Thalippu Vengaya Vadagam Recipe | Vengaya Vadagam Recipe with Small Onions

Thalippu Vengaya Vadagam is a traditional South Indian seasoning made with small onions, lentils, spices, curry leaves, and gingelly oil. These sun-dried vadagams are stored and fried in oil whenever needed to add a delicious aroma and flavour to sambar, kuzhambu, rasam, kootu, and other dishes.

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Ingredients needed for making Thalippu Vengaya Vadagam

500 grams small onions or shallots

50 gm garlic cloves, optional

2 tablespoons urad dal

1 tablespoon mustard seeds

1 tablespoon cumin seeds

1 teaspoon fenugreek seeds

8–10 dried red chillies

2–3 green chillies, optional

1 small handful curry leaves

2 tablespoons gingelly oil

1 teaspoon turmeric powder

1 tablespoon chilli powder, optional

Salt, as needed

¼ teaspoon asafoetida

Water, as needed

Instructions for making Thalippu Vengaya Vadagam

1. Peel the small onions and wash them thoroughly. Spread them on a clean cloth and allow them to dry completely. Excess moisture can cause the vadagam to spoil during storage.

2. Dry-roast the urad dal, mustard seeds, cumin seeds, fenugreek seeds, and dried red chillies separately or together over low heat until aromatic. Allow them to cool completely.

3. Grind the roasted ingredients into a coarse powder. Do not grind them into a fine paste.

4. Add the shallots, garlic, green chillies, and curry leaves to a mixer grinder. Pulse a few times until they are coarsely chopped. Avoid adding water unless absolutely necessary.

5. Transfer the ground onion mixture to a large bowl. Add the coarsely ground spices, turmeric powder, chilli powder, asafoetida, and salt.

6. Add the gingelly oil and mix everything thoroughly until the mixture comes together. The mixture should be firm enough to shape. If it is too loose, add a little extra roasted urad dal powder.

7. Grease your hands lightly with oil. Take small portions of the mixture and shape them into small balls or flattened discs. Arrange them on a clean cotton cloth, stainless-steel plate, or food-safe drying sheet. Leave enough space between each vadagam for air circulation.

8. Dry the vadagams under direct sunlight for 3–5 days, turning them occasionally so that all sides dry evenly. Bring them indoors at night to protect them from moisture. Continue drying until the vadagams become completely hard and moisture-free.

9. Once fully dried, store the vadagams in an airtight container. Use a clean, dry spoon whenever removing them from the container.