Milagu Sadam with Vadagam

Ingredients

• 500 g Shallots (Peeled, also known as chinna vengayam)
• 100 g Garlic (Peeled)
• 2 tbsp Mustard Seeds
• 2 tbsp Urad Dal
• 2 tbsp Chana Dal
• 1 tbsp Cumin Seeds
• 1 tsp Fenugreek Seeds
• 0.5 cup Curry Leaves (Fresh, washed and thoroughly patted dry)
• 1 tbsp Turmeric Powder
• 1 tsp Asafoetida (Also known as hing)
• 2 tbsp Rock Salt (Preferred for preservation, can be substituted with sea salt)
• 0.25 cup Castor Oil (Essential for authentic flavor and preservation)

Instructions

1. 1

   Prepare Aromatics (15 minutes)

   • In a food processor or using a mortar and pestle, coarsely crush the peeled shallots and garlic. Avoid making a fine paste; a chunky, uneven texture is crucial for the final product.
   • Ensure the curry leaves are completely dry before use. If freshly washed, pat them dry with a towel and let them air dry for an hour.
2. 2

   Mix Ingredients (10 minutes)

   • In a large, wide, non-reactive bowl (glass or stainless steel), combine the crushed shallots and garlic.
   • Add all the dry ingredients: mustard seeds, urad dal, chana dal, cumin seeds, fenugreek seeds, dry curry leaves, turmeric powder, asafoetida, and rock salt.
   • Pour in the castor oil. Using your hands, mix everything thoroughly until every ingredient is well-coated with oil and spices. The mixture should be homogenous.
3. 3

   Initial Sun-Drying (3 Days)

   • Spread the mixture evenly on a large tray or a clean cotton cloth. The layer should be relatively thin to promote even drying.
   • Cover the tray with a fine net or muslin cloth to protect it from dust, insects, and birds.
   • Place it in direct, strong sunlight for the entire day (at least 6-8 hours).