Thursday, February 28, 2013

Vadavam (வடவம்)

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.

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

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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