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.