Vadavam is used for tempering dishes like traditional brinjal and avarakai poriyal in particular and all sorts of kuzhambus (குழம்பு வகைகள்) in general. It gives these dishes a special flavour.
Ingredients:
Small onions - 2 kg (with skin removed and chopped finely)
Garlic - 1/2 kg (with skin removed)
Jeera - 100 gms
Mustard - 100 gms
Methi seeds - 25 gms
Gingely oil - 50 gms
Castor oil - 50 gms
Salt -100 gms
Turmeric -50 gms
Method:
Step 1: Use a pestle to first crush the garlic pods and then the chopped onions.
Step 2: Mix all the ingredients and dry them in the sun for 2 - 4 days.
Step 3: Now add a little extra oil and make lemon-sized balls and dry them in the sun for one more day.
Store them in a container. Vadam does not spoil. The salt in it is an effective preservative. You can store this for more than a year.
Ingredients:
Garlic - 1/2 kg (with skin removed)
Jeera - 100 gms
Mustard - 100 gms
Methi seeds - 25 gms
Gingely oil - 50 gms
Castor oil - 50 gms
Salt -100 gms
Turmeric -50 gms
Method:
Step 1: Use a pestle to first crush the garlic pods and then the chopped onions.
Step 2: Mix all the ingredients and dry them in the sun for 2 - 4 days.
Step 3: Now add a little extra oil and make lemon-sized balls and dry them in the sun for one more day.
Store them in a container. Vadam does not spoil. The salt in it is an effective preservative. You can store this for more than a year.
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