Anyone know how to prepare vadagam?
Topic started by Viv (@ 212.72.14.181) on Sun Jun 8 02:38:54 .
All times in EST +10:30 for IST.
The stuff used for seasoning some veggies and curries in Tamil Nadu?
Responses:
- From: Ramadas (@ dclient80-218-16-146.hispeed.ch)
on: Sun Jun 8 03:15:24 EDT 2003
Vadagam is not used for seasoning. It is like pappad, vattal etc. deep fried in oil and eaten as a side-dish. (can also be used to accompany a peg or two!)
There are different types of vadagam. Mostly they are made either with rice or with saabu-dhana (jawwarisi).
- From: Ramadas (@ dclient80-218-16-146.hispeed.ch)
on: Sun Jun 8 04:00:24 EDT 2003
I think forumhub already has what you are looking for:
http://forumhub.com/southfood/25906.04.18.24.html
- From: Mrs.Mano (@ 195.229.252.86)
on: Sun Jun 8 04:23:42 EDT 2003
Hello Viv!
I think that you are mentioning the black coloured vadagam which is used in kuzhambu, curries and also thokaiyal in Tamilnadu. Am I right? If you want the same, then I will post its recipe.
- From: jm (@ 203.116.61.131)
on: Sun Jun 8 23:53:06 EDT 2003
vadam
Ingredients:
1/2 lb rice flour
2 pints water
2 tsp baking soda
1-2 tsp cumin seeds
Method:
Boil the water in a large pan, turn the heat low and mix in the rice flour, stirring all the time.
Add salt, baking soda and cumin seeds. Mix well, break up any lumps. Cover with a tight lid and keep it at the lowest heat for about 60 minutes.
Once the mixture is cool enough, take about 2 tbsp full and spread it in a round shape on aluminum sheets. Repeat until all the mixture is finished.
Leave them to dry in an open area. When they are completely dried, store them in a closed lid container. They should be deep fried in oil before serving.
While frying they almost triple their original size and can be used as a savoury with tea and drinks.
Rice Appalam (Wafer)
Rice - 2 cups, sago - 1/4 cup, Grind into a very nice powder. Grind 8 green chillies, 1/2 tsp salt and 1/4 tsp asafoetida.Add 2 cups of water to the ground paste and bring it to boil.Add the ground rice flour to this and cook for 1 minute. Stir well. Add 3 tsp ghee and knead the flour well so that the flour becomes very soft. Make even sized balls with this flour. Grease the hand with ghee and knead the ball well until it becomes very soft. Then roll it with a roller as in poori to form a thin round shape.Dip the top side of the shape in dry flour everytime you roll the flour.This will help to get the round shape easily. Repeat this procedure for all the balls until all the balls are over. Spread these on a sheet of paper and dry it in the sun or under the fan.
- From: Hemant (@ 203.195.208.26)
on: Mon Jun 9 00:42:16 EDT 2003
Hello,
Mrs.Mano is right.
Vadagam is generally used in preparing sambar and Kozumbu by Mudaliars.
- From: Miami (@ 0-1pool108-12.nas4.peoria1.il.us.da.qwest.net)
on: Mon Jun 9 07:46:45 EDT 2003
There are 2 types here - one is called vadagam or vadaam and the other is vathal. Vadagam is made with rice flour as Jm has written. I think Mrs Mano refers to the sundakkai/manathakkaali vathal type.
- From: Viv (@ 212.72.5.190)
on: Mon Jun 9 09:41:12 EDT 2003
Mrs. Mano - Yes, that's the recipe that I want. Could you post the same if possible. Thanks a ton.
- From: Mrs.Mano (@ 195.229.252.86)
on: Tue Jun 10 11:07:25 EDT 2003
Hello Viv!
Here is the recipe of ‘Vadagam’. I t is also called as ‘karuvadagam’ . This is used in fish kuzhambu, mutton kuzhambu, some curries and also used in preparing thokaiyal.
VADAGHAM:
Ingredients needed:
Small onions-3kg, 6 whole garlic pods, mustard seeds-200gms, fenugreek seeds-100gms, split black gram-250gms, cumin seeds-250grams, salt especially crystal salt-2 handfuls, castor oil-200ml,
Method:
Remove the outer skins and chop onions and garlic finely. Add all the other things with it. These combined ingredients are always pressurised and smashed in a ‘ural’ lightly. Instead you can crush them with a hammer lightly so that they can be moulded into balls.[lemon sized balls]. Take care not to crush them in full force then the juice will ooze out. Make the balls and place them all in a flat 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 4 or 5 days until they are well dried.. Then you can keep them for a whole year-even for more days.
- From: Viv (@ 212.72.17.101)
on: Tue Jun 10 13:09:27 EDT 2003
Thank you Mrs.Mano.
Are you sure about the castor oil? If so, should the castor oil be warmed before use to get rid of the strong smell of the oil.
Viv
- From: Mrs.Mano (@ 195.229.252.86)
on: Tue Jun 10 14:13:31 EDT 2003
Hello Viv!
Castor oil is added to keep the vadagham for a long life. No other oil is added. When it is mixed with the onion and garlic with the above spices, its strong smell will disappear even in the beginning stage.
- From: Hemant (@ 203.195.208.26)
on: Tue Jun 10 21:21:47 EDT 2003
Let me add that Castor oil has unique property to keep the insects and bacteria away.
Castor oil does not let oxidation of food to take place .It actually acts as encapsulator.
Thanks Mrs .Mano, I had lost your recipe.
Now I can save it . !!
Hello Mrs.Mano,
Please send some more recipes for Guest column.
- From: Mrs.Mano (@ 195.229.252.86)
on: Tue Jun 10 23:55:55 EDT 2003
Hello Mr. Hemant!
Thank you very much for the valuable informations about the castor oil.
I will soon send some recipes for the guest column. Thanks.
- From: Tara (@ h00c002db2e5d.ne.client2.attbi.com)
on: Wed Jun 11 16:06:16 EDT 2003
In our house, my mom used to add gingelly oil and the aroma of the vadagam used to be so good.
- From: param (@ 12-252-111-195.client.attbi.com)
on: Fri Jul 18 20:42:51 EDT 2003
Thanks for viv,hemant,mrs.mano and to tara also.
I have been looking the recipe for vadagam in all most all websites,i didn't get the right one , like you've mentioned,only doubt is gingelly oil can be used or not, that too Tara confirmed it.
thank you guys.
- From: M.R. Ananthraman (@ dsl095.51.101.203.touchtelindia.net)
on: Tue Aug 31 04:29:26
Available Ribbon Vadam, Vengayum Vadam, Vazhaithandu vadam, Kata Vadam/Karvadam
Neetu Vadam,Javarshi Vadam ,Chakkai Papdam,
Elai Vadam,Tender Mango Pickles (our speciality)
Veplai katti,Mathangalikay vettal,Tmarakazgangu vettal- Available in bulk. Made by Brahmin Iyers
in very hygenic & traditional methods.
Tailor made products also available
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