Vadagath Thuvayal | How to make Vadagath Thuvayal

By Divya   |  6th Jul 2016  |  
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  • Vadagath Thuvayal, How to make Vadagath Thuvayal
Vadagath Thuvayalby Divya
  • Prep Time

    5

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

31

0





Video for key ingredients

  • How to make Idli/Dosa Batter

About Vadagath Thuvayal

This recipe is my family's traditional heirloom recipe, its a very rare and unique thuvayal variety.Please note that the ingredient is vengaya(onion) vadagam and it doesnot have any english name .its available in super markets as KUZHAMBU THALIPPU VADAGAM.

Vadagath Thuvayal is delicious and authentic dish. Vadagath Thuvayal by Divya is a great option when you want something interesting to eat at home. Restaurant style Vadagath Thuvayal is liked by most people . The preparation time of this recipe is 5 minutes and it takes 5 minutes to cook it properly. Vadagath Thuvayal is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vadagath Thuvayal. Vadagath Thuvayal is an amazing dish which is perfectly appropriate for any occasion. Vadagath Thuvayal is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vadagath Thuvayal at your home.

Vadagath Thuvayal

Ingredients to make Vadagath Thuvayal

  • Vengaya thalippu vadagam-1 piece
  • Onion-1 chopped
  • Redchillies -10 numbers
  • Garlic -4 cloves
  • Rock salt-to taste
  • Tamarind -1 small gooseberry size
  • Gingelly oil-2 teaspoons

How to make Vadagath Thuvayal

  1. Heat gingelly oil in a kadai add onion, garlic, redchillies and fry for few minutes.
  2. Next add the vengaya thalippu vadagam and fry for few seconds.
  3. Grind everything together along with tamarind piece and salt with very little water to a fine paste.
  4. Serve with idli, dosa, poori, chappati and rice.

My Tip:

This thuvayal can be stored for a week. Do not fry the vadagam too much as it will become bitter.

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