Thalippu Vengaya Vadagam Recipe – Kari Vadagam

I am a big fan of Vengaya Vadagam/ Small onion vadagam since my childhood.This younger generation people may not be aware of this traditional recipe and slowly its forgotton by our people :( When I was young, my dad used to buy a packet of thalippu vengaya vadagam from an Iyer mess every year during summer. My mom adds it in Thuvaram paruppu sadam, Kootan choru and we love to have it as a side dish for curd rice too. . After marriage, I was amazed to see my MIL making Kari vadagam/Vengaya vadam on her own. She says its a very simple recipe preparation and can be easily made at home. Our job is to just mix and make balls. Sun will do the remaining part, she says funnily. Since Sendhil is not fond of vadagam, she stopped making it for some years. This year, I requested her to make this yummy onion vadagam for me. Last week we prepared it in Bangalore. I felt the chopping part and sun drying part takes more time. But the end result will be worth the wait. It came out great with wonderful aroma while frying. Iam enjoying it by making vadagam chutney/thogayal and use it for tempering Vatha kuzhambu and Kootu varieties. Nowadays my lunch smells divine because of this vadagam. You too give a try and feel proud to make your own homemade vengaya vadagam recipe. Lets see how to make this easy and yummy Thalippu Vadagam/ Kari vadam at home.
Check out my Koozh Vadam, Killu vadam and Javvarisi vadam too.

Vengaya vadagam recipe

How to make thalippu vengaya vadagam recipe

Cuisine: South Indian

Category: Homemade

Serves: 15 balls

Prep time: 30 Minutes

Cook time: 10 days

Total time: 10days30Minutes

INGREDIENTS

1 cup - 200ml Small onion/Shallots - 1.5 cups ( chopped) Garlic cloves - 1/2 cup ( Chopped) Chopped curry leaves - 2 tbsp White urad dal - 1/4 cup ( soak in water for 30 minutes) Mustard seeds - 1 tbsp Toor dal - 1 tbsp Cumin seeds - 1.5 tbsp Methi seeds -3/4 tbsp Red chilli powder - 1 tbsp Turmeric powder - 1 tsp Salt - as needed Castor oil - 2 tsp Cooking oil - to deep fry vadam after drying

METHOD

Wash and soak the white urad dal for 30 minutes.Wash and peel the small onion and curry leaves.Chop it finely. Peel and chop garlic cloves. Measure them in a cup. Take everything in a wide bowl. Mix well. To this add, mustard seeds, methi seeds, toor dal, cumin seeds, salt, red chilli powder. Mix well using your hands. Drain the water from the soaked urad dal and grind it coarsely without adding water. Dal should be coarse. Now mix the dal with onion mixture tightly and make balls of small lemon size. Let it dry under the Sun for a day.Coarse Urad dal paste acts as a binding agent here. So do not skip this step, If you wish, you can spread the mixture as it is without making balls and sun dry them. In that case, take the required amount of dried vadagam, keep in a separate bottle and use it. Reserve the remaining vadagam without touching often because there are chances of getting worms quickly.  On the same day night, take the partially dried balls. Break into crumbs and add castor oil to it. Mix well and make tight balls again. Let it dry over night under the fan. The next day, sun dry the balls.As the balls dry, it will loosen. So roll it tight everyday. Repeat the same process until the balls dry completely and becomes black in color. It will take nearly one week to 10 days to for the balls to dry depending on the weather/heat. For me, it took nearly 10 days. My MIL says it takes a week in Salem. After the balls are dried well, store in an air tight box. For adding this gravy, take one ball, break into small pieces and fry in oil until it emits a nice aroma. Add to vatha kuzhambu, Kootu and poricha kuzhambu recipes. Enjoy !

Try these yummy, flavorful vadagam at home and enjoy your lunch !

