Vadagam

Vadagam is the seasoning balls. Vadagams give a special aroma to the keerai and kuzhambhu varieties. It is usually made by the expert elders of the family for their daughters and the daughter-in-laws. They make it every year in the summer when the sun is hot and the onions are cheap. The stock thus made serves the whole year’s need for seasoning/thallipu. They are made into balls just for the ease of counting. When these are sundried, there would be many other sun light projects going on by the side like rice vadams (called arisi kanji vathal in tamil), dry red chillies, dry mango for future pickles (manga vathal). The kids in the house will be in the terrace all the time tasting the manga vathal and eventually say their grandmas that they were chasing away the crows. Just like baby sitting , there will be a vadagam/vathal sitter taking care to protect them from the unexpected evening showers. It takes pains but the gains are worth the pains.

 

Thalippu Vadagam also known as Vengaya Vadagam is an authentic and aromatic spice of Chettinad, made by combining several ingredients like shallots, garlic and whole spices and drying it in direct sunlight. This an aromatic tempering used in many of South Indian and Chettinad dishes like Sambar, Kuzhambu and Kootu.