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Vadagam

>> Sunday, June 7, 2009

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Vadagam are used for seasoning in the Indian curries, kulambu, gravies, poriyal, kuttu & chutneys, which gives special aroma & flavour for the dishes. I personally feel, this is must in all our home. This is normally prepared during the very hot summer season especially during april & may.

Nowdays, people rarely make this balls. This is my ammas preparation, makes it every year. This can be stored & used for a year. This is my small attempt of bringing back the ancient Indian recipes to live.

Ingredients :

  1. onion 1 1/2 kg
  2. Garlic 1/4 kg
  3. Cumin seeds 1/2 cup
  4. Mustard seeds 1/2 cup
  5. Toor dal 1/2 cup
  6. Salt 1/2 cup
  7. Split urud dal 1 cup
  8. Turmeric powder 1 tsp
  9. Channa dal 1/4cup
  10. Curry leaves 1/4 cup
  11. Oil for making the balls

Directions to assemble :

# Finely chop the onions, garlic.

# Mix all the ingredients together & dry them in the sunlight for 2 days.

# On the third day, grease the palm with oil & make a balls from it.

# Dry the balls in the sunlight for 10 to 15 subsequent days till it becomes very hard like golf ball.

Store them in the air-tight container.

14 comments:

Priya June 9, 2009 at 1:34 AM  

Outstanding post Ammu...its quite difficult to find these sort of posts, U did it:)...vadagam turned out prefect to u as we do in India!

Pooja June 9, 2009 at 3:45 AM  

Lovely snack Ammu! Never had the oppurtunity to have this till now! Looks so delicious n crunchy!
And something is awaiting you in my blog at:
http://myexperiencewithcooking.blogspot.com/2009/06/ghee-roasted-plantainsand-award.html

Gita June 9, 2009 at 6:17 AM  

Wow...it looks just like my grandma's. Great job Ammu...I have nver tried this one yet since my grandma always makes this for me :)

kittymatti June 9, 2009 at 6:18 AM  

wow! thtz so authentic! U have patience! Looks great!

Sanghi June 9, 2009 at 6:58 AM  

We call it Karuvadagam. My grandma makes and sends from our native. My mom uses it to season sambar, kaarakuzhambu and some curries. My dad and brother likes, but i don't like the flavour much..

Divya Rao June 9, 2009 at 8:03 AM  

I had heard about this, but did not know what exactly it was...hmmm interesting :)

Pooja June 9, 2009 at 10:19 AM  

My dads sister makes this ammu..Easy to season the dish..I used to see her breaking that balls and adding to oil..

Parita June 9, 2009 at 1:31 PM  

I have never heard of this..thank you for sharing :)

Suparna June 9, 2009 at 1:47 PM  

hi ammu,
This is new to me, :) looks like a very treasured authentic recipe. Love the fact that it can be stored upto 1 year...that's really a keeper na?!
spices are interesting so is the method of preparation.
Thanks for sharing a unique recipe :)

RAKS KITCHEN June 10, 2009 at 11:54 AM  

I used to cry when i find it in my mom's tempering,but now a days am craving for this :)

viju June 11, 2009 at 10:05 AM  

It's a old traditional recipe.

Really GOOD, Actually i am searching for this recipe.thanks ammu

Renu June 11, 2009 at 12:16 PM  

This is new to me.....how do you use it in curry? looks interesting to me....let me know how to use in a curry..

Ammu June 11, 2009 at 7:51 PM  

Thanks all for ur lovely comments. Renu, this is used as a seasonings. Heat some oil in the pan, add 1/2 tsp of this seasonings & add other ingredients. It taste unique.

Sukanya June 22, 2009 at 9:09 AM  

Thanks for sharing this wonderful recipe. We get it in packs in Singapore and I used to usually wonder what it is and how we must eat it. This post was highly informative.

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