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Thalippu Vengaya Vadagam (South Indian Seasoning) Chutney/Thuvayal

Thalippu_Vengaya_Vadagam_South_Indian_Seasoning_Chutney_Thuvayal_1 In Tamil Nadu, traditional Thalippu Vengaya Vadagam is used as an instant seasoning in some dishes like kara kuzhambu/sambar/kootu. This vadagam can also be used to prepare a nice chutney/thuvayal. It goes well as a side dish to idli/dosa and also with hot steamed rice.

I used coconut, red chilli and tamarind with vadagam to prepare this Thalippu Vengaya Vadagam (South Indian Seasoning) Chutney/Thuvayal.

Ingredients

  • Red chilli – 6 no
  • Grated coconut – 2 heaped tablespoon
  • Vadagam – 2 heaped tablespoon
  • Tamarind – small goose berry size
  • Salt – as per need
  • Oil – 2 teaspoon

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Method

  • Heat a pan with little oil; fry red chilies, then add tamarind and fry for few seconds; then add grated coconut, fry for few seconds and remove.

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  • Add remaining oil, fry vadagam till brown and crisp.

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  • Now all fried ingredients are ready for grinding.

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  • In a mixer grinder, take fried red chilli, coconut, tamarind and salt; add water as needed to grind it to a paste.

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  • Now add fried vadagam and grind for few more seconds as a coarse paste and remove.

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  • Now aromatic Thalippu Vengaya Vadagam (South Indian Seasoning) Chutney/Thuvayal is ready.

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  • Serve this Vadagam Chutney/Thuvayal with idli/dosa, steamed rice or curd rice.

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Tips

  • For better results, vadagam should be fried in low flame with little oil till brown and crisp.

{ 6 comments… add one }

  • Jayashree February 2, 2011, 1:13 pm

    Is vadagam the same as vadam? Is it something that is available in stores?

  • Priya February 2, 2011, 2:21 pm

    Mouthwatering here, my fav.

  • Kalpana Sareesh February 3, 2011, 3:04 pm

    my granny prepares this vadavam during summer n stores it for the rest of the yr n it always smells n taste wonderful..n the chutney is absolute awesome..

  • Anu February 16, 2011, 4:39 pm

    Comment on the TIPS (For better results, vadagam should be fried in low flame with little oil till brown and crisp.) For those who want to make this…. sun dry small pieces of the Chutney/Thuvayal on a clean white cloth till its completely dry…. then follow the Tips. Hmmmm… Tasty Dish. Thanks Cook@Ease.

  • Anu February 16, 2011, 4:49 pm

    Sorry… Understood the Tips wrongly…. We’ve to but the vadagam off the self and then follow the tips.

  • RBR.LAKSHMI July 4, 2011, 6:24 pm

    EASY,GOOD AND USEFUL RECIPE..

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