Chutneys are always handy during our weekday busy morning hours where we cant make elaborate breakfast. Amma makes this chutney often and I love the vengaya vadagam flavour the most in this chutney. This is best with soft oothappam.
Vengaya Vadagam Chutney Recipe - IngredientsServes: 2Cooking & PreparationTime: 15 mins
Onion - 2 medium sized sliced lengthwise
Thalippu(Seasoned) Vengaya Vadagam - 1 tsp
Dried Red Chillies - 2
Tamarind - 1 tsp
Gingelly / Cooking Oil - 1 tsp
Salt - to taste
Method:
1.Heat oil - add vadagam and fry for a minute. Then add red chillies and sliced onion.
2.Fry till golden brown then add tamarind and fry for another 2-3 mins until onions turn even more browned.
3.Cool down completely and grind it along with salt and little water to a semi fine paste. Adjust water according to chutney consistency.
Add gingelly oil / ghee while serving.
My Notes:
- You can get vengaya vadagam in supermarkets like nilgiris. Do not add more as the chutney will become bitter.The vadagam comes in lemon sized balls, you can shred it and use when required. Keep refrigerated until use.
- The vadagam can be used for seasoning for kara kulambu, fish kulambu and even for paruppu urundai kulambu.
- This suits best for both idli and dosa.
- The chutney keeps well only for a day so consume it accordingly.
very unique..will try it..
ReplyDeletePictures are tempting. Have seen vadagam in supermarkets. But seems bit salty. What abt the one which you got from Nilgiris Sharmi?
ReplyDeleteThe one I used here is from a local shop got from Trichy from my aunt :) But my friend said the one from nilgiris is good....
DeleteThanks Sharmi. My mom sends it once in a while. but never tried outside. Will try getting one from there.
DeleteLooks yummy and tempting. Love the vadagam pic a lot.I've tried Rava idly, methi thepla from your site and they turned out awesome
ReplyDeleteNever heard about vadagam chutney ..wish to taste it soon.. :)
ReplyDeleteThat is an interesting ingredient.... looks so flavorful!!!
ReplyDeleteSowmya
Ongoing Event - SYF&HWS - Ginger
Chutney looks simply yummy. Wonderfully prepared dear.
ReplyDeleteDeepa
My MIL will make this chutney for idli and dosai.
ReplyDeleteI have heard DH talk about this.. lovely recipe.. wish you could send to the Taste of the Tropics event for this month..
ReplyDeleteLooks very good. I used to pack this during my India trip. This time I totally forgot :-(. Happy New Year to you and your Family !!
ReplyDeletelove this...this is new for me
ReplyDeletehttp://great-secret-of-life.blogspot.com
My grandma do her vengaya chutney quite often this way, but dunno why i never tried making them, fingerlicking chutney.
ReplyDeleteChutney with vadagam sounds interesting...might have tasted yummy with those plain dosa !
ReplyDeleteThis is pretty new to me Sharmi.. looks quite interesting :)
ReplyDeleteHavent tasted this but have heard from elders :) Looks tempting
ReplyDeleteLooks yummy!! I have never tried this chutney before.
ReplyDeletevery new and innovative idea..
ReplyDelete"Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th
SYF&HWS - Cook With SPICES" Series
South Indian Cooking
Mom makes vadagam at home and I happily pack it in bags :). Chutney looks yummy.
ReplyDeleteVardhini
Event: New U - 2013
That's new to me. Looks delicious!
ReplyDeleteWe do make this one almost the same way,use grated coconut along with onion..looks tempting...
ReplyDeleteThats looks so delish!. Book marked. Must try this very soon.
ReplyDeletethe vengaya vadagam they use it for most of the keerai preparation ! photos are tempting
ReplyDeleteThat is totally new to me. Where can I get this in Mumbai?
ReplyDeleteTry in any aupermarket,am sure they will have it
DeleteThanks for the reply! I will definitely try.
DeleteThis chutney is new to me. Looks good too. Will surely try it out.
ReplyDeleteI prepare this similar way.. goes well with idlys and dosas :)
ReplyDeleteVery new and interesting chutney
ReplyDelete