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Vadagam is the most important ingredient which when added to Kuzhambu or Rasam will add an incredible taste to the south indian dish.

rasam ingredients
Vadagam - Zoom
Ingredients - Zoom




Small onions - 3kg
Garlic - 1/2 kg
Mustard seeds - 200gms
Fenugreek seeds - 100gms
Split black gram - 250gms
Cumin seeds - 250grams
Salt especially crystalsalt - 2 handfull
Turmeric powder - 2tbls

Castor oil - 200ml



Preparation Method

Onion and garlic are peeled and chopped finely. Add all the other ingredients (except castor oil) with it. These combined ingredients are smashed in ural lightly. But it’s hard to go for ural these days. So try to crush them with a hammer (or something of that sort) lightly so that they can be molded into balls.

Take care not to crush them heavily then the juice will ooze out. Make the balls and place them all in a plate. Dry them in hot sun. In the evening, break all of them, add half of the castor oil, mix well and make balls again. In the morning, place them on the plate and again let it dry on the heat of the sun. Again in the evening do the same process using the other half portion of the castor oil.

These balls must be dried in the hot sun for 6 or 7 days until they are well dried. You can keep them for a couple of years.

Other names/spelling variations: Vadagham, Vadhagham



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