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    Home » DIY(Do It Yourself)

    Thalippu Vadagam Recipe | Thalippu Vengaya Vadagam | Kari Vadagam | Keerai Vadagam

    May 12, 2021 · 10 Comments

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    Thalippu Vadagam Recipe | Thalippu Vengaya Vadagam | Kari Vadagam | Keerai Vadagam recipe with step-by-step pictures and instructions. Thalippu vadagam is a sun-dried condiment prepared using small onions and other spices. Many South Indian dishes use keerai vadagam for tempering. Thalippu is the Tamil word for tempering. It is called by different names like onions vadagam, Kari vadagam, keerai vadagam. 

    I usually get this from my aunt or get it from shops. Finally, I got the recipe from two of my aunt and tried this summer. It takes more time and effort but the end product is completely worth the time spent. Main time-consuming work in peeling small onions. Every summer this is prepared in a big batch and stored for more than a year. You can use this for tempering keerai, vatha kuzhambu, and different kuzhambu, or kootu recipes. The flavor and smell of the vadagam will be so good. Do try it out sometime

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    Print

    Thalippu Vadagam Recipe | Thalippu Vengaya Vadagam | Kari Vadagam | Keerai Vadagam

    Thalippu vadagam is a sun-dried condiment prepared using small onions and other spices.
    Prep Time 2 hours hours
    Total Time 2 hours hours
    Servings 60 small balls

    Ingredients

    • Small Onions 2kg
    • Urad dal 100 grams
    • Mustard 100 grams
    • cumin 100 grams
    • Fenugreek 50 grams
    • Turmeric 50 grams
    • Pepper 50 grams
    • Garlic 100 grams
    • Rock salt 3 tbsp
    • Curry leaves ½ cup heaped
    • Castor oil 75 ml
    • Hing 2 tbsp

    Instructions

    • Peel the skin of small onions
    • Wash and dry it completely in a cloth.
    • Gather all the ingredients required and keep it ready
    • Take them in batches in a mixer.
    • Pulse it 2-3 times and grind it coarsely.
    • Similarly, do for the rest of the onions and take in wide Kadai or bowl.
    • Take garlic with skin in the same mixer
    • Pulse it coarsely and add to the onion mixture.
    • Similarly, take other ingredients one by one and pulse them.
    • Add everything to the onion mixture.
    • Then add salt, hing, turmeric powder and curry leaves to it.
    • Mix everything with your hands till it is combined.
    • Cover and leave it overnight or 8 hours
    • In the morning mix it once again
    • Make small balls out of the mixture.
    • Repeat the same for rest of the mixture
    • Keep it in sun for one day.
    • In the evening crumble the balls
    • Add 50 ml castor oil to it and mix.
    • Grease your hands with oil
    • Make small round balls of the mixture.
    • Dry the balls in sun next day.
    • In the evening grease your hands with oil and tightly press the balls to hold it.
    • From next day keep the balls in sun for 2-3 weeks till it is tight, firm and completely dried.
    • Flavorful vengaya vadagam is ready. Use them for tempering keerai, kuzhambu and kootu.

    Notes

    You can peel the skin of garlic and use it.
    All the ingredients should be just pulsed not grinded finely
    Dry in sun completely
    You can store it for more than one year.
    Store in clean and dry container
    Use big plate or bowl for mixing so it is easy to mix everything together.
    Don't replace castor oil with any other oil.
    Vadagam will get darker as we store for longer time.
    Crumble the balls and use it for tempering
    These vadams are usually dried for 21 days.

    How to make Thalippu Vadagam with step by step pictures

    Peel the skin of small onions

    Wash and dry it completely in a cloth.

    Gather all the ingredients required and keep it ready

    Take them in batches in a mixer.

    Pulse it 2-3 times and grind it coarsely.

    Similarly, do for the rest of the onions and take in wide Kadai or bowl.

    Take garlic with skin in the same mixer

    Pulse it coarsely and add to the onion mixture.

    Similarly, take other tempering ingredients one by one and pulse them.

    Add everything to the onion mixture. Then add salt, hing, turmeric powder, and curry leaves to it.

    Mix everything with your hands till it is combined.

    Cover and leave it overnight or 8 hours

    In the morning mix it once again

    Make small balls out of the mixture.

    Repeat the same for the rest of the mixture

    Keep it in sun for one day.

    In the evening crumble the balls

    Add 50 ml castor oil to it and mix.

    Grease your hands with oil

    Make small round balls of the mixture.

    Dry the balls in sun the next day.

    In the evening grease, your hands with oil and tightly press the balls to hold them. 

    From next day keep the balls in sun for 2-3 weeks till it is tight, firm and completely dried.

    After drying for 10 days

    Flavorful vengaya vadagam is ready. Use them for tempering keerai, kuzhambu, and kootu.

    If you have tried this recipe and liked it, please do leave your valuable comment and share pictures of the recipe with hashtag #namscorner on Instagram or mail me @namscorner18@gmail.com. You can follow me on Facebook, Instagram, Twitter, Pinterest, or subscribe to get regular updates on your mailbox.

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    Reader Interactions

    Comments

    1. Rajani says

      May 13, 2021 at 9:17 pm

      Homemade vathal and vadams are really the best. I am sure the effort is worth it. Your post reminded me of my husband who has spent many summers as a kid keeping an eye on vadam while it’s drying in the sun to drive the birds away :-)
      ★★★★★

      Reply
    2. Srivalli Jetti says

      May 18, 2021 at 4:42 am

      This is surely such a laborious process, though I am sure the final one is worth all the efforts that have gone in..peeling off 2 kg small onions is mind-blowing!..very nice..I would surely want to try with a smaller batch!
      ★★★★★

      Reply
    3. Radha says

      May 21, 2021 at 8:04 pm

      For a longtime I wanted to try making these. Thanks for sharing the step by step instructions which would help me make it.
      ★★★★★

      Reply
    4. Ritu Tangri says

      May 23, 2021 at 4:41 pm

      From the first look I thought it to be some ladoo.. 'These wording are apt for this vadagam....The fruit of hard labour is enjoyed later'. Laborious to make but are enjoyed year long.
      Reply
    5. Sandhya Ramakrishnan says

      May 25, 2021 at 2:53 am

      What a coincidence that I see this post for vadagam now. My friend recently bought this vadagam from her hometown and taught me how to use it in paruppu kadayal. That was the first time I had eaten it and fell in love with it. I could not believe how one tiny ball could pack so much flavor. Now after reading your detailed post, I can see how it is so flavorful. Thanks for sharing the recipe. I will try to make some now.
      ★★★★★

      Reply
    6. Archana says

      May 31, 2021 at 6:41 am

      Wow what laborious procedure but the end product is absolutely delicious! This vadagam is something new to me but sounds great.
      ★★★★★

      Reply
    7. Harini Rupanagudi says

      June 07, 2021 at 11:34 am

      OMG! peeling 2 kgs of pearl onions is a huge task in itself. I have never heard of this vadagam and sounds delicious. I am sure the effort is totally worth it.
      ★★★★★

      Reply
    8. Brinda says

      March 26, 2023 at 7:17 am

      How much hing to add? The recipe list does not have the quantity of hing so please add

      Reply
      • namscorner says

        April 29, 2023 at 5:02 pm

        thanks. added it now.
        Reply

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    I am Narmadha, author of namscorner. I work as software developer and cooking is my passion.

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