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    You are here: Home / Recent Posts / Vengaya Vadagam Chutney Recipe

    Vengaya Vadagam Chutney Recipe

    January 3, 2013 by Sharmilee J 31 Comments

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    Vengaya Vadagam Chutney is a slightly bitter side dish made by grinding vadagam & onions. Vengaya Vadagam Chutney is relished as an accompaniment to Idli, Dosa and Utappam. Vengaya Vadagam Chutney Recipe is described in this post with step by step pictures.Vengaya Vadagam Chutney Recipe

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    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 RecipePin

    If you have any more questions about this Vengaya Vadagam Chutney Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Vengaya Vadagam Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Vengaya Vadagam Chutney
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    Vengaya Vadagam Chutney

    Vengaya Vadagam Chutney is a slightly bitter side dish made by grinding vadagam & onions. Vengaya Vadagam Chutney is relished as an accompaniment to Idli, Dosa and Utappam. Vengaya Vadagam Chutney Recipe is described in this post with step by step pictures.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 2 medium sized onion sliced lengthwise
    • 1 tsp thalippu seasoned vengaya vadagam
    • 2 dried red chillies
    • 1 tsp tamarind
    • 1 tsp gingelly / cooking oil
    • salt to taste

    Instructions

    • Heat oil – add vadagam and fry for a minute.
    • Then add red chillies and sliced onion.
    • Fry till golden brown then add tamarind and fry for another 2-3 mins until onions turn even more browned.
    • 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 Vengaya Vadagam Chutney.

    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.
    Nutrition Facts
    Vengaya Vadagam Chutney
    Amount Per Serving (50 g)
    Calories 94 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.2g1%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 1948mg85%
    Potassium 361mg10%
    Carbohydrates 18g6%
    Fiber 3g13%
    Sugar 9g10%
    Protein 2g4%
    Vitamin A 432IU9%
    Vitamin C 75mg91%
    Calcium 41mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Vengaya Vadagam Chutney Recipe Step by Step

    1. Heat oil – add vadagam and fry for a minute. Then add red chillies and sliced onion.
      How to make vengaya vadagam chutney - Step1Pin
    2. Fry till golden brown then add tamarind and fry for another 2-3 mins until onions turn even more browned.
      How to make vengaya vadagam chutney - Step2Pin
    3. Cool down completely and grind it along with salt and little water to a semi fine paste. Adjust water according to chutney consistency.
      How to make vengaya vadagam chutney - Step3Pin

    Add gingelly oil / ghee while serving.
    Vengaya Vadagam Chutney Recipe

    Pin

    Expert Tips

    • 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 kulambuand 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.

    Vengaya Vadagam Chutney RecipePin

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    Filed Under: Chutneys, Dips and Chutneys, For Idli, Dosa, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Aarthi

      January 03, 2013 at 3:15 pm

      very unique..will try it..

      Reply
    2. Uma Ramanujam

      January 03, 2013 at 3:27 pm

      Pictures are tempting. Have seen vadagam in supermarkets. But seems bit salty. What abt the one which you got from Nilgiris Sharmi?

      Reply
      • Sharmilee! :)

        January 03, 2013 at 3:45 pm

        The 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….

        Reply
      • Uma Ramanujam

        January 06, 2013 at 2:58 pm

        Thanks Sharmi. My mom sends it once in a while. but never tried outside. Will try getting one from there.

        Reply
      • Uma Ramanujam

        June 25, 2013 at 7:37 pm

        This one was tried and taste good 🙂 will posting in my blog soon.

