AI-generated image
Vadouvan
வடுவம் (vadagam): Puducherry's sun-dried balls of shallot, garlic, mustard, cumin and curry leaves
Vadagam, called vadouvan in Puducherry's French-Tamil kitchens, is a seasoning made in the hot months: shallots and garlic are pounded with mustard seeds, cumin, fenugreek, curry leaves and castor or gingelly oil, rolled into balls and dried in the sun for days. A piece crumbled into hot oil at the start of a sambar, a kuzhambu, a poriyal or even buttered vegetables gives a deep, sweet, smoky onion flavour. This version finishes the drying in a low oven, which is safer and quicker in cooler kitchens. The common mistake is storing the balls before they are bone dry; any softness inside can turn mouldy, so break one open to check. Chef's tip: crush a ball and warm it in ghee, then toss with roast carrots for a very Pondicherry side dish.
- Total time
- 280 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the vadouvan
- 1 ⅛ lb Indian shallots (sambar onