Tempering, the twist of all South Indian delicacies, requires the best ingredients. We, in Gowri shop, have sourced the most authentic recipe of tempering vadagam, made in the most traditional way. It is made only of small onions, which increases the taste up a notch, in castor oil. It is a grandma’s recipe, followed by generations and haven’t compromised its taste down the way.
Good for –
Keerai paruppu kootu; Keerai masiyal; Kaai Kadayal, Dhal thadka, Paruppu kadayal, Sambar, Rasam, Lunch kootu kulambu & to your preference
That Traditional grandma’s recipe –
Small onion, garlic, crushed, mixed with rock salt. Soaked for few days.
Stained the water, sun dried.
In that stained water other ingredients are mixed.
Then Mixed to dried onion, again sun dried.
This can be stored at room temperature in dry box for more than one year.