        Reply
    3. Vaishnavi

      January 03, 2013 at 3:45 pm

      Looks yummy and tempting. Love the vadagam pic a lot.I've tried Rava idly, methi thepla from your site and they turned out awesome

      Reply
    4. priya

      January 03, 2013 at 3:58 pm

      Never heard about vadagam chutney ..wish to taste it soon.. 🙂

      Reply
    5. Nivedhanams Sowmya

      January 03, 2013 at 4:33 pm

      That is an interesting ingredient…. looks so flavorful!!!
      Sowmya
      Ongoing Event – SYF&HWS – Ginger

      Reply
    6. Hamaree Rasoi

      January 03, 2013 at 5:47 pm

      Chutney looks simply yummy. Wonderfully prepared dear.
      Deepa

      Reply
    7. Savitha Ganesan

      January 03, 2013 at 6:23 pm

      My MIL will make this chutney for idli and dosai.

      Reply
    8. Krithi Karthi

      January 03, 2013 at 7:50 pm

      I have heard DH talk about this.. lovely recipe.. wish you could send to the Taste of the Tropics event for this month..

      Reply
    9. Shabitha Karthikeyan

      January 04, 2013 at 12:35 am

      Looks very good. I used to pack this during my India trip. This time I totally forgot :-(. Happy New Year to you and your Family !!

      Reply
    10. Veena Theagarajan

      January 04, 2013 at 12:46 am

      love this…this is new for me
      http://great-secret-of-life.blogspot.com

      Reply
    11. Priya

      January 04, 2013 at 1:22 am

      My grandma do her vengaya chutney quite often this way, but dunno why i never tried making them, fingerlicking chutney.

      Reply
    12. Sangeetha

      January 04, 2013 at 2:07 am

      Chutney with vadagam sounds interesting…might have tasted yummy with those plain dosa !

      Reply
    13. Nithya

      January 04, 2013 at 7:56 am

      This is pretty new to me Sharmi.. looks quite interesting 🙂

      Reply
    14. RAKS KITCHEN

      January 04, 2013 at 8:16 am

      Havent tasted this but have heard from elders 🙂 Looks tempting

      Reply
    15. Purabi Naha

      January 04, 2013 at 9:08 am

      Looks yummy!! I have never tried this chutney before.

      Reply
    16. ANU

      January 04, 2013 at 2:56 pm

      very new and innovative idea..
      "Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th
      SYF&HWS – Cook With SPICES" Series
      South Indian Cooking

      Reply
    17. Vardhini

      January 04, 2013 at 3:11 pm

      Mom makes vadagam at home and I happily pack it in bags :). Chutney looks yummy.

      Vardhini
      Event: New U – 2013

      Reply
    18. M D

      January 04, 2013 at 5:00 pm

      That's new to me. Looks delicious!

      Reply
    19. Nalini's Kitchen

      January 04, 2013 at 5:18 pm

      We do make this one almost the same way,use grated coconut along with onion..looks tempting…

      Reply
    20. Prabha

      January 05, 2013 at 12:11 am

      Thats looks so delish!. Book marked. Must try this very soon.

      Reply
    21. APARNARAJESHKUMAR

      January 05, 2013 at 8:47 am

      the vengaya vadagam they use it for most of the keerai preparation ! photos are tempting

      Reply
    22. Dipti Joshi

      January 05, 2013 at 4:53 pm

      That is totally new to me. Where can I get this in Mumbai?

      Reply
      • Sharmilee! :)

        January 06, 2013 at 4:32 am

        Try in any aupermarket,am sure they will have it

        Reply
      • Dipti Joshi

        January 06, 2013 at 5:06 pm

        Thanks for the reply! I will definitely try.

        Reply
    23. Shobha Kamath

      January 06, 2013 at 3:57 pm

      This chutney is new to me. Looks good too. Will surely try it out.

      Reply
    24. manjooo

      January 08, 2013 at 5:07 am

      I prepare this similar way.. goes well with idlys and dosas 🙂

      Reply
    25. Jeyashrisuresh

      January 08, 2013 at 2:04 pm

      Very new and interesting chutney

      Reply
    26. Theresa

      March 03, 2014 at 4:20 pm

      Hi Sharmi,
      When it is possible plz share how to make the vadagam.

      Reply

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