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Bisi Bele Bath Powder Recipe-Karnataka Style Homemade Bisibelebath powder

Authentic Karanataka style Bisi bele bath recipe is in my try list for years i should say.I have tasted it in few restaurants here and in some of my friend’s houses.But still i have not yet tasted this awesome bisi bele bath in its birth place,yes in MTR restaurant. I had been to MTR once with my friends but unfortunately i couldn’t taste bisi bele bath in their full meals menu. Instead they served some veg pulao which i didn’t like it too.I found from the waiter that bisi bele bath is available only on Sundays. Long back i had shared South Indian style bisi bele bath recipe but that’s just our Tamil nadu version.So i always look for the recipe of authentic Karnataka style bisibelebath and i have tried quite a few of them from various blogs.Of course they tasted good but still i felt something was missing. When i asked to share the correct recipe to my school moms friends,some of them told me to use MTR bisi bele bath powder (BBB powder) but Nagalakshmi shared her family recipe with powder. Based on the ingredients she told & by watching an youtube video, i tried this bisi bele bath powder at home for the first time.I also prepared bisibelebath rice using this fresh,flavorful,homemade powder. It came out really well & the taste was awesome!!It was just upto the mark as i expected.We all loved it especially my in-laws.So this powder is the star ingredient to make a perfect bisi bele bath. Hence i wanted to showcase this powder recipe by making a separate post.Once u make n store this powder, u can prepare bisi bele bath in just 15 minutes.Ok,lets see how to make bisi bele bath powder at home easily.Sorry,i couldn’t take stepwise pictures as i was in a hurry.I will try to update this post with step by step pictures.My next target is to make a perfect vangibath powder. Hope I will do it very soon.

Please check out my Bisi bele bath recipe using this powder.

Bisi bele bath powder recipe

Homemade bisi ble bath powder recipe - Fresh n flavorful !

Cuisine: Indian

Category: Homemade powders

Serves: 3/4 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Chana dal - 2 tbsp Urad dal – 2 tbsp Coriander seeds/ dhania – 4 tbsp Jeera/ cumin seeds – 1/2 tbsp Mustard seeds – 1/2 tsp Methi/ fenugreek seeds – 1/4 tsp Poppy seeds/ gasagase – 1/2 tbsp 1 inch cinnamon sticks – 4 nos Cloves – 3 nos Marati moggu/Caper – 1 no( optional) Dry byadgi red chillis - 15 nos Red chillies (smooth skin/guntur) - 10-15 nos Cooking oil – 1 tbsp

METHOD

Take all the ingredients given above.Heat oil in a kadai and roast all the ingredients in medium flame till u get a nice aroma.Roast it patiently in medium flame else the ingredients may get burnt. Once they cooled down,grind them in a mixie jar.Store in an air tight box after the powder is completely cooled down.Use a clean,dry spoon to handle.

Note

Adding byadge red chillies is a must to get the nice red color in bisi bele bath powder as well as rice.So do not skip it. Add more red chillies based on the spice level u need Stays good for a month as we have not used coconut.But use clean,dry spoon while u handle.Also store in an air tight box.

Make n store this flavorful homemade bisi bele bath in an air tight box.Stays good for a month !

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DEEPAVALI MARUNDHU RECIPE - DEEPAVALI LEGIYAM

Last year I shared my mom’s Tirunelveli style ginger legiyam recipe/Inji legiyam as easy deepavali marundhu recipe. But I wanted to try the actual Diwali marundhu recipe at home for long time. Recently I bought deepavali legiyam from Salem “Home foods” as suggested by Sendhil’s friend. 

As we liked its taste very much, this time I made diwali legiyam on my own referring my cook book and Chitra amma’s kitchen recipe. I made it using the ingredients which I had in my pantry. Also I din’t want to go for soaking version as I had less time in hand. So I dry roasted everything, ground & prepared diwali marundhu powder and then I made legiyam with that powder. It came out very well. 

I won’t say this is the authentic version because I have not used some important ingredients like kandanthipili, arisi thipili etc. But I am sure this will help for digestion of oily & ghee rich sweets and snacks we relish for Diwali. Do try this deepavali marundhu recipe. Its not that much difficult to make as I thought. Anybody can make it easily. Just have a tsp of it in empty stomach for 3 days. It keeps you free from indigestion issues. 

