KUGAN'S KITCHEN PART 3

Kugan...is motchai our channa dhal?? :P

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Originally Posted by kugan98

[tscii]Nowadays seldom people make this curry vadagam.
Its easier to buy than to make. I make my own so that I use all clean ingredients and make it clean. I do it 6 months once.
My aunt makes a very tasty chutney using the ridgegourd skin and the vadagam. I will get the recipe soon.


CURRY VADAGAM

Ingredients:
250 grms small red onions
200 grms garlic pips
125 grms toor dal
20 grms urad dal
20 grms cumin seeds
20 grms mustard seeds
20 grms curry leaves
15 grms tumeric powder
¼ cup of oil
2 tbs of salt

Method:
Skin the onions and garlic, wipe them dry.
Chop both the onions and garlic into fine pieces
Chop also the curry leaves also into fine pieces
Grind the toor dal and urad dal into coarse powder.
Add all the other ingredients except the oil.
Crush them lightly so that they can be moulded into balls.
Dry them in the hot sun.

In the evening break all of them, add half of the oil and mix well.
Make them into balls again. Next morning dry them in the sun again.
Again in the evening do the same process using the other half portion of the oil.
Now dry the balls in the hot sun for about 15 days, till it becomes hard.
Store them in a air tight container.

NOTE: Normally castor oil is used. Since this oil is banned in Malaysia,
I use gingelly oil.


Last few Vadagams made 6 months ago:

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[img]http://img704.imageshack.us/img704/1207/img0016oa.jpg[/img]

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Vadagams made 4 days ago,still drying:

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[img]http://img231.imageshack.us/img231/4887/vadagamone.jpg[/img]

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What are these curry vagadams used for? Is it used for cooking purposes or eaten just like that. I have never come across these b4...adhaan asking..!! :wink:

Oops!! just read your posting again and realised its used for cooking dishes. I think it would be tasty too....vagadams ingredients are superb..!! ..yummy...yummmmy :D

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Originally Posted by kugan98

Suvai nga, vadagams are used for seasoning in the gravy, poriyal,
kutoo and chutneys. vadagams give a special aroma and flavour for the dishes.
The dal are raw and ground into coarse powder.
Suvai nga when we want to cook a gravy, normally we will pour oil in the pot, then break up the vadagam into pieces, and use little or more according to the amount of gravy or poriyal you want to do.
these vadagams are only seasonings.

Suvai I will get the recipe from my aunt and post it for everyone.
you can mix the chutney into rice like puli saatham.
You can take the rice in a tiffin box for lunch to office.
Thanks. Kugan98

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Kugan....I just read this posting and now I got my answers to my earlier questions.....so vagadams are actually seasonings for gravy etc. Where can we get to buy them? How abt the Indian stores in Brickfields?

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Originally Posted by suvai

kugan nga...onga temple visits & pulao (looks very yummy) ellaamey jor jor...:-) awesome that u visited a new temple.......
...pasanga santhosham thaan periyavanga santhosham...glad all the kids enjoyed & were up till early AM..;-)

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Yes I must agree with you Suvai.....looks so tempting that I kept swallowing my saliva....sorry this makes me look like a big glutton... :oops:...I blame Kugan for this..!! :roll:

Sonu thanks for all your posts.
Glad that you are active in asking questions.
Only then the thread will be active.

I doubt you can buy it in Brickfields, as Malaysians mostly
do not use this vadagam. I use as I am from India :lol:

Motchai is not channa dal.
Channa dal is chick peas, we call the big ones sudesi kachang,
and the smaller ones as kondakadalai.

Motchai in englis is called vaal beans or field beans.
I will post a picture of it for you.
Thanks Kugan98

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Originally Posted by NOV

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Originally Posted by kugan98

I will start a thing in my family that every month we visit one new temple around Selangor first.

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:D
Don't forget to visit me when you come to Subang Jaya Perumal temple. :D

Here's a sample list of temples in Selangor:

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Sri Subramaniam Kovil Batu Caves
Sri Subramaniar Alayam Sepang, Selangor
Sri Sitthi Vinayagar Kovil P.J. Selangor
Sri Sakthi Easwari Kovil P.J. Selangor
Sri Shivan Temple Bukit Gasing,Selangor
Sri Subramaniar Kovil P.J. Selangor
Sri Subramania Swamy Kovil Klang, Selangor
Sri Sivan Kovil Kota Road, Klang, Selangor
Sri Maha Mariamman Kovil Klang, Selangor
Sri Selva Vinayagar Kovil Klang, Selangor
Sri Raja Rajeswary Kovil Ampang
Sri Sakthi Vinayagar Alayam Ampang
Sri Thruga Parameswary Amman Alayam Kampung Tumbuk, Tanjong Sepat, Selangor
Sri Subramaniaswami Temple Paribalana Sabai Kajang
Sri Sundaraja Perumal Kovil Klang, Selangor
Sri Maha Mariamman Temple Telok Panglima Garang, Banting
Sri Maha Mariamman Temple Klang (Istana)
Sri Vartharaja Perumal Temple SS 13 Subang Jaya, Selangor
Sri Verrakathy Vinayagar Temple Rawang, Selangor
Seafield Sri Maha Mariamman Temple, Subang Jaya.
Sri Murugan Tenmple, Persiaran Selangor, Shah Alam (CSR Sugar)
Sri Murugan Temple Bandar Sunway, Subang Jaya.
Sri Vengadachalapathy Temple, Puchong, Subang Jaya.
Sri Maha Kaliamman Temple, Seafield, Subang Jaya.
Sri Subramaniar Aalaya, Semenyih.
Sri Maha Mariamman Temple, Ladang Rinching, Semenyih
Sri Veppilaikari Mariamman Aalayam, Sa-ringgit Est, Semenyih
Sri Maha Mariamman Temple, HICOM, Shah Alam.
Sri Maha Muneswaran Alayam(Jalan e3/1),Taman Ehsan kepong
Sri Rajarajeswari Alayam,Taman Sri Sentosa,Klang,Selangor
Sri Subramaniar Kovil,Port Klang,Selangor

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Thanks Nov....its very thoughtful of you to give us the list of temples here in Malaysia....I got married at the old Sri Sitthi Vinayagar Kovil P.J. Selangor..now its much bigger after renovation.. :D

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Originally Posted by kugan98

Sonu thanks for all your posts.
Glad that you are active in asking questions.
Only then the thread will be active.

I doubt you can buy it in Brickfields, as Malaysians mostly
do not use this vadagam. I use as I am from India :lol:

Motchai is not channa dal.
Channa dal is chick peas, we call the big ones sudesi kachang,
and the smaller ones as kondakadalai.

Motchai in englis is called vaal beans or field beans.
I will post a picture of it for you.
Thanks Kugan98

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Thanks Kugan....that means I have yet to taste these beans. Looking forward to your pic of this field beans.. :D

Kugan...my frens call it Motchai kottai...is it the same?? They cook it with anchovies or dried Kurau fish. I have not tasted it anyway.... :D

Sonu, I am sure you know what is motchai,
literally they call it " motchai kottai " :lol:

They use to add it to dried fish curry.
Kugan98

You're welcome Soni... another one bites the dust :lol: