Friday, August 12, 2016

Vengaya Vadagam(Sun dried Seasoning balls) Chutney Recipe | Thalippu Vadagam Chutney | Vadagam Chutney | Side dish for Idli/Dosa

When I was working in Siruseri TCS office, I mostly go for lunch with my close friend Sugaya(my PG classmate). During our college days, I have tasted her mom's dishes and I love all her recipes. She is an amazing cook who cooks different dishes in a short span of time. Once Suganya brought keerai rice (spinach rice) for lunch to the office. I tasted it and it was super delicious. I wanted to try that rice at home for Happy and when I asked her the recipe, she was mentioning this Vengaya Vadagam sun-dried seasoning balls) for tempering. This vengaya vadagam is made using shallots and garlic.
I started to search it in the supermarket and I couldn't find it at that time. Then, Suganya's mom got me a packet of vadagam during her grocery shopping. From that day, I started to include this ingredient in my cooking and I am still loving it. Later, I came to know it is readily available in all the supermarkets. I had some leftover vengaya vadagam while we were in the process of vacating Chennai house and I saw this super easy chutney in sharmispassions and I tried it with onion and coconut. It was very tasty and the vadagam gave a unique flavor to the chutney. Let us see the preparation steps:

Ingredients:
Onion - 2 
Coconut - 1/4 Cup 
Vengaya Vadagam(thalippu vadagam) - 1.5 tsp
Dry Red Chillies - 1 or 2
Tamarind - small piece
Gingelly Oil - 1 tsp
Salt - as required
Method:
1. In a pan, add the oil and saute the vengaya vadagam for a minute. Then add the sliced onions and dry red chilli. When the onion turns translucent , add the tamarind and saute it for few more mins. Allow it to cool completely and transfer it to a mixie jar.
2. Grind everything together along with coconut and required salt to a semi fine paste.                                                            
Serve the chutney with Idly/Dosa. If required you can temper it with mustard seeds and curry leaves finally.
Points to remember:
  • If you don't prefer coconut you can skip it. If using coconut, you can also saute it along with onion before grinding. 
  • Adjust the spiciness(dry red chilli) as per your preference. If you add more vengaya vadagam then the chutney may be little bitter. So use it carefully.
  •  The vengaya vadagam is the sun dried balls which are made using the shallots and garlic as the main ingredients. I will try to post this recipe in summer.
Warm Regards,
Happy's Cook - Divya

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