Small onion is good for health. It cools down the body. It can cure the digestive problems. Small onions are antiseptic and antibiotic. Onions can cure common fever, cold and dry cough. If you have dry cough, chop few small onion and sauté in the ghee with two teaspoon of palm sugar and eat, the cough will go.
Kari vadagams are time consuming to make but good to eat. It tastes like onion pakodas. To Peel the small onion (shallots) and chop is a tedious job, but if it tastes good then we will forget all the difficulty. Let us see how to make
- Small onion (shallots – 750 gms
- Urad dal – 200 gms
- Red Chilli – 15
- Garlic – 10 cloves
- Cumin seed – 1 tsp
- Fenugreek – 1/4 tsp
- Mustard – ¾ tsp
- Curry leaves – few
- Turmeric powder – ½ tsp
- Salt – 3 ½ tblsp
Soak urad dal for one hour and grind it to a smooth batter. Don’t add more water while grinding. Sprinkle water and grind it to a smooth batter.
Soak fenugreek for about 4 hour. Add red chilli, fenugreek, cumin, fennel and salt in a mixie and grind coarsely.
Peel small onion and garlic and chop finely. Chop curry leaves finely.
Add urad dal batter, Ground powder, turmeric powder, mustard, curry leaves, chopped onion and garlic in a broad bowl and mix it well.
Take this batter in the hand and put small amount in the plain white cloth and dry it in the sun. Next day sprinkle little water on the back side of cloth and peel. Spread it in the plate and again dry it in the sun. Dry it for at least four days. Store it in the air tight container.
Heat oil in a frying pan .When the oil comes to the frying stage you slow down the flame and fry. Or else it will be burnt.
Always slow down the flame and fry.
If you make more vadagams, you can store half the quantity in the fridge. First you can consume the outside vadagam.
As I was lazy, I ground small amount of onion in the mixie, so my batter became watery, hence my vadagams are flat.
If you find difficult to chop small onion you can use finely chopped big onion.
Add green chillies instead of red chillies.