I wish all my friends & readers a very happy Diwali. Thanks a lot for trying my Diwali recipes and sharing pictures with me. I am really touched. Do shower your encouragement and support always !

Diwali marundhu recipe

Diwali marundhu recipe using easily available ingredients in pantry !

Cuisine: Indian

Category: Health food

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

For marundhu powder Dhania/Coriander seeds - 1 tbsp Ajwain/Omam - 3/4 tbsp Black pepper - 1/2 tbsp Cumin seeds/Jeera - 1/2 tbsp Khuskhus/Poppy seeds – 1 tsp Cardamom - 1 no Cloves - 1 no Cinnamon - 1 no ( small) Jathikai – a small piece ( optional) Dry ginger powder - 1 tsp ( use 1 inch piece if u use dry ginger) For syrup Grated jaggery - 1/4 cup Water - 3 tbsp Ghee - 2 tsp Sesame oil/Gingely oil - 1 tsp

HOW TO MAKE DWALI MARUNDHU - METHOD

Take all the ingredients mentioned under”for marundhu powder” . Dry roast in a kadai in low flame for 2-3 minutes till you get a nice medicine smell. Make sure you don’t burn them. Grind all the ingredients to a fine powder. Sieve if you wish. I dint do it. Take the ground powder in a bowl & add water to make it a thick paste. Set aside. In a kadai, take the grated jaggery and add water to cover it. When the jaggery is melted completely, strain the syrup and again boil the jaggery till it becomes frothy. Simmer the flame at this stage and add the ground paste. Mix well till it starts to thicken in medium flame. When it starts to thicken, add gingely oil. Mix well. When it gets absorbed, add 1/2 tsp of ghee at regular intervals. When the marundhu starts to leave the sides of pan, add the remaining ghee and remove the kadai from the pan immediately. It looks likes a semi solid paste when hot. Transfer to a plate.  When the marundhu becomes warm, touch it with your hands. If it is non-sticky and if you can roll as soft glossy ball,that's the right consistency. Store in a clean bottle and use whenever needed. If you stir for more time, it will become chewy.  Stays good for months when refrigerated ! Have a tsp of this after a heavy meal or in empty stomach for 3 days. It aids digestion & keep you free from indigestion issues !

Note

As suggested in my book, you can add 2-3 small stick of kandanthipili, arisi thipili and 1/4 tsp of saunf/soambu while dry roasting to make the authentic recipe. If you don’t want follow roast and grind method, you can soak all the ingredients in water for an hour and proceed as given above. As soon as the mixture starts to leave the pan and becomes together,remove it from the flame else it will become hard and you have to eat it as a chocolate. But it tastes fine & its health benefits retain in all the ways. So no worries. U can grind this powder in bulk quantity. Store and use whenever you need.

Have a tsp of this diwali marundhu in empty stomach for 3 days. It will help you for better digestion.

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Millet Energy Mix Powder Recipe | Millet Sathu Maavu Recipe –Millet Recipes

Last week when I went to Salem my MIL gave me this homemade mixed millet powder /Energy mix powder and told me to prepare Dosa or porridge for our breakfast/dinner. She also told me the quantity & the procedure of making it. I never thought its so easy to make. Sorry, I couldn’t take stepwise pictures. I will try to add it soon. Yesterday I made dosa with this flour and it came out very well. I was very happy & contented to get the benefits of all millet/sirudhaniyam in one recipe. Sendhil told me to blog this recipe as it may be useful to many of you. 

So here you go, my MIL’s mixed millet flour aka millet sathu maavu recipe for you all. But this powder is only for adults and not for kids. U can make any number of variations by adding moong dal, nuts and rice too. U can prepare all our south Indian breakfast recipes like porridge, dosa, kozhukattai, adai & paniyaram using this flour. Next week I will try to share some yummy recipes using this millet powder.

Till then check out my detailed post on millets and its varieties with its health benefits.

