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A traditional South Indian sun-dried seasoning made with shallots, garlic, and a blend of aromatic spices. Vadagam adds a unique, deep umami flavor when used for tempering sambar, kuzhambu, and curries. A pantry staple in Tamil households, this recipe follows the authentic multi-day sun-drying process.
For 40 servings
Prepare Aromatics (15 minutes)
Mix Ingredients (10 minutes)
Initial Sun-Drying (3 Days)
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A traditional South Indian sun-dried seasoning made with shallots, garlic, and a blend of aromatic spices. Vadagam adds a unique, deep umami flavor when used for tempering sambar, kuzhambu, and curries. A pantry staple in Tamil households, this recipe follows the authentic multi-day sun-drying process.
This south_indian recipe takes 45 minutes to prepare and yields 40 servings. At 33.12 calories per serving with 0.91g of protein, it's a moderately challenging recipe perfect for .
Form Balls and Continue Drying (4-5 Days)
Final Check and Storage (5 minutes)
Add 10-15 dried red chilies (stemmed) along with the shallots and garlic in the crushing stage for a spicy kick.
For a slightly different aromatic profile, add 1 tablespoon of fennel seeds (saunf) to the spice mix.
For a Jain-friendly or Sattvic version, you can omit the garlic and slightly increase the quantity of shallots.
The blend of spices like cumin, fenugreek, and asafoetida is well-known in Ayurveda for stimulating digestive enzymes, reducing gas, and preventing indigestion.
Garlic and shallots are rich in allicin and other sulfur compounds, while turmeric contains curcumin. These powerful antioxidants help combat oxidative stress in the body.
Vadagam provides a complex umami and savory flavor to dishes, allowing you to reduce the amount of salt and eliminate the need for artificial flavor enhancers like MSG.
The slow sun-drying process allows for a mild fermentation, which can introduce beneficial microbes that support a healthy gut microbiome.
Vadagam is a traditional Tamil seasoning used for tempering (tadka/thalipu). You crumble a small piece into hot oil at the start of cooking to infuse dishes like sambar, vatha kuzhambu, kara kuzhambu, and vegetable stir-fries (poriyal) with a deep, savory, and aromatic flavor.
Each vadagam ball (approximately 10 grams) contains about 35-40 calories, primarily from the castor oil and dals used in its preparation.
Yes, in moderation, Vadagam can be a healthy addition to your diet. It is made from natural ingredients like shallots, garlic, and spices, which have digestive and anti-inflammatory properties. The fermentation during sun-drying can also be beneficial for gut health. It's a natural flavor enhancer, reducing the need for artificial additives.
Castor oil serves two critical purposes in Vadagam. First, it acts as a natural preservative, preventing spoilage and allowing the vadagam to be stored for over a year without refrigeration. Second, it imparts a unique, pungent, and authentic flavor that cannot be replicated with other oils.
While traditional Vadagam relies on intense sunlight, you can use alternatives in less sunny climates. You can use a food dehydrator set to a low temperature (around 50-60°C / 120-140°F) or an oven on its lowest setting with the door slightly ajar. However, the flavor profile developed through slow sun-drying and fermentation will be different.
If dried properly until it is rock-hard and stored in a completely airtight container away from moisture, Vadagam can last for more than a year at room temperature. Its flavor actually matures and deepens over time.