Garlic vadagam

Garlic vadagam, also known as poondu vadagam or garlic vathal, is a type of vadagam that incorporates garlic as one of its key ingredients. Vadagam is a traditional Indian sun-dried seasoning used to add flavor and crunch to various dishes.

To make garlic vadagam, peeled garlic cloves are typically ground or crushed and mixed with spices, lentils, rice flour, and salt. The mixture is then shaped into small discs or balls and left to dry under the sun until completely dehydrated. The drying process can take several days, depending on the weather conditions.

Once dried, garlic vadagam can be stored for an extended period and used as a flavoring agent in curries, rasam, sambar, and other dishes. It imparts a distinct garlic flavor and adds a crispy texture to the food.

To use garlic vadagam, it is usually fried or roasted before being added to the recipes. This step not only enhances the flavors but also ensures that the vadagam is fully cooked. The fried or roasted vadagam can be crumbled and sprinkled over dishes or added to hot oil for tempering.

Garlic vadagam is widely used in South Indian cuisine, particularly in Tamil Nadu and Kerala. It adds a delicious garlic punch and a satisfying crunch to dishes, elevating the overall taste. You can find garlic vadagam in Indian grocery stores or try making it at home using traditional recipes.