Topic started by Hemant (@ 63.109.250.137) on Fri Nov 24 04:18:24 .
All times in EST +10:30 for IST.

I had seen some Mudaliar families making brown undais called VADAGAM which is used in preparing Sambar or Kozambu.Can somebody give me the recipe of preparing this VADAGAM Please?

Responses:

• From: honey (@ ) on: Thu Mar 28 13:19:44
  
  I can't believe you actually asked for a recipie. My family (although we are not Mudaliars) makes Vadagam Urundai's at home. I would have to ask my mom or my grandmother to give me the recipie. I have some with me here and use it with fish Kozhambu and puli Kozhambu kind of stuff. I can find the recipie and get back to you. It has mustard seeds, urad dal, garlic(I think) etc....
  
  
• From: honey (@ ) on: Thu Mar 28 13:19:51
  
  I can't believe you actually asked for a recipie. My family (although we are not Mudaliars) makes Vadagam Urundai's at home. I would have to ask my mom or my grandmother to give me the recipie. I have some with me here and use it with fish Kozhambu and puli Kozhambu kind of stuff. I can find the recipie and get back to you. It has mustard seeds, urad dal, garlic(I think) etc....
  
  
• From: Sathya (@ ool-18be2def.dyn.optonline.net) on: Thu Mar 28 17:56:03
  
  Hemantji,
  
  I think you asked about this vadakam a few months back in your forum. Traditional south indian brahmin households used to make this sambar and kuzambu vadakam. Chettiars also make such vadaams.
  Here are 2 vadakam recipes for you. This is by the famous Meenakshi amaal.. All her recipes are authentic, traditional ones. I have tried this vadaams; they are very good.
  
  KUZAMBU VADAKAM
  
  Urad dal 200gms
  Red chillies 5-6
  Asafoetida - a very small piece
  Salt 1 teaspoon
  
  Method:
  Soak the urad dal for 1 hour. Grind all the above into a nice batter. It should be a soft, ball like consistency.
  You can put into smaal urundais and dry them. Vadakams should be completely dry before you keep them in air tight containers.
  
  Variation:
  You can avoid red chillies. Make a batter of urad dal with salt and asafoetida. Add 1/2 tsp Mustard seeds, 1/4 tsp turmeric powder and curry leaves . Mix them and make vadakams.
  Note:
  Keep a bowl of water. Just dip your fingers and then make vadakam urundais. Do not smear the fingers with Gingeley oil. That will give an oily smell (enney chikku vaasanai ) if you are keeping the vadakams for a year.
  
  
  SAMBAR VADAKAM
  
  Tuar dal 100 gms
  Urad dal 100 gms
  Chanadal (kadalai paruppu) 50-60 gms
  Red chillies 10-12
  Asafoetida a small piece
  Salt 2-3 tea spoons
  White pumpkin 1 long piece
  Curry leaves
  
  Soak the dalls for 1-2 hours.Grind them with chillies, salt and asafoetida into a coarse batter. Dice the pumpkin into very small pieces. Squeeze the water and mix with the batter. Also mix the curry leaves. Make into small vadakams.
  
  Note:
  Soak 15 gms of coriander seeds and 1 tea spoon of fenugreek in the night and grind them along with the dals in the morning. This will give additional taste and aroma.
  
  Variation I
  Instead of pumpkin you can use onions. Chinna vengayam will be good.
  You can add (a few twigs) chopped coriander leaves. This is optional.
  
  Variation II
  Some people use dry karamani (thattai paruppu in Tamil) in place of Tuar dal.
  
  I have tried both th vadakams 2 years ago. I used them in pulik kuzambu and they tasted very good. I kept the bulk in the freezer. So no problem of any oily smell like that.
  I tried with onions and coriander seeds and fenugreek. They do give additional taste and aroma to the kuzambu .
  
  Chettiars also make kuzambu vadakam. When I was in India, one of my neighbouring maami gave me a recipe for onion vadakam . That was very good. I will try to find out those for you.
  Thanks for giving me the opprtunity of sharing this information with a great person like you.
  
  
  
• From: vAssan (@ bgp01389207bgs.sequoa01.nm.comcast.net) on: Thu Mar 28 18:47:09
  
  Hemant
  
  The most common vadagam is "vengkAya vadagam".It usually gets
  added to "pOrichcha kuzambu,kUttu,puLi kuzambu".If my betterhalf
  knows the receipe will post it for you.She gets it every other year from India!
  
  A word of caution
  
  It sure can make your pantry smell stuffy though!
  
  
• From: devi sekaran (@ ac997caf.ipt.aol.com) on: Fri Apr 26 12:27:58
  
  Halo Hemant ,my mother use to make.This type is made from Tanjore dist.2kg-onions,garlic-1/2kg,toor dhal-100gms,jeeragam-50gms,urad dhal-100gms,turmeric powder,karivepillai,mastard seeds-50gms,castar oil-200gms and salt. Method:-cut onions,garlic and kariveppilai to very small.Put the toor dhal and urad dhal into the mixie,don't make too powder.now in a big bowl put cut onions,garlic,jeera,karivepillai,toor and urad dhal,turmeric powder,salt.Now add 150 gms of oil to it mix it well.Make a big lemon size urundais out of that mixture and dry it in the sunlight.Next day again by touching caster oil in your palms make the urundais tight,dry it.the next day follow the same .If you do that ,make it dry in the hot sun it will remain for years together.this you can add to your sambar and kuzhambu.
  
  
• From: Hemant (@ ppp-185-163.bng.vsnl.net.in) on: Fri Apr 26 14:19:48
  
  Hello Devi ,
  At last I got the recipe which I have been waiting for.Yes this is the one I was refering to.Thanks Devi so much.
  Hello Sathya and Honey,
  Thanks to you two too.
  Now I have many recipes for Vadgam
  Great !!! Also Vasaan, I will wait for your wife's recipe too.
  
  
• From: shan (@ ) on: Mon Sep 2 02:42:02
  
  Hallo anybody could tell me how to prepare tasty fish kuzhambu in a simple method
  
  
• From: RAMA (@ 149.123.119.194) on: Wed Sep 4 14:13:14
  
  Hi
  
  I have a question about this vadagam of Ms. Devi. Isn't Castor Oil given for constipation? Can you clear my doubt?
  
  RAMA
  
  
  
• From: anu (@ ) on: Sat Oct 18 00:54:48
  
  can some one get me the recipe of brahmin sambar it 'ld really be of gr8 help to me. thanks
  take care
  
  
• From: SATISH (@ rasbtnlchn074.187.145.203.touchtelindia.net) on: Tue Aug 31 00:18:45
  
  Hi! Could any one give the recipie of MUDALIAR's way of preparing FISH KUZHAMBU using VADAKAM(NOT the rice vadam)?
  
  
• From: Vignesh (@ bb-203-125-102-34.singnet.com.sg) on: Tue Aug 31 02:39:02 EDT 2004
  
  I think this 'Hemant' is different from 'Hemant Trivedi' !?
  
  

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