Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam

Vadagam

Ingredients
Onions -2 large (700gms)
Garlic -3 full bulbs
( use with skin)
Mustard- 2tbsp
Fenugreek seeds/Vendayam - 2tbsp
Cumin/Jeera-2tbsp
Toor dal-1tbsp
Urad dal-3tbsp
Channa dal-1tbsp
Turmeric powder-1tbsp
Curry leaves chopped -few
Salt-1/2 tbsp
Castor oil or Sesame oil- 1/4 cup

Vadavam

Vadagam

Method
Finely chop onion & crush the garlic.I used a food processor to chop both.
Soak urad dal in little water for 30 minutes & drain the water out.
Take a wide bowl or plate mix all the above ingredients except the oil.
Keep this mixture covered for 1 day at room temperature.
Next day dry this mixture in sun for 2 days,on the 3rd day add the oil mix it well.
Shape it into big lime size balls & dry it again in sunlight.
Dry these vadagam till its completely water free,crisp & dry,this takes around 4 to 5 days depends upon the sunlight.
Store them in a container & use them for tempering while making sambar or kara kuzhambu.

Note:
a) Usually only small onions are used for making vadagam,but i have used big onions.
b) Drying is faster in loose form.
c) This is usually used in tempering when making sambar,thuvayal,keerai fry & kara kuzhambu.
d) Drying process can take up to 10 days or so.
e) I felt sesame oil gives nice flavour to the vadagam.
f) Some people grind the urad dal to a coarse paste & then added,this gives binding for the balls.
g) I used sesame oil in this recipe,My grandmother used Castor oil those days.
h) I got around 10 medium lime size balls for this above quantity.


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Beetroot Poriyal Recipe / Beetroot Stir Fry Recipe

Beetroot Poriyal

Ingredients

Beetroot chopped or grated -2cup

Salt-to taste

Turmeric powder-1/4tsp

Curry leaves-few

Hing-1 pinch

Grated coconut-2tsp

For Tempering

Oil-1tsp

Mustard-1/2tsp

Jeera/cumin-1/4tsp

Urad dal-1/4tsp
Channa dal-1/4tsp
Red chillies-1

Method

Heat oil in a kadai temper it with above ingredients.
Add the beetroot,salt ,turmeric powder,hing & salt.
Fry for a minute in low flame,sprinkle very little water.
Cover and cook till the vegetable is cooked.
Lastly add the grated coconut & curry leaves stir.
Switch off the flame & serve as side dish.

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Strawberry Pear Smoothie Recipe

Strawberry Pear Smoothie

Ingredients
Chopped fresh strawberry-1 cup
Chopped pear-1
Small apple-1
Honey-1tsp (optional)
Ice cubes
Method
Put all above ingredients together in a mixi jar & blend it to a smooth liquid.
Dilute it with water if very thick.Filtering is optional.
Serve it cold with ice cubes.

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Milagu Kuzhambu / Easy Pepper kuzhambu Recipe / Molagu Kuzhambhu / Pepper Kuzhambu

Milagu Kuzhambu

Ingredients fried in 1tsp of oil & ground to a smooth powder.

Pepper-1tsp

Urad dhal-2tsp

Red chillies-2

Toor dal-1tsp

Hing -little

Curry leaves-little
(fry all ingredients till light brown)
Other ingredients
Oil-6 tsp
Mustard-1/2tsp
Salt to taste
Semi thick tamarind juice-2 cups
Method
Heat oil in a pan temper it with mustard.
Pour the tamarind juice,add salt & cook till raw smell disappears.
Now add the ground powder & give a nice boil till the gravy is thick.
Garnish with curry leaves & serve it with hot rice.

Courtesy:Shanti 

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Potato Vathal / Urulaikizhangu Vathal / Potato Vadam / Potato Chips

Potato Vathal

Ingredients
Large potato-3
Salt -1 & 1/2 tsp
Alum/Alam/Padikaram -1/2tsp
Method
Peel the potato & cut into small thin slices like we cut for making potato chips.
Immerse all the potato slices in water.
Wash the potato twice to remove starch from the potatoes.
Boil some water add salt & alum,add the potato.
In medium flame boil till its 1/2 cooked.
You should be able to tear the slice,then this is the right time to switch off the stove.
Rinse this 1/2 cooked potato in fresh water twice,drain out the water.
Spread these potato slices on a cloth.
Dry these in sun for 2 to 3 days till the potatoes are completely dry & crisp.
Store it in a container & deep fry when needed.
Note:
a) Do not over cook the potato.
b) Dry it on a cloth not on a plate or plastic sheet
c) Add salt according to your taste
d) After deep frying sprinkle salt & chilly powder on top & enjoy the potato vathal/chips.

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