Description
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
Ingredients
Small onion
Garlic
Rock salt
Castor oil
Groundnut Oil
Turmeric powder
Hing
Mustard seeds
Ulundu dhal
Jeera
Curry leaves
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.
Geetha Sakthi –
Last week thalippu vadakam ungalidam vanginen , Nan romba varusama thalippu vadakam kadaila vaangi than use panni irrukenga, but unga thalippu vadakam mathri Nan yengayum vangala use pannala, sema taste meenkulambu , pulikulambu, morkulabu and pasiparupu kathrika sambarku sema combination .keep it up your quality products..👌👌