Tweet
Vadagam
Vadagam is a mixture of onions, garlic, gingely oil and spices, dried in the sun and preserved. It is an indispensable ingredient in many curries.
Ingredients
Gingely or castor oil - half litre
Onions (sambar variety) - half kg
Garlic whole - quarter kg
Cumin seeds (jeeragam) - 25 gm
Mustard seeds - 25 gm
Fenugreek - (vendiam) - 25 gm
Curcuma powder (turmeric powder) - half tbsp
Urud dhal - white broken - 25 gm
Curry leaves - a handful
Salt - half tbsp
Method
Cut onions and crush garlic with peel. In a big vessel, mix all the ingredients and keep it covered with a thin cloth for three days. Dry the mixture in the sun for two days. Add oil to the mixture and roll it into small balls and dry it in the sun for at least two weeks. The vadagam can be stored for many months. The more it is dried in the sun, the longer it stays. Vadagam is used in many dishes and some chutneys too, in many homes in Pondicherry and Karaikal.
Vadagam is a mixture of onions, garlic, gingely oil and spices, dried in the sun and preserved. It is an indispensable ingredient in many curries.
Ingredients
Gingely or castor oil - half litre
Onions (sambar variety) - half kg
Garlic whole - quarter kg
Cumin seeds (jeeragam) - 25 gm
Mustard seeds - 25 gm
Fenugreek - (vendiam) - 25 gm
Curcuma powder (turmeric powder) - half tbsp
Urud dhal - white broken - 25 gm
Curry leaves - a handful
Salt - half tbsp
Method
Cut onions and crush garlic with peel. In a big vessel, mix all the ingredients and keep it covered with a thin cloth for three days. Dry the mixture in the sun for two days. Add oil to the mixture and roll it into small balls and dry it in the sun for at least two weeks. The vadagam can be stored for many months. The more it is dried in the sun, the longer it stays. Vadagam is used in many dishes and some chutneys too, in many homes in Pondicherry and Karaikal.
Comment