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.