gm
Cumin Seeds/Jeeragam	200 gm
Urad Dal/UlluthamParuppu	100 gm
Bengal Gram Dal/KadalaiParuppu	100 gm
Fenugreek Seeds/Vendhayam	100 gm
Asafoetida/Perungaayam	1 tsp
Turmeric Powder/ManjalThool	2 tsp
Castor Oil/விளக்கெண்ணெய்	50 ml
Gingelly Oil/நல்லெண்ணெய்	50 ml
Salt	3 tbsp

Preparation Time: 3 -4 hours [Peeling onions, grinding and mixing]

Makes: 60 small balls

Drying: 10-12 days
Author: Priya Anandakumar

Method

Preparation

Ingredients

Warm 20 ml of castor oil in a small bowl and keep it aside.

Add kadalaiparuppu and urad dal to the mixer and run the mixer in whip mode two to three times and transfer it to a bowl.

Peel the onions and keep it aside.  Add small batches of onions in to a mixer and run the mixer in whip mode for just two to three times and transfer to a bowl. [Note: do not grind it to fine paste]

Garlic need not be peeled.  Add the garlic to the mixer and the mixer in whip mode for just two to three times and transfer to a bowl.

In a big vessel, add the coarsely ground onions, ground garlic, salt

Now add Kadugu/Mustard seeds, Jeeragam/Cumin Seeds, Vendayam/Fenugreek Seeds

Perungayam/Asafoetida, KadalaiParuppu and ulluthamparuppu, Turmeric Powder

Mix everything really well with your hand until everything is well blended.

Now add the warm castor oil and mix well.

Add finely chopped Karuvepillai/curry leaves and mix really well, pat everything well and close it and keep it overnight.

Next day morning, mix everything really well with your hand; you will feel the water has oozed out of onions.

Day 1:

Make big balls and keep it in big stainless steel plates. You will have some water left out, close the water and save it. Keep the vadagam balls in sunlight.

Evening:

Bring the vadagam plates, add the vadagam to the saved water. Crush the vadagam balls and mix them thoroughly in the saved water, close and keep it overnight.

Day 2:

Follow the same steps followed on day 1. By the end of day 2 evening, most of all the water will be dried up. Crush the balls in the water left in the same vessel (if any) and keep it closed overnight.

Day 3:

On third day, add 50 ml of gingelly oil + 20 ml of castor oil and mix thoroughly. Now apply little castor oil in hand and make small balls. Dry it in direct sunlight.

Day 4 & Day 5:

Apply little oil in your palm and make the balls even tighter before drying.

Dry the onion vadagam balls in direct sunlight for the next 10 days. The color of the onion vadagam will change, the balls will become hard and shrink in size. Make sure they dry completely.

Day 10:

Store the Thallipu Vadagam in air tight glass bottles. They can be stored for 1-2 years.

Yes! now ThallippuVengayaVadagam is ready to be used for seasoning.

You can use ThallippuVengayaVadagam as seasoning  for VathaKuzhambu, MeenKuzhambu, Sambar, VengayaVadagamChutney, pulikeeraikadayal, kootu etc.

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