Kugan's Kitchen Part 7

[FernGraebn]

PS -

I'm not sure if this is what you are looking for. Located it in the blog... Also K aka has said that it will stay for 6 months, so maybe we need to add this to our Summer Plans.!

QUOTE ---

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.
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.

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.