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

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. 

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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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Yields 60 small balls

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

Thalippu vadagam is a sun-dried condiment prepared using small onions and other spices.

2 hrPrep Time

2 hrTotal Time

Recipe Image
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5 based on 6 review(s)

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 1/2 cup heaped
  • Castor oil 75 ml

Instructions

  1. Peel the skin of small onions
  2. Wash and dry it completely in a cloth.
  3. Gather all the ingredients required and keep it ready
  4. Take them in batches in a mixer.
  5. Pulse it 2-3 times and grind it coarsely.
  6. Similarly, do for the rest of the onions and take in wide Kadai or bowl.
  7. Take garlic with skin in the same mixer
  8. Pulse it coarsely and add to the onion mixture.
  9. Similarly, take other ingredients one by one and pulse them.
  10. Add everything to the onion mixture.
  11. Then add salt, hing, turmeric powder and curry leaves to it.
  12. Mix everything with your hands till it is combined.
  13. Cover and leave it overnight or 8 hours
  14. In the morning mix it once again
  15. Make small balls out of the mixture.
  16. Repeat the same for rest of the mixture
  17. Keep it in sun for one day.
  18. In the evening crumble the balls
  19. Add 50 ml castor oil to it and mix.
  20. Grease your hands with oil
  21. Make small round balls of the mixture.
  22. Dry the balls in sun next day.
  23. In the evening grease your hands with oil and tightly press the balls to hold it.
  24. From next day keep the balls in sun for 2-3 weeks till it is tight, firm and completely dried.
  25. 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.

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How to make Thalippu Vadagam with step by step pictures

Peel the skin of small onions

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Wash and dry it completely in a cloth.

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Gather all the ingredients required and keep it ready

thalippu_vadagam - 184349081_798689784097163_4187639160235686686_n-1

Take them in batches in a mixer.

thalippu_vadagam - 185840666_917752378795103_2237506135417641521_n-1

Pulse it 2-3 times and grind it coarsely.

thalippu_vadagam - 185680326_235368785026397_5505191400398310132_n-1

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

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Take garlic with skin in the same mixer

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Pulse it coarsely and add to the onion mixture.

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

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

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Mix everything with your hands till it is combined.

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Cover and leave it overnight or 8 hours

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In the morning mix it once again

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Make small balls out of the mixture.

thalippu_vadagam - 185837578_383981039484411_23113891223406498_n Repeat the same for the rest of the mixture

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Keep it in sun for one day.

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In the evening crumble the balls

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Add 50 ml castor oil to it and mix.

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Grease your hands with oil

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Make small round balls of the mixture.

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Dry the balls in sun the next day.

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

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

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After drying for 10 days

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

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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 FacebookInstagramTwitterPinterestor subscribe to get regular updates on your mailbox.

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8 thoughts on “Thalippu Vadagam Recipe | Thalippu Vengaya Vadagam | Kari Vadagam | Keerai Vadagam”

  • 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 :-)
  • 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!
  • For a longtime I wanted to try making these. Thanks for sharing the step by step instructions which would help me make it.
  • 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.
  • 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.
  • Wow what laborious procedure but the end product is absolutely delicious! This vadagam is something new to me but sounds great.
  • 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.

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