Thalippu Vengaya Vadagam Recipe | Chettinad Thalippu Vadagam Recipe

Thalippu Vengaya vadagam | thalippu vadagam | Karuvadam Recipe is used for tempering ,that is why it is called as thalippu (tempering) vadagam (vathal) and it is made up of shallots and flavourful Indian spices.It has many names Vengaya vadam or vengaya vadagam or thalippu vadam or seasoned vadam (everything the same).I have made this after published the Pakoda Vathal(Vadam) Recipe. This Thalippu Vadam is one the ingredient in every spice box. Making Thalippu Vadam or Karuvadam is so Easy.

I always get this vadagam from my MIL.My mom makes excellent vathal every summer and keep it for the whole year.she couldn’t make vathal last year,as she was with me here so this year I tried by myself and came out very well.This can be made inside the house or in the patio and doesn’t need much sunlight.This particular recipe I got it from my MIL who makes it very often.

Thalippu Vengaya vadagam, the vengayam(shallots) plays an important role in this vadam.If i open my mom’s Anjarapetti (spice box) i can see this vadam as she keep as with the other spices. This is not only used for tempering and also we can make Vengaya vadagam chutney or Karuvadaga Chutney, Karuvadam Chutney ,vadaga chutney ( will post soon) using this vadagam. Shallots or Vengayam is the one ingredient makes this chutney very flavorful and changes the entire taste of it. I have used lots of shallots and less spices. Vengaya Sambar is very flavourful dish which is like more than the Vatha kuzhambu.

How to make Thalippu Vengaya vadagam Method: 1

Thalippu Vengaya (onion) Vadagam Recipe | Chettinad Thalippu Vadagam Recipe
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Author : Premalatha Aravindhan Category : Condiments Recipes,Vadam Recipes Yeilds: 7 balls
Cuisine : TamilNadu,Chettinadu Preparation Time: 25 Mins Processing Time : 2-3 days
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Ingredients

1/4 kg Shallots (Small Onion)
1 tsp Turmeric powder
1/4 cup Urad dal
1 tbsp Cumin seeds
1 tbsp Mustard Seeds
1 tbsp Fennel seeds
1 tbsp Fenugreek
2 Garlic bulbs
2 tbsp Castor oil (This keeps this vadagam for a long time and brings taste to it)

Method:

Soak Urad dal for 1 hour and then drain the water. Now add in the mustard seeds, fennel seeds, fenugreek seeds,cumin seeds rinse with the urad dal and rinse everything in water ,drain and keep aside.
Chop the shallots ,garlic and curry leaves finely.Now mix choped ingredients with the drained spices and mix well.
Spread it in a plate and keep it for a day in sunlight.

Next day also keep it again in sunlight , you can see the change in the colour to golden brown. Third day, drop castor oil over the vadagam and mix well .

Make lemon sized balls. Arrange it on a plate again keep it in the sunlight for a day or till it become dry completely. For me it took almost 5 days to make this process so depends on the hot sun or temperature you can make it soon.Here is the Vadagam is ready to use.Preserve this in a glass jar.

My Notes:

Add or remove the spices according to your taste buds.
You can add big onion instead of shallots but taste will not be the same.
The drying time may differ ,according to the outside temperature.
This can be stored for almost a year if dried properly (till next summer season).These should not be handled with wet hands.
After few months it will turn black also but don’t think that it become spoil ,It is because of temperature so the colour changes happen.

How to make Thalippu Vengaya vadagam easy method : 2

Put all ingredients together in a mixer grinder or food processor and grind,just coarsely.Then spread onto a white cloth and expose to sunlight.Add the castor oil and make the ball ,again keep in sunlight ,till it becomes dry completely.

Using this Vengaya vadagam you can make karakuzhambu.Chutney made with this vadagam tastes delicious with idly and dosa.In our household this chutney is made for baby shower feast to accompany the rice varieties as it tastes good for the expecting mom taste buds.

Have a Nice day!!!