Small Onion & Urad dal Vadagam - Kuzhambu vadagam - 200 gms

How to use - Saute / Deep fry in ghee or oil and add in the tempering of kuzhambu, koottu etc. 

Ingredients - small onion, curry leaves, urad dal, asafoetida, red chillies, mustard seeds, jeera, garlic, salt, fenugreek, oil, turmeric powder. 

Product Description: Small Onion & Urad Dal Vadagam, also widely known as Kuzhambu Vadagam (குழம்பு வடகம்), is a unique and essential flavoring component in many South Indian, particularly Tamilian, gravies (kuzhambus). It's made by grinding together small onions (shallots) and urad dal with a blend of spices that typically includes dried red chilies, fenugreek seeds, mustard seeds, curry leaves, and asafoetida. This mixture is then formed into small discs or nuggets and sun-dried under the sun. The drying process intensifies the flavors of the onions and lentils, creating a distinct and aromatic base for kuzhambus.

Shelf Life and Storage: Properly dried Small Onion & Urad Dal Vadagam (Kuzhambu Vadagam) has a good shelf life, generally lasting for six months or even longer when stored correctly. Given the inclusion of onions, ensuring thorough drying is crucial to prevent spoilage. It should be stored in an airtight container in a cool, dry place, protected from moisture, to maintain its aroma and prevent fungal growth, which is especially important in humidity.

Nutritional Values: Small Onion & Urad Dal Vadagam derives its nutritional value from its primary ingredients: small onions (shallots) and urad dal (black lentils), along with various spices. Urad dal provides protein and fiber. Small onions contain some Vitamin C and antioxidants. The spices contribute trace amounts of micronutrients. However, like other vadagams, it's used in small quantities, primarily for its flavor-enhancing properties.

Ideas for Dishes: As the name suggests, Kuzhambu Vadagam is specifically used to flavor various South Indian gravies (kuzhambus). It is typically tempered in hot oil at the beginning of the cooking process. As it splutters, it releases its unique aroma and infuses the oil with a deep, savory flavor that forms the foundation of the kuzhambu. It's a key ingredient in dishes like vathal kuzhambu, kara kuzhambu, and other tamarind-based or lentil-based gravies, providing a distinct and characteristic taste that many South Indians cherish.