1. Take the chopped onion and garlic, add to the mixie and grind it
2. Soak the urad dal before 2 hours and after two hours grind to thick paste
3. In a bowl add the mustard seeds, ground paste of onion garlic, urad dal paste, curry leaves, fenugreek, asafoetida, turmeric powder and mix well
4. Add chana dal and mix it and dry under sun for 2 days
5. After 2 days make round balls with castor oil and keep under sun and dry
6. After 4 days vadagam is ready
7. Can be preserved for 6 months
