Thalippu Vadagam:

Other Names:Karuvadam, Vadavam, Vadagam, Vadaam, Vadiyalu, Koppu Vadiyalu, Thalikkira Vadagam, Vadawam, Thovaiyal Vadavam, Thuvaiyal Vadavam. Tamizh Nadu Thalippu Vadagam. Tamizhar Vadagham. Mudhaliar Thalippu Vadam/ Vadagam. Vadavam, Venghaya Vadavam, Kopu Vadiyalu. Tempering Spices. Sambar, Kuzhambu, Varuval – Sesonnings.

I don’t know how to introduce/categorize this item!!! Although we (Tamilians)do our regular seasonings like anybody else…we also use this ‘Vadagam’ along with usual tempering!! It happens to be very aromatic and signaling the whole neighborhood, that you are cooking!! During summer, Mommy prepares this ‘Vadagam’ all by herself. As a kid, I have assisted her several times.

Anyways…this ‘Vadagam’ is kind of special to me. Because I didn’t make it! This is made by my mother(3 years before)!!! Raje, her maid has assisted her in chopping, grinding and sun drying them. Thanks Rajamma.:) Later Pappa got transferred & my parents moved to my native town. This whole ‘Vadagam’ was forgotten/got lost while shifting.

When I visited home(vacation) I happened to spot a container, left unnoticed in the dinning room cupboard. To my surprise, it was ‘Thalippu Vadagam’. Imagine…its been 3 years now…still perfect in color, odor, shape, texture & appearance! I was so excited and tested it immediately…it was perfect in taste. Awesome work by my Mother and kudos to Raje.

I brought just three vadagam(s) for myself (in check-in baggage). Guess what?…they are still intact! I feel bad to break them for cooking:(

Unfortunately…I don’t have the exact recipe for this:( All I could do is ‘to guess work!! Mommy did mention a few tips and corrected me while I was guessing. She promised me that next time, she will let me know the secret ingredients! So till then….

Possible Ingredients:

Mustard seeds
Fenugreek seeds
Asafoetida
Turmeric powder
Dry red chilies
Curry leaves
Chana dal
Urad dal
Thuval dal

(Mommy said…she asked Raje to stone grind thuvar dal + red chilies…from her home/using aattu kal) I don’t know the significance!!

Castor oil (I thought its Sesame oil….Mommy corrected me as Castor Oil)

Pearl Onions (Mommy was talking everything in bulk 5 kilos or so…absolutely no clue about measurements…)

Country Garlic
Tamarind puree
Rock salt

Method:

No Clue!!! All I know is chop Onions, crush garlic with skin. Grind thuvar dal + red chilies. Then mix them together with other spices(mustard, asafoetida, turmeric, curry leaves…etc). Add plenty of oil + tamarind puree. Make roundels and sun dry them. Still working on, to perfect this recipe….hope to share with you’ll in future(bit clearly).