Vadams-preserved temperings

The recipe makes 3 kgs

Vadams are preserved tempers used for sambhars, tamarind and fish gravies and some non-vegetarian curries. They render a unique flavor and enhance the taste of the dish.

4 kg Shallots or sambhar onionss

1/2 kg garlic

2 cups curry leaves

1 cup mustard seeds

1 cup channa dal

1 cup urad  dal

1 cup cumin seeds

½ cup fenugreek seeds

½ cup gingelly oil(used only for dipping)

2tbsp coconut oil

¼ cup fennel seeds

1)  Grind onions  and garlic coarsely .Separate garlic flakes and Grind curry leaves coarsely too.

2)  Using a wide vessel, mix onions, garlic and curry leaves. Add the mustard seeds, urad dal, channa dal, cumin seeds and fenugreek seeds one ingredient at a time,  allow the ingredients to soak overnight.

3)  The next morning, take a handful of the mixture, squeeze out the liquid into the vessel. Repeat the process till all of the mixture used. Arrange the balls on a big plate and place directly in the sunlight the whole day.

4)   Once again, Crumble the balls and add to the liquid at night, allowing it to soak through till the next morning.

5)  Repeat process every morning and night, till all the liquid is absorbed.

6)  Crumble the balls for the last time, add 2 tablespoons coconut oil and form into balls and dry in the sun. each morning, before placing the balls in the sun, smear your hands generously with gingelly oil and compress the balls in the hollows of your hands, retaining the perfect spherical shape and at the same time forcing  the moisture out.

7)  The process is repeated till the vadagams are totally dry.

8)  Lasts for as long as you want stored in air tight containers.

9)  The process may take about two weeks and it makes about 3 kgs.These days ready made vadams are available.

TIP.

 Making ones own vadams , gives it a home made flavour.

DO not attempt unless there is plenty of sunlight.

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