Karivadagam | How to make Karivadagam

By Tina Francis  |  29th Apr 2016  |  
1 review Rate It!
  • Karivadagam, How to make Karivadagam
Karivadagamby Tina Francis

About Karivadagam

Tamil Nadu's traditional tempering ingredient. This adds flavour to the curries and gravies. Summer is the suitable season to prepare Karivadagam.

Karivadagam is a delicious dish which is enjoyed by the people of every age group. The recipe by Tina Francis teaches how to make Karivadagam step by step in detail. This makes it easy to cook Karivadagam in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Karivadagam at home. This amazing and mouthwatering Karivadagam takes 25 minutes for the preparation and 30 minutes for cooking. The aroma of this Karivadagam is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Karivadagam is a good option for you. The flavour of Karivadagam is palatable and you will enjoy each and every bite of this. Try this Karivadagam and impress your family and friends.

  • Prep Time

    25

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People




Karivadagam

Ingredients to make Karivadagam

  • Small onions- 1.5 cup
  • Garlic - 1/2 cup
  • Curry leaves - 2 tbsp
  • Urad dhal - 1/4 cup
  • Mustard seeds - 1 tbsp
  • Thoor dhal - 1 tbsp
  • Cumin seeds - 1.5 tbsp
  • Methi seeds - 3/4 tbsp
  • Red chilli powder - 1 tbsp
  • Turmeric powder - 1 tsp
  • Salt
  • Castor oil - 2 tsp
  • Hing - 1 tbsp

How to make Karivadagam

  1. Peel off the onions and garlic and chop the curry leaves.
  2. Soak the urad dhal for 30 minutes.
  3. Mix all the ingredients together in a blender to make a coarse paste.
  4. Now keep this mixture in a large bowl for 24 hours till it's semi dry.
  5. On the 2nd day, add some castor oil and make balls of this mixture, then keep it in the sun. Next day take the castor oil in your palms, tighten the balls and continue this process for 4 days.
  6. After the 4th day, simply keep the balls in the sun for 2 days.
  7. Castor acts as preservative. Keep these balls in air tight containers.

My Tip:

Once in a while keep the balls in the sun to increase the shelf life.

Reviews for Karivadagam (1)

Sujata Limbu

a year ago
Nice recipe! How do we add this to curries and gravies?
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