THALIPPU VADAGAM
Thalippu vadagam is an ancient and a traditional dish,which has a history of more than 100 years.It is originated from the eastern coastal areas of Tamilnadu like Chidambaram and Cuddalore.We in our family make this for generations.I’ve seen my great grandmother making it, when I was a kid.I personally learned it from my mother.
Thalippu vadagam is a small sun-dried balls,made of a lot of spices.It is mostly fried in oil and used for tampering.The making process doesn’t include any cooking.Drying under the sun is the main process.Usually it is made in larger quantity and is stored for years.It has a larger shelf-life.
Since it needs to be dried under the sun,it is not possible to make it during winters.February and March are the most preferred month to make thalippu vadagam.
ABOUT THE RECIPE
Thalippu vadagam is made of small onions(shallots),garlic,lentils,turmeric and some whole spices.It is used for tampering dishes like kuzhambu,kootu and especially crab curry.It is also used to make chutney which goes really well with idlis,dosas and rice.
INGREDIENTS FOR THALIPPU VADAGAM
- Small onions(shallots): 3 kg Shallots are the main ingredient for thalippu vadagam.The flavour of thalippu vadagam comes from the small onions. As we’re going to be store it for years,it is better to make it in larger quantity.The onions have to be peeled,washed and dried(just pat it dry,doesn’t have to be dried under sun).It has to then be grind coarsely in a blender.
- Garlic : 1 kg Garlic is the other main ingredient for thalippu vadagam.While tampering garlic enhances the flavour of the dish.Onions and garlic has to in 3:1 ratio.Garlic doesn’t have to be peeled completely,just the outer skin.It also has to be grind coarsely.
- Castor Oil : 100 ml Castor oil is mainly used to hold the shape of Thalippu vadagam.It also acts like a preservative.
- Mustard seeds : 150 gms
- Cumin seeds : 150 gms
- Fenugreek seeds : 150 gms
- Bengal gram : 150 gms
- Urid dhal : 150 gms
- Toor dhal : 150 gms
- Turmeric : 2 tbsp
- Rock salt : 2 tbsp
- Curry leaf : 1 bunch(25-30 leaves)
HOW TO MAKE THALIPPU VADAGAM
- Peel and coarsely grind shallots and garlic.
- Add them into a large mixing bowl. (* shallots oozes out some water while grinding.The water can also be added to the mixing bowl)
- Along with shallots and garlic ,add the other ingredients,except castor oil.
- Mix everything and press it tightly,so that it doesn’t have any air gap in-between.
- Close the mixing bowl with a airtight lid and let it rest undisturbed for 3 days.
- After 3 days,the mixture has to squeezed and spread over a plastic sheet,and let it dry under the sun.
- The water can stay in the mixing bowl, and doesn’t have to be placed under the sun.
- In the evening,after the whole day under the sun,it can be put inside the same mixing bowl that contained the water.
- This process have to be repeated for 3 days.After 3 days,the water will be dried completely and the mixture is ready to be made into balls.
- To the dried mixture add 100 ml of castor oil,and mix everything well.
- Let it rest for 2 hours.The mixture will absorb the oil,so that it will be easy to shape them into balls.
- After 2 hours ,roll them into a big lemon sized balls.
- Place these balls under the sun for 5 days.
- The balls will turn into dark brown in colour.It also will become really hard and crispy.That’s when it’s ready.
- These ball can then be stored in an airtight glass,ceramic or plastic containers.
- For cooking,it can be broken, and a small portion or a tablespoon of it can be used.
VARIATIONS
- Instead of shallots, normal onions can also be used.They have to be peeled and grinded as shallots.
- If you don’t like the flavour of garlic,it can be reduced.Completely peeled garlic can also be used.As most of the flavour comes from the inner peel of the garlic,removing the peel can help reducing the flavour of it.
- The other spices doesn’t have to be of same measurement.It can be either less or more,depending on your requirement.