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These tempering balls when used in kulambus give a distinct flavor to the dish. We make this during the month of February and March though the official summer season begins from April. It is said to prevent them from dust during the strong winds during the summer season. Earlier my grandma used to make them and we as kids will sit under a nearby neem tree’s shade and guard them from crows and other birds. We will be supplied with lemon juice and watermelons for our big help. Now my MIL makes them and keep us all supplied.
You’ll Need:
- Urad dal – 1 cup
- Small onions (sambar onions) – 1 kg
- Red chilli – 1 cup
- Salt – to taste
- Hing – 1 /4 tsp
- Curry leaf – 2 to 3 sprigs
- Coriander – 2 tbsp
- Mustard – 2 tsp
- Castor oil – 5 tbsp
Method:
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Soak urad dal for 1 hour. Peel the onions and divide it half. Keep the on e half as whole and chop the other half of the onions finely. Drain the water add the red chilli and grind it together coarsely as you would for vadai batter. Before taking the batter add one half of the peeled whole onions and grind together again. Remove the batter and transfer to a vessel.
To this add salt, hing, chopped onions, curry leaf, coriander leaves, mustard and mix well. Add the castor oil at last to prevent the batter from sticking to your hands. This also acts as the binding agent. Mix well. Make small balls and sun dry them for at least 3 days on a plastic sheet.
Store in air tight bottle and use as required for tempering around ¼ tsp to ½ tsp and not more, as the whole gravy will get a predominant smell of these vadagams. Also the castor oil added might give a bitter taste when added more than recommended.
When dried properly these balls can be stored for many years. They tend to turn blackish during the course of time. No need to worry as this won’t spoil at all.
Sushma Mallya
February 11, 2010 at 4:17 pmVery interesting one, never heard abt these till now…seems very healthy too…
ARUNA
February 11, 2010 at 9:37 pmwow looks like a unique recipe, very new to me!!!!
angeles
February 12, 2010 at 12:02 amThanks for this traditional recipe. Vadagam has a very good smell and from your photo i can smell it very well. Im a budding blogger. pls visit my blog and post your valuable comments..
shanti om shanti
February 15, 2012 at 5:52 pmHi Radhika
I love the vengaya vadagam recipe. Do we need good and bright Sun light to dry like karuvadam or a light shade is enough for this to dry? I am interested to make. But I have Eastern day light Sun without balcony.
Radhika
February 15, 2012 at 6:41 pmIf you do not have enough sunlight, instead of making them into balls just spread them on a sheet and let it dry at least for 4-5 days and store it as it is and use it like you use cumin seeds or mustard while you temper. Storing them without properly drying them will spoil them.
sangee vijay
February 17, 2012 at 2:56 ami never tried vadagam, My grandmom used to make vadagam during summer in huge n we use it for the whole year…now she is no more 🙁 who will make for me now ?! will try your recipe sometime !
Divya Janarthanan
June 20, 2014 at 1:28 pmHi! Just came across your blog. Loved this vadagam recipe. Reminded me so much of my vacations at my grandma’s place were everyone used to make it on the terrace. The wonderful aroma still lingers in my mind. Surely will try it. Thanks for such an authentic recipe.