Indian🥬 Vegetables

Crispy Small Onion Vadagam (Thalippu Vadagam)

Name: Crispy Small Onion Vadagam (Thalippu Vadagam)
Cuisine: Indian
Ingredients: 1 kg small onions; 2 tbsp turmeric powder; 1 tbsp black pepper powder; 4 tbsp cumin seeds; 4 tbsp coriander seeds; ~1 tsp fenugreek seeds; 1 tsp red chili powder; 4 tbsp peanut oil

A classic South Indian crispy appetizer made from a mixture of small onions and spices fried until golden. Served as a side with curries or enjoyed on its own.

Adapted from a video by Indian Recipes Tamil

சின்ன வெங்காய தாளிப்பு வடகம் செய்வது | vadagam recipe | Thalippu Vadagam | Vengaya Vadagam Recipe

Watch on YouTube

Ingredients

small onionspeeled and thoroughly dried1 kg
turmeric powder2 tbsp
black pepper powder1 tbsp
cumin seeds4 tbsp
coriander seeds4 tbsp
fenugreek seeds~1 tspest.
red chili powder1 tsp
peanut oilor coconut oil4 tbsp

Steps

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1
Prepare 1 kg of small onions, peel them thoroughly, wash, and rub with your hands to ensure they are completely dry with no remaining moisture.
2
Grind the dried onions in a food processor or mixer into a fine powder. Pulse 1 to 2 times to achieve the desired powder consistency without overprocessing.
3
Transfer the ground onion powder to a wide, flat plate.
4
Add 2 tablespoons of turmeric powder to the onion powder and mix thoroughly, ensuring the spice is evenly distributed throughout.
5
Divide the mixture into 2 to 3 portions and spread them on large plates or cloth to air-dry, ensuring particles are spread out evenly. Sun-dry for 3 to 5 days until the mixture is completely dry.
6
Add cumin seeds, coriander seeds, fenugreek seeds, red chili powder, and black pepper powder to the dried mixture. Mix well to combine all spices evenly.
7
Add 4 tablespoons of peanut oil (or coconut oil) and mix thoroughly until all ingredients are well combined. Ensure the mixture remains dry, not wet.
8
Spread the mixture flat on a wide plate or cloth and continue sun-drying for at least 5 days (up to 20 days) until completely crisp and dry. The mixture should achieve a good color and crispness in the sun.
9
Once completely dry, store the vadagam in an airtight container. Serve by adding directly to curries or soups, or deep-fry in oil until golden and crispy.

Crispy Small Onion Vadagam (Thalippu Vadagam)

Ingredients

Steps

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