Onion Vadagam Recipe (Sun-dried seasoning balls) a small piece of it is used for tempering/seasoning which lends a magical aroma to the kuzhambu, Rasam or Chutney. I think many of you would not be familiar with it, but it is a well-known ingredient in TamilNadu Cuisine, I don’t have a clue, whether it is used in other States. Usually, my Mom makes it in large batches and send to me, but this the first time I am trying on my own, as per my Mom’s instructions. It is usually made in summer when the sunlight is in full swing and can be stored for a year. It is a no-cook recipe, just the perfect measurement, sun drying the ingredients and finally, I have shared this Thalippu Vengaya Vadagam Recipe with step by step pics and a short YouTube video too. If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
Check my other Recipes Using this Onion Vadagam like
- Paruppu Urundai Kuzhambu
- Drumstick Sambar
- Garlic / Poondu Puli Kuzhambu
- Appalam Kuzhambu / Papad Curry
- 1/2 Kg Shallots / Small Onion / சின்ன வெங்காயம்
- 50 gm Garlic / பூண்டு
- 100 gm Mustard Seeds / கடுகு
- 100 gm Urad Dal / உளுத்தம்பருப்பு
- 1 tbsp Methi Seeds / Fenugreek / வெந்தயம்
- 25 gms Cummin Seeds / சீரகம்
- 1 tbsp Fennel Seeds / சோம்பு
- 2 tsp Turmeric Powder / மஞ்சள்தூள்
- 1 tsp Hing / பெருங்காயம்
- 5 Sprig Curry Leaves / கருவேப்பில்லை
- 50 ml Castor Oil / விளக்கெண்ணெய்
Peel the skin of shallots, wash it once and chop it finely. Then dry the chopped shallots in a cotton cloth for 1/2 an hour. Also, measure and keep all the ingredients ready.
Peel the skin of garlic and crush it slightly, don't make it to a paste.
To a wide mixing bowl, add the shallots, garlic, urad dal, mustard seeds, methi seeds, jeera, fennel seeds, turmeric powder, hing and curry leaves.
Mix everything well and keep covered for 1 day. The moisture from the shallots, makes all the ingredients moist. The next day, spread the ingredients in a wide plate, cover it with a sieve or mesh to protect it from dust and keep it in sunlight. Do the same for 2 days, just stir it once in a while. Keep the plate inside, during night time.
The third day, it would be shrunken in volume and weight. Ensure it is not fully dry, else it would be difficult to make balls (3/4th of moisture is needed). Now add 50 ml of castor oil and make small lemon sized balls. Dry it in the sunlight for the next 2 days. It gets darker in colour by time, I took the final pic after 10 days. Store it in an airtight container and dry jar.
Use this Onion Vadagam Recipe for seasoning Curry Leaves / Karuvepillai Kuzhambu.
Tips for Thalippu Vengaya Vadagam Recipe
- Shallots work best for this Onion Vadagam Recipe as it lends a wonderful aroma. Don't try it with regular/big onion, as there will be a vast difference in smell.
- After rinsing and chopping the shallots, always dry it in a cloth to remove the extra water, else it gets spoiled quickly.
- I used small sized mustard seeds, as it gets perfectly hold while shaping.
- After mixing everything keep the ingredients closed for a day. So the water content from the shallots oozes out and it gets dried up quickly. This step also avoids the Thalippu Vengaya Vadagam Recipe getting spoiled.
- It is must to dry the ingredients in loose form in full sunlight for 2 days. In this stage, the drying process quickens.
- I suggest using castor oil only, as the whole aroma of the vadagam comes from it.
- Before shaping the vadagam, ensure it is not fully dry, 3/4th of moisture is needed.
- On the 3rd day, add castor oil at regular intervals and shape it tightly. Make small balls only, as it gets dried up easily.
- After making balls, dry it in sunlight for another 2 days, it gets darker in shade by time.
- This vadagam stays good for a 1 year if stored in a clean and dry jar.
- For a longer shelf life, sundry the vadagam once in a month.