Vengaya Kari Vadagam / Small onion


Vengaya Kari Vadagam (Chettinad)
Small onion is good for health. It cools down the body. It can cure the digestive problems. Small onions are antiseptic and antibiotic. Onions can cure common fever, cold and dry cough. If you have dry cough, chop few small onion and sauté in the ghee with two teaspoon of palm sugar and eat, the cough will go.
Kari vadagams are time consuming to make but good to eat. It tastes like onion pakodas. To Peel the small onion (shallots) and chop is a tedious job, but if it tastes good then we will forget all the difficulty. Let us see how to make

Vengaya Kari Vadagam Ingredients:
Small onion (shallots - 750 gms
Vengaya Kari Vadagam / Small onion
Urad dal - 200 gms
Red Chilli - 15
Garlic - 10 cloves
Cumin seed - 1 tsp
Fennel seed - 1 tsp
Mustard - ¾ tsp
Curry leaves - few
Turmeric powder - ½ tsp
Fenugreek - ½ tsp
Salt - 3 ½ tblsp
















Vengaya Kari Vadagam Method:
Soak urad dal for one hour and grind it to a smooth batter. Don’t add more water while grinding. Sprinkle water and grind it to a smooth batter.
Vengaya Kari Vadagam / Small onion
Soak fenugreek for about 4 hour. Add red chilli, fenugreek, cumin, fennel and salt in a mixie and grind coarsely.

Vengaya Kari Vadagam / Small onion

 Peel small onion and garlic and chop finely. Chop curry leaves finely.
Vengaya Kari Vadagam / Small onion

Add urad dal batter, Ground powder, turmeric powder, mustard, curry leaves, chopped onion and garlic in a broad bowl and mix it well.
Vengaya Kari Vadagam / Small onion

Take this batter in the hand and put small amount in the plain white cloth and dry it in the sun. Next day sprinkle little water on the back side of cloth and peel. Spread it in the plate and again dry it in the sun. Dry it for at least four days. Store it in the air tight container.
Vengaya Kari Vadagam / Small onion

Heat oil in a frying pan .When the oil comes to the frying stage you slow down the flame and fry. Or else it will be burnt.

Vengaya Kari Vadagam / Small onion

Note:
Always slow down the flame and fry.
If you make more vadagams, you can store half the quantity in the fridge. First you can consume the outside vadagam.
As I was lazy, I ground small amount of onion in the mixie, so my batter became watery, hence my    vadagams are flat.
If you find difficult to chop small onion you can use finely chopped big onion.
Add green chillies instead of red chillies.

Vengaya Kari Vadagam / Small onion


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