This document describes the production of Thalipu Vadagam, a seasoned ingredient used in South Indian cuisine. It contains onion, garlic, mustard seeds, fenugreek seeds, split black gram, cumin seeds, salt, turmeric powder, and castor oil. The ingredients are chopped, salted to cure for 48 hours, molded into balls with oil, and sun-dried for 10 days. Onion and garlic contain antimicrobial compounds like allicin and flavonoids. When combined with the other spices, Thalipu Vadagam can inhibit microorganisms like salmonella, E. coli, and various molds. The production process uses techniques like low moisture, acidity, antioxid