Vengaya vadagam chutney / thalippu vadagam / kari vadagam chutney recipe
Prep time
Cook time
Total time
Recipe type: South Indian Chutney recipes
Cuisine: South Indian
Serves: 2
  • 1 medium sized thalippu vadagam/vengaya vadagam(20g)
  • 1 tsp oil
  • 1 tsp tamarind
  • 3-4 dry red chilies
  • 2 tbsp coconut
  • salt as needed.
  1. Heat oil in a pan and then fry the vadagam and dry red chilli,take it out. Now in the same pan add coconut, fry it. Once done take it out in a plate and let it cool down.
  2. Now Take the mixie jar add the fried vadagam, coconut, dry red chillies, tamarind and salt.
  3. Grind it without water first and then grind it with a little water into a smooth paste,scrap down and again little water grind it and then transfer it into a bowl.
  4. Chutney is now ready.Serve Vengaya vadaga chutney with hot idlis or dosa. The chutney will stay for one week if you refrigerate and handle it properly.
Since the vengaya vadagam contains shallots and all spices so we no need to add the shallots.
Addition of coconut in this chutney reduce the bitterness of vadagam so add according to your taste.
If you dont want add coconut then fry the urad dal to golden brown grind it along with the other ingredients.
Recipe by Prema's Culinary at