How to prepare Onion Vadagam South Indian Recipe -Thalippu Vengaya - Used for Sambar, Kootu, Karakuzhambu
About Onion Vadagam
It's give good flavour and its mostly used in tamilnadu while cooking in gravies in vegetarian as well non - vegetarian.
In other words in tamil is Karivadagam / vengaya vadagam.
And whenever summer season starts my mom prepare this and i will help him to do , because in this recipe only we use small onion only , peeling the small onion skin is very hard but if you do this recipe (taste maker :-) ) in your home , really your cooking will become more flavour and in your home all love you cooking. This one so much costlier in online so better you can make this in home and enjoy a healthy eating with my recipe.
Ingredient
Peeled Small Onion - 3 kg
Mustard seed - 50 gram
Cumin seed - 50 gram
Fenugreek - 20 gram
Turmeric powder - 20gram
Salt - 1/4 spoon
Curry Leaves - 2 hand full
Hing - 1 piece
Fennel seed - 20 gram
Garlic - 30 gram
Urad dhal - 25 gram (10gram grind roughly)
Coconut oil - 10 ml
Castor Oil - 10 ml
How to do
ii) And next day use only 10 ml of both coconut oil and castor oil to make it as a little ball shape. Again dried in a sunlight in terrace for two to three weeks until the all ball should become completely dried and looks like a black in colour.
iii) Finally all the ball are completely dried and it was well to use in cooking and its ready to use.You can use to tempering in all vegetarian recipes as well as non - vegetarian gravy in your cooking. And hence this is very popular to tempering as well as without onion , spices you can use in your cooking.This is season to prepare so try this recipe and share your feedback in comment .
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