At hommix, this traditional variety is made by hand that adds a homemade touch and authentic flavor to your dishes, making them more delicious and aromatic. We also make sure to choose a clean and hygienic spot for drying as drying process is curcial for preserving the vadagam and intensifying its flavors.
Ingredients: Onion, garlic, cumin, mustard seeds, red chilly, urad dal, curry leaves, gingelly oil and salt.
Storage and Shelf life: The shelf life is 12 months from the date of packaging.
Store the vadagam in a dry place to prevent moisture absorption.
Frying vengaya vadagam in low heat ensures that the onions and spices inside get cooked thoroughly while maintaining a crispy texture. It also allows the flavors to develop slowly resulting in a delicious and aromatic condiment to enhance your dishes.
Vengaya Vadagam is primarily used as flavoring agent in South Indian cuisine. It adds a unique taste and aroma to various dishes, such as sambar, rasam, Kuzhambu ( a type of curry), and even rice preparations like lemon rice. It can be added during the tempering process or ground into a powder and used as seasoning.
In Tirunelveli and surrounding regions, vengaya vadagam holds cultural and culinary significance. It is often prepared in large quantities during the summer months when onions are abundantly available and then stored for year-round use.
Vengaya vadagam adds a delightful twist to dishes , enhancing their flavor profile with its unique blend of spices and rich essence of onions.