|Thalippu Vengaya Vadagam / Sun-dried Seasoning Balls|
Thalippu Vengaya Vadagam, sun-dried black seasoning balls are used in Tamilnadu to prepare curries like sambar, kootu, karakuzhambu, rasam, chutney, etc.. I’m not sure whether they are used in other southern states of India. But it is a popular ingredient used in tamilnadu, which gives an unique flavor to the curry. As these are sun-dried, they can be used for more than a year. Follow the exact steps mentioned, and treat yourself with this traditional seasoning ingredient. The below mentioned quantity yields 400 gms of vadagam.
The main advantage of being a food blogger is that you are tempted to try all new and traditional recipes. Onion Vadagam is one of my summer project which I wanted to try this year. After consulting my grandma and few of my mom’s friends, finally started preparing vadagam last week. As the sun is at its peak in Chennai, I made this to fully utilize the sunlight and got benefited with this flavorful vadagam. There is sure something about homemade ingredients prepared from the scratch.
If the balls are in loose form, they get dried soon, but it also makes difficult to make round shapes as no moisture is left. The smaller the balls you make, the inner portion will get dry easily. After completely drying them, store them in a clean and airtight container. Use them in small portions to prepare curries. While seasoning sambar or any other curry, add 1 tbsp vadagam in hot oil.
I have used vadagam in few of my recipes like, Chettinadu Puli Kuzhambu, Avarakkai Vendaya Kuzhambu, Green Tomato & Potato Curry, Chettinadu Meen Maanga Kuzhambu, Pavakkai Maanga Pitlai, Masoor Dal, Masoor-Toor-Channa Dal, Zucchini Moong Dal, Peerkangai Siru Paruppu Dal, Pavakkai Verkadalai Kuzhambu, Vallarai Keerai Sambar & Tharai Pasalai Keerai Kuzhambu. Do try this recipe and share your queries or feedback with us.
Thalippu Vengaya Vadagam | Sun-dried Seasoning Balls
sun-dried black seasoning balls which are used in Tamilnadu to prepare curries like sambar, kootu, karakuzhambu, rasam, chutney, etc..
Author: Preeti Tamilarasan
Recipe type: Basic
Cuisine: South Indian
- 1 kg pearl onions / sambar vengayam
- 50 gms garlic
- 50 gms dry red chilies
- 1 cup urad dal / ultham paruppu / black gram
- 2 tbsp methi dhaana / vendayam / fenugreek seeds
- 50 gms cumin seeds / jeera
- 2 tbsp asofoetida / hing
- 1 cup tightly packed curry leaves
- 100 ml castor oil
- 50 gms mustard seeds
- Please check the instructions below for step by step photos.
How to prepare Thalippu Vengaya Vadagam at home
- Peel off skin from pearl onions. Wash them and drain the water completely. Keep it aside. Now peel off skin from garlic and keep aside. Wash urad dal and drain the water completely.
- Combine onions, garlic flakes, broken red chilies, urad dal, fenugreek seeds, cumin seeds, curry leaves and mustard seeds in a large mixing bowl.
- Now blend the mixture in a food processor or mixer in batches till coarse. We do not need smooth mixture. Transfer the mixture to the same bowl and add asofoetida. Stir well with ladle. Do not use hands.
- Close it with a lid and keep it at room temperature for 24 hrs. All the moisture will be absorbed till then and you will get semi-dry mixture. Next day, check the mixture. If it is dry, then add few tbsp of castor oil and make small balls of the mixture.
- Do not add 100 ml castor oil at the same time. Add few tbsp at a time and make balls. The smaller the better. If the balls are smaller, then the inner portion will get dried easily.
- Now if the mixture is light wet, then keep the mixture at sunlight for few hrs and then proceed with the above mentioned step to prepare balls.
- Keep the vadagam balls on a clean cotton cloth or plastic sheet and keep them under sunlight. At night, keep them inside house at room temperature.
- Follow the same for next two days. On 3rd day, grease your palm with remaining castor oil and just hold the balls tightly to grease them with oil. And then, keep them under sunlight. Follow the same on 4th day.
- After 4th day, you need not grease the balls with castor oil and just keep under sunlight for next 3-4 days. Store the balls in an airtight container and use it for seasoning south indian style curries like sambar, karakuzhambu, fish curry, kootu and even for rasam.
- Once in a week, keep the balls under sunlight to increase its shelf life. You can use the vadagam balls for more than a year if dried properly.