Thinai idli/Foxtail millet idli

Mixed millet laddu recipe

 

Millet energy mix powder

Energy mix powder recipe using millets for healthy breakfast and dinner !

Cuisine: Indian

Category: Breakfast

Yields: 1.5 kgs

Prep time: 20 Minutes

Cook time: 10 Minutes

Total time: 30 Minutes

INGREDIENTS

Ragi/Finger millet - 1/4 kg Varagu/Kodo millet - 1/4 kg Saamai/Little millet - 1/4 kg Kuthiravali/Barnyard millet - 1/4 kg Kambu/Pearl millet - 1/4 kg Thinai/Foxtail millet - 1/4 kg

METHOD

Clean the millets in muram if you suspect for any debris. Heat a wide kadai and dry roast all the millets one by one. Stand nearby & keep mixing without moving around else it may burn as they are very small in size. Keep the flame medium high. Each millet takes maximum 3-4 minutes to get roasted. Roast them one by one till its color changes slightly and you get a nice roasted smell. Collect them in a plate and let it cool. After it cools down, grind them in a flour mill or mixie. Sieve it and spread the flour in a paper to cool down. Store in an air tight box. Stays good for months ! U can make sweet or salt porridge, Dosa by adding buttermilk, adai or even kozhukattai too !

Note

Roasting the millets gives a nice flavour to the powder. Don’t skip it but be careful while roasting. Do not burn them. For variations,  you can add roasted green gram dal or yellow moong dal. U can add rice too.

Make this millet powder and enjoy the benefits of all millets in one recipe. 

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Sambar Powder - Homemade Sambar Powder Recipe / Tamil nadu Style Sambar Podi ( 2 versions)

Tamil nadu style sambar powder recipe (sambar podi) in 2 versions with bulk and small quantity. In this post, I have discussed “How to prepare Sambar powder at home”. Every South Indian family has their own version of  homemade sambar powder. It stays fresh and flavourful equal to store bought ones. Here, I have shared two versions of Tamilnadu style Kuzhambu milagai thool recipe. 

One from my MIL and one from my Mom(Tirunelveli style). My MIL's Sambar masala powder is an all rounder podi for me. I add in Poriyal, Kootu, Sambar , Vathakuzhambu and even paruppu rasam. I don’t need red chilli powder (Milagai thool) at all when I have my MIL's sambar podi in hand. At the same time, my mom’s Nellai sambar powder can be freshly prepared in small quantity and use whenever we need. I use the same for idli sambar too. So both the versions has its own taste and flavour.

 I have given the sambar powder ingredients in bulk as well as smaller quantity. Bulk quantity comes for 3 months and small quantity is for 2 to 3 days. If you like its taste, you can grind in more quantity and store it for a week.  I hope small quantity would help you all to grind in mixie, if  you don’t have mill option near your house. Ok, Lets see how to make sambar powder at home in 2 versions.

Homemade Sambar powder (MIL's Version)

My MIL's Tamilnadu style homemade sambar powder recipe - Multipurpose powder recipe to use in sambar, vathakuzhambu, kootu, poriyal and even rasam.

Cuisine: Indian

Category: Homemades

Serves: 2 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

For bulk quantity ( for 3 months use) Dhania / Coriander seeds – 1/4 kg ( 250gms/1.25cups ) Red chillies – 1/4 kg ( 250gms) Methi seeds - 50 gms(1/4 cup) Toor dal – 50 gms(1/4 cup) Chana dal – 50 gms(1/4 cup) Turmeric powder – 50 gms (1/4 cup) Pepper corns – 50 gms (1/4 cup) Cumin seeds / jeera – 2 tbsp For small quantity(for 3-4 days) Red chillies - 12 nos Dhania - 2 tbsp Methi seeds - 1 tsp Toor dal - 1 tsp Chana dal - 1 tsp Pepper corns - 1 tsp Jeera - 1/2 tsp Turmeric powder - 2 tsp

