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