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 :
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 :
- onion 1 1/2 kg
- Garlic 1/4 kg
- Cumin seeds 1/2 cup
- Mustard seeds 1/2 cup
- Toor dal 1/2 cup
- Salt 1/2 cup
- Split urud dal 1 cup
- Turmeric powder 1 tsp
- Channa dal 1/4cup
- Curry leaves 1/4 cup
- 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.
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14 comments:
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!
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
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 :)
wow! thtz so authentic! U have patience! Looks great!
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..
I had heard about this, but did not know what exactly it was...hmmm interesting :)
My dads sister makes this ammu..Easy to season the dish..I used to see her breaking that balls and adding to oil..
I have never heard of this..thank you for sharing :)
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 :)
I used to cry when i find it in my mom's tempering,but now a days am craving for this :)
It's a old traditional recipe.
Really GOOD, Actually i am searching for this recipe.thanks ammu
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..
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.
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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