Thalippu vadagam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Shallot (sambar onion) - 1/4 kilogram
  2. Garlic - 2 big (20 cloves)
  3. Curry leaf - a handful
  4. Black gram - 3 tablespoon (tbsp.)
  5. Mustard seed - 1 tablespoon (tbsp.)
  6. Cumin seed - 1 tablespoon (tbsp.)
  7. Fennel seed - 1 tablespoon (tbsp.)
  8. Fenugreek seed - 1 tablespoon (tbsp.)
  9. Turmeric powder - 1 teaspoon (tsp.)
  10. Castor oil or Sesame oil - 2 or 3 tablespoon (tbsp.)
  11. Salt - 2 tablespoon (tbsp.)

PREPARATION:

  1. Remove the dry skin for shallot (sambar onion) and garlic cloves. NOTE: you can keep the skin on garlic cloves.
  2. In mixer add shallot (sambar onion), garlic and run in pulse mode 2 to 3 times. NOTE: it has to be coarse. you can crush them as well.
  3. Now add to crushed ingredients (garlic + shallot) curry leaves, turmeric powder, salt and mix well. To this add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, black gram mix well and keep it over night so all the ingredients soak well.
  4. Next day squeeze the liquid from the ingredients and dry in direct sun. NOTE: Keep the liquid don't throw it. In the evening put the dried ingredients in to liquid to soak overnight.
  5. Repeat step 4 for 3 to 4 days until all the liquid is gone and the ingredients is all dry.
  6. Once the ingredients are dry. add oil and make them into balls.

NOTES:

  1. Yield : 10 big balls : Preparation time:  3 to 4 days up to a week.
  2. Dying time varies from 3 days to 10 days until all the moisture is completely gone. if you dry them as balls takes longer. in the recipe the method used is to dry them without making a balls.
  3. Use castor oil or sesame oil.
  4. Dry them in direct sunlight.
  5. Goes well with Kuzhambu

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