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Vadagam Black (Kaka)

Vadagam are used for seasoning in the Indian curries, kulambu, gravies, poriyal, kuttu & chutneys, which gives special aroma & flavour for the dishes. Usually this is one of the item I pack from India (every India visit) I asked my mum about the recipe for this and make use of the hot wheather here in SG. 

Ingredients :

onion 1 1/2 kg
Garlic 1/4 kg
Cumin seeds 1/2 cup

Mustard seeds 1/2 cup
Toor dal 1/2 cup
Salt 1/2 cup
Split urud dal 1 cup
Turmeric powder 1 tsp
Channa dal 1/4cup
Curry leaves 1/4 cup
Oil for making the balls

Finely chop the onions, garlic.
Mix all the ingredients together & dry them in the sunlight for 2 days.
On the third day, grease the palm with oil & make a balls from it. Dry the balls in the sunlight for 10 to 15 subsequent days till it becomes very hard like golf ball.

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