METHOD

For bulk quantity Sun dry all the ingredients for 4-5 hours till it becomes crispy. Grind in a mill. Spread in a news paper,cool down completely, mix turmeric powder and store in a box. Use a clean plastic spoon every time.Stays good for 6 months.( If you want this powder to be more flavourful, dry roast methi seeds alone for 2-3 minutes and grind with other sundried ingredients. Do not dry roast for long time till it turns brown. It may lend a burnt taste.) For small quantity Heat a kadai in high flame for few minutes. Switch off the flame and add the pinched red chillies. Roast for a minute and immediately add all the other ingredients, stir them for few minutes till it gets heated. Leave in the kadai for sometime. All the ingredients will be cooled &crispy. Now grind them in mixie, sieve and store.

 

HOMEMADE SAMBAR POWDER ( My mom’s version)

Homemade Sambar Powder Recipe (mom's version)

Homemade sambar powder -Mom's Tirunelveli style recipe

Cuisine: Indian

Category: Homemades

Serves: 3 cups

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS
1 cup - 250ml

For bulk quantity Dhania - 1/2 kg Red chillies - 1/2 kg Chana dal/kadalai paruppu - 1/4 kg Methi seeds - 100 gms For small quantity ( for 2 days use) Oil – 2 drops Dry coriander seeds – 1.5 tsp Chana dal – 2 tsp Fenugreek seeds/Methi seeds – 1/2 tsp Red chilli – 4-6 nos

METHOD

For bulk quantity Sun dry or dry roast all the ingredients one by one in a hot kadai, cool and grind in a mill. Actually roasting the ingredients is optional. We sun dry them if the ingredients are moist. Spread in a news paper till it cools down and store in a box. Use a clean spoon every time. Keep this sambar powder in freezer in an air tight box.Take small quantity and store in another box for daily use. For small quantity Roast all the ingredients in 2 drops of oil, cool and grind to a powder. U can use for making sambar twice or thrice. U can  also use this powder for making idli sambar ! Check out my mom's Tirunelveli style sambar for rice.

Store in an air tight bottle and use a clean spoon always !

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HOMEMADE GARAM MASALA POWDER RECIPE-PODI RECIPES

Nowadays Garam masala powder has become an important ingredient in cooking like salt & chilli powder. So I buy it every month along with other groceries without fail. But once I wanted to prepare at home and see the output. I have never thought, homemade Garam Masala Powder tastes and smells sooo good equivalent to store bought ones. Its so easy and comes out with superb flavour.

As you all know, there are many varieties of Garam masala powder. People in Karnataka, Kerala, Punjab and Gujarat have their own style of making. Soon I’ll share those recipes from my friends. This is just a general version of making garam masala powder at home for beginners. I have given only limited quantity of ingredients. 

If you like this recipe, you can make in bulk and store it in an air tight box. Just a tsp of it would be enough to make a flavourful gravy. I tried this recipe after referring some store bought masala packets and my cookbook. I used red chillies in this recipe. So it tastes mildly spicy too. It smells & stays good for months when handled with care. U can also refrigerate but it may not be necessary.

Here is a picture of ingredients I have used in this recipe. Hope you’ll try and like this recipe.

Homemade Garam Masala Powder Recipe

How to make Garam masala powder at home - Cooking essentials

Cuisine: Indian

Category: How to's

Serves: 1/3 cup

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Dhania - 2 tbsp Cumin - 1 tbsp Pepper - 1 tbsp Cardamom - 6 nos Cinnamon - 2 long sticks (finger size) Cloves – 8 nos Fennel or aniseed – 1.5 tbsp Bay leaves - 1 no Star anise - 1 no Nutmeg - 1/2 no (Break into small pieces before roasting) Red chillies - 6 nos (adjust) Dry ginger powder - 1/4 tsp Kasuri methi - 1 tsp Caraway seeds ( black jeera) - 1/4 tsp (optional) Turmeric powder - 1 tsp Hing – 1/4 tsp Salt – as needed

HOW TO MAKE GARAM MASALA POWDER - METHOD

Break the nutmeg into small pieces. Pinch the red chillies. Dry roast all the ingredients given above in medium flame till you get a nice aroma without changing the color. Take care you don’t burn them. U can also roast them individually. Grind everything to a fine powder adding salt after it cools down. No need to sieve. Store in an air tight box after it cools down completely. Use a clean spoon every time and close the box tightly after use to retain its smell.

Note

U can use a small piece of dry ginger if you don’t have its powder in hand. In that case, break the ginger into very small pieces before roasting. Grind only after all the ingredients cools down completely else small lumps may form. For variations,u can omit red chillies. U can also try adding few black stone flowers/Kalpasi and one Marati moggu for more flavor.

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Easy Rasam Recipe With Easy Rasam Powder

As I mentioned in my kara kulambu post, my appa makes rasam very well. When my father was in mumbai, he used to do this rasam with an easy homemade rasam powder. For this recipe, store bought rasam powder  is not needed. We love this rasam more than my mom’s version. So we (me & my sis) used to tell our dad to make rasam in weekends and we enjoy with mom’s potato poriyal.

This is a very simple rasam recipe using freshly ground rasam powder with just 2 ingredients. U can replace this rasam powder with store bought or your own rasam powder too. It comes out well. It can be made in few minutes. We call this as bachelor’s rasam. U can even drink this rasam. I love to mix with buttermilk & drink. 

The flavour of pepper and jeera waft around your house when you make this rasam. Try this easy rasam during busy mornings. Tastes great with simple potato curry and papad !

Rasam recipe

Easy rasam recipe with freshly ground easy rasam powder

Cuisine: Indian Category: side dish Yields: 3

Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes

INGREDIENTS

For rasam powder Pepper corns - 1 tbsp Cumin seeds - 2 tbsp For rasam Tamarind - Medium gooseberry size Tomato - 1 no Turmeric powder - 1/4 tsp Rasam powder - 3 tsp (mentioned above) Crushed garlic cloves - 5 nos Sugar - A pinch Salt - as needed Water - 3 cups To temper Oil or ghee - 2 tsp Mustard seeds - 1/2 tsp Jeera/cumins seeds - 1/2 tsp Red chillies – 1 or 2 nos Curry leaves - few Coriander leaves - 2 tbsp (to garnish)

HOW TO MAKE RASAM - METHOD

In a bowl, soak tamarind in half cup of hot water for 5 minutes. In the mean time, prepare rasam powder by grinding the pepper corns and cumin seeds together. Store in a box.Set aside. Extract tamarind juice using 2.5cups of water. Totally it should come to 3 cups. Add salt, sugar, turmeric powder & rasam powder. Mix well. Check for taste. U’ll feel the rasam taste. Add more salt & rasam powder if necessary. Now crush the tomatoes well using your hands and add to this tamarind water. In a kadai, heat oil or ghee and temper the mustard seeds, jeera/cumin seeds, pinched red chillies, curry leaves. Add the tamarind mixture. Let it boil for a minute. Then add 1/4 cup water and add the crushed garlic pods. Give a full roll boil only once and it becomes frothy. (alternately you can just boil the rasam and add the tempering at the end. It gives a nice flavor).  When it becomes frothy, add chopped coriander leaves and switch off the flame. Transfer to a bowl. Close it with a lid immediately. Rasam is ready to enjoy with plain rice !

Note

The quantity I have given for rasam powder can be used for making rasam thrice. Store it in an air tight box and use a clean, dry spoon. U can also use sakthi, priya, aachi rasam powder. Use 1 tsp for 1 cup of water. Check for taste. Add more or less based on your need. Dal water can be added for more taste. For variations, you can saute the tomato while tempering instead of adding it raw.. Adding Sugar gives a clear rasam. Garlic cloves and coriander leaves is a must for this recipe. Tempering can be done at the end too. It will give a different flavour. Using ghee is optional but it smells good while you eat.

 

Yummy , flavourful rasam is ready to eat with plain rice!

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