24 ONION (VENGAYA) VADAGAM

Onion(Vengaya) Vadams/Vadagams/Vadiyalu/Vathal/Sandige/Fryums


Summer time is the right and best time to prepare all the sun dried vadagams at home and store it for almost a year. My mom and grandma used to wake up very early in the morning and start preparing the dough/ mix for making the vadagams and with some help from a maid start pouring/ dropping the mix to sun dry on top of our terrace before the sun comes out or else it will be very difficult to stay out and work.

At my house like many other houses vadagams are fully home made and prepared and stored for a year. Now my mom does make vadagams for all her 3 children and sends it every year without fail. So she tries to do each of vadagams at a time so that she can pass it all 3 of us that includes my sister, me and brother who all live in US. Though our lunch consists of rice, veggie and some dhal and curries, a small fried portion of some vadagams goes best with all and nothing tastes more good than home made ones. All types of vadagams prepared at home are a great hit at my home among relatives and friends. This recipe is direct from my mom. This summer want to post some preserves/powders and fryums one by one as much possible.


Starting with my first post on vadagams, I want to post our family favourite Onion Vadagam. This vadagam is so tasty that you feel like having with any type of dhal or curries daily.
Though this vadagam is made with urad dhal, it is called as Vengaya( onion) Vadagam.

Urad dhal/Uddi pappu/Uddina bele/ Ulundhu - 1 tumbler(glass or apporx 1 1/2 cups)
Onion(sambar/pearl/small onions) - 1/2 KG ( Peeled and chopped fine)
Green Chillie - 50 Gms( chopped fine)
Curry Leaves - Few sprigs chopped fine
Asafoetida/Hing/Perungayam - 1 tbsp
Methi/Fenugreek Seeds/ Menthya/Menthi/Vendhayam - 1 tsp
Salt as needed

Wash and soaK Urad dhal along with methi seeds for 2 hours. Later drain the water and grind to a thick paste. Note the paste has to be very thick. Remove and transfer to a big mixing bowl. To it add chopped onion, curry leaves, green chillies, asafoetida and salt. Mix well.

Spread a cloth preferably a saree( grandma says synthetic works best). Have an other bowl with water.


Start taking some mix in hands between your palm and fingers and drop a small portion in the saree and repeat the same leaving a small gap between each. If the mix sticks to your hand, then dip your hands in the water and wet and start preparing the vadagams until you are done with the mix. Sun dry for at least 2 days. At the end of the second day remove the dried vadagams one by one carefully. Third day spread it in a big plate or cloth and sun dry until it is completely dry or dry it again for another day. Remove and store it in a air tight container.


For frying:-
Heat oil for deep frying. The oil should be hot and not piping hot like frying other vadagams. Once hot reduce flame and start adding in small batches that has to be fried as and when required. Carefuly fry till nice brown and again make sure the oil is not very hot or it will make the onion vadagams to turn black in few seconds and turn bitter. The slower the heat and the nice color tastes good.





24 comments/Reactions:

lata raja said...

Padma I make vengaya vadagam with pounded rice and sago...using urad like the kuzhambu karuvadam is new to me. Thanks for sharing a great and quick vadagam.

Shanavi said...

My mom makes this vadagam very often.. Looks good

Hamaree Rasoi said...

really this is the perfect time to make all kind of papads and pickles.
Nice fryums
Deepa
Hamaree Rasoi

Reshmi Mahesh said...

Yummy fryms....

Suman Singh said...

Looks authentic and perfect..great recipe..thanks for sharing!

Hari Chandana said...

I too make this vadiyalu recipe... yours looks simply awesome and perfect.. lovely clicks !!
Indian Cuisine

Varunavi said...

We call his vadiyam,my mom does this...

I have this post in my drafts,will post it shortly.

Treat and Trick said...

Looks perfect and yummy! Thanks for sharing this great recipe...

Now Serving said...

I am drooling at the thought of roasting these and putting them in a rasavangi! total awesomeness!

Priya (Yallapantula) Mitharwal said...

That's why I love summer as we can do all these delicious yummy vadas and sun dried stuff :)

Swathi said...

Yummy vadagam, nice recipe, love to try them.

Priya said...

Havent had this vadagam since a long,makes me nostalgic..

Swathi said...

Love this vadgam, i will try.

divya said...

wow..yummy with rasham rice...

GEETHA ACHAL said...

Love the vathals....Thanks for sharing...

Harini said...

Never heard of onions in these type of vadiyams..shall give it a shot this summer!

Torviewtoronto said...

looks delicious flavourful with onion

SravsCulinaryConcepts said...

wow love this vadiyam with sambar rice !!

Pushpa said...

We call this varugul,love having them with rice,looks delicious.

Uma said...

looks so delicious.

Raji said...

Onion vadams are one of my fav...my paati used to make these for me. This will taste awesome with sambar rice.

Prathima Rao said...

The right season for papads!! Looks tempting!!
Prathima Rao
Prats Corner

Nisha said...

Love this traditional recipe

Panchpakwan said...

Ohh wow sandige looks delicious..love summer!

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Padma