Karu vadaham also called as "Onion Kari vadagam" is a ball shaped mixture of some kitchen condiments
that is used in tempering to give a unique flavour to the dish.Its specially used in puzhi kuzhambu and fish curry.Its also used to make chutney with some coconut which is so healthy and delicious too.You can make these balls and allow it to air dry in the summer season.
Ingredients:
Preparation:
Soak urad dhal for atleast 1/2 an hour.Then wash it and drain the excess water.
Also wash the cumin seeds,mustard and methi seeds.
Peel onion and garlic and give it a pulse in the mixie or food processor.Just a pulse.Do not grind it.
Chop the curry leaves.Then mix all the above and make balls out of it.
While making balls apply castor oil in both the palms so that it will not stick to your hands.
Also the oil helps to bind together all the ingredients,so that the ball stays firm.Apply oil as often as needed.
Then air dry the balls in sun for atleast 3 days.Make sure you cover them with a very thin cloth so that the dust may not accumulate in it.
The vadaham can now be stored in an air tight glass container for more than a year.
Vadaham Masala Powder
This vadaham is not only used in tempering but is also used like garam masala,by grinding this balls into powder.
Just grind the gry balls in mixie and use the powder in place of garam masala and other spices.It gives a unique flavour and taste.Its especially used in mushroom curry.
Tips:
The vadaham can be used to temper any food like sambar, moong dhal kootu , kaara kuzhambu,puli kuzhambu and fish curry.Just a tspn of this vadaham will provide a unique flavour.
Hope you would like my simple recipe for making kari vadaham balls.Keep visiting.Thanks!
You might also like,
Puzhi Kuzhambu
Vadaha Chutney
Fish Curry
that is used in tempering to give a unique flavour to the dish.Its specially used in puzhi kuzhambu and fish curry.Its also used to make chutney with some coconut which is so healthy and delicious too.You can make these balls and allow it to air dry in the summer season.
Ingredients:
- Mustard - 1 tspn
- Urad dhal - 1/2 cup
- Cumin - 2 tspn
- Small onions - 1/2 kg
- Methi seeds - 2 tspn
- Garlic - 3 bulbs (small variety)
- Turmeric - 1 tspn
- Hing - a pinch
- Salt - to taste
- Curry leaves - 2 springs
- Castor oil - 50 ml
Preparation:
Soak urad dhal for atleast 1/2 an hour.Then wash it and drain the excess water.
Also wash the cumin seeds,mustard and methi seeds.
Peel onion and garlic and give it a pulse in the mixie or food processor.Just a pulse.Do not grind it.
Chop the curry leaves.Then mix all the above and make balls out of it.
While making balls apply castor oil in both the palms so that it will not stick to your hands.
Also the oil helps to bind together all the ingredients,so that the ball stays firm.Apply oil as often as needed.
Then air dry the balls in sun for atleast 3 days.Make sure you cover them with a very thin cloth so that the dust may not accumulate in it.
The vadaham can now be stored in an air tight glass container for more than a year.
Vadaham Masala Powder
This vadaham is not only used in tempering but is also used like garam masala,by grinding this balls into powder.
Just grind the gry balls in mixie and use the powder in place of garam masala and other spices.It gives a unique flavour and taste.Its especially used in mushroom curry.
Tips:
The vadaham can be used to temper any food like sambar, moong dhal kootu , kaara kuzhambu,puli kuzhambu and fish curry.Just a tspn of this vadaham will provide a unique flavour.
Hope you would like my simple recipe for making kari vadaham balls.Keep visiting.Thanks!
You might also like,
Puzhi Kuzhambu
Vadaha Chutney
Fish Curry
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