Vengaya vadagam aka thalippu vadagam is made in our households at the time of summer and in some house holds the same vadagam is made at the time of time of wedding called as Kalyana vadagam.
This vadagam is a dried version of shallots and spices which is used for tempering in karakulambhu,fish kulambhu.
Chutney made with this vadagam tastes delicious with idly and dosa.In our household this chutney is made for baby shower feast to accompany the rice varieties as it tastes good for the expecting mom taste buds.Now off to the recipe.......................
Basic information
Preparation time 10 minutes
Cooking time 5 minutes
Serves 2
| Ingredient | Quantity |
|---|---|
| Vadagam | 1tbs |
| Coconut(grated) | 2tbs |
| Red chilly/varamilagai | 4-5 |
| Tamarind/puli | small gooseberry size |
| Shallots/chinna vengayam | 4-5 |
| Salt | 1/2tsp |
| Oil | 2 tsp |
Method
Heat a tsp of oil in a pan,fry the red chilly and vadagam in a medium flame,remove it.Then heat another tsp of oil saute the shallots then goes in the grated coconut.Fry it for 30 seconds,put off the flame.Let it cool down.
To a blender jar add the red chilly,shallots,coconut,tamarind and salt,blend it to a coarse paste.Now add the fried vadagam and grind it to bit coarse paste with water as needed.
Simple yet flavorful chutney is ready.Serve it with fluffy idly.
- Do not too much vadagam otherwise the chutney will turn bitter.
- The vadagam needs to be fried in a medium flame otherwise that also tends to give a bitter taste.
- The amount of tamarind makes the chutney delicious and perfect,so adjust accordingly.
- My mom adds a tsp of sesame oil to this chutney while serving.
This recipe is off to Tamizhar Samayal Tuesday Event.
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