In olden days ,farmers will make it in large amount,during their harvest time of onions.The stringent drying process,will make the vadagams bugs free and last for almost 2 yrs.since ,these requires abundant sun light,it is usually prepared during "Indian Summer "season ,from April - May.
My mom and Mil are experts in these.They used to prepare ,well in advance and strictly follow the drying rules.One of the other reason is,onions go cheaper during these summer days.So my mom used to buy it in lots and prepare these vadagams.Its a lengthy process,but worth trying it.
Swathi of Zesty South Indian Kitchen,requested to post ,vadagam recipe.Thanks to her ,bcoz of her only,I documented it and it will be useful for me also.So I am posting my mom's version of vadagam.
Onion - 2 kg
Garlic - 250 gm
Cumin seeds - 100 gm
Mustard seeds - 100 gm
Methi seeds - 100 gm
Urad dal - 100 gm
Hing - 1/2 tsp
Salt - very little
Turmeric pwdr - 1 tsp
Castar oil - 250 ml.
* Grind onion and garlic into a coarse paste ,not to soft.They shud be like chunks.
* Mix all the ingredients together.
* Take a wide container or plastic bucket and dump in the ingredients tightly and leave it to sit for 3 days.
* On the third day ,divide them into equal sizes .Grease ur palm and roll them tightly into small balls.
* Place vadagam in the sun.
* Take the vadagam inside in the evening.
* Again in the morning, grease ur palm and tightly roll the vadagam and dry it in the sun.
* Repeat the process of tightly rolling again and again for 1 week.
* This helps the vadagan to come to a rigid shape.
* We have to dry these vadagams for almost 40 days.This hard drying in the sun ,makes the vadagam lose its moisture,which in turn increases its life span.
* Store it in a clean,air tight container.
* When we prepare tadka for dal or any curry,just temper a small amt of vadagam .Ur curry will be heavenly with the aroma of vadagam.
Handle vadagams carefully.They shud not be touched with wet hands.
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