Bat vadagam

Bat vadagam, also known as vathal or vadagam, is a traditional Indian sun-dried seasoning made from lentils, rice, or vegetables. It is a popular ingredient in South Indian cuisine, particularly in Tamil Nadu.

To make bat vadagam, the main ingredients are ground lentils, spices, and sometimes vegetables or rice. The mixture is shaped into small discs or balls and then left to dry under the sun for several days. Once completely dried, the vadagam can be stored for a long time and used as a flavoring agent in various dishes.

Bat vadagam is typically used in curries, sambar (a lentil-based soup), and rasam (a tangy soup). It adds a unique and intense flavor to the dishes, imparting a slightly tangy and spicy taste. The vadagam is usually fried or roasted before being added to the recipes to enhance its flavors.

The process of making vadagam requires skill and patience, as the ingredients need to be mixed properly and dried thoroughly to achieve the desired taste and texture. While it can be time-consuming to make vadagam from scratch, it is also available in pre-packaged form in some Indian grocery stores, making it more convenient to use.

Overall, bat vadagam is a versatile and flavorful ingredient that adds a distinct taste to South Indian dishes, contributing to the rich culinary heritage of the region.