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thalippu vadagam used for seasoning

Vengaya Kari Vadagam

These thalippu vadagams are most commonly used for seasoning in south indian cuisine.
Prep Time 2 hrs
Course Condiments
Cuisine South Indian
Servings 30 balls


  • Urad dal – 1 cup
  • Shallots or sambar onions – 1 kg
  • Whole dry red chillies – 1 cup
  • Rock Salt – 3 to 4 tsp
  • Asafoetida or hing – 1/4 tsp
  • Mustard seeds – 2 to 3 tbsp
  • Cumin seeds - 2 to 3 tbsp
  • Castor oil – 1/2 cup approx.,



  • Soak urad dal for 1 hour in water.
  • Grind rock salt in a mixe jar to a coarse powder and set aside.
  • Soak the shallots in water for 20 to 30 mins and peel them.
  • Spread on a clean cloth to let it air dry.
  • Divide the onions equally in volume.
  • Keep one half as whole and chop the other half finely and set aside.

Make the paste:

  • Drain water from urad dal and transfer to a wet grinder to grind.
  • Add red chillies and grind both together coarsely as you would for vadai batter.
  • Before taking the batter add one half of the whole onions and grind together again.
  • Let the onion get crushed into tiny pieces and get mixed well with the urad dal mixture.
  • Remove the batter and transfer to a vessel.

Make the vadagam balls:

  • To the ground paste, add powdered rock salt, asafoetida, chopped onions, mustard seeds, cumin seeds and mix well.
  • Add 5 to 6 tbsp castor oil and grease both your palms also to prevent the mixture from sticking to your hands.
  • Mix well making sure that the oil coats all of the mixture. Add more oil if the mixture is way too dry.
  • Make small balls the size of a gooseberry.
  • Spread a clean plastic sheet on the terrace and arrange the rolled balls one next to the other.
  • Let the balls dry out under direct sunlight for at least 3 to 4 days.

How to store:

  • Wash and dry out the bottles or plastic jars directly in the sun.
  • Store the sun dried vengaya kari vadagam balls in these bottles and keep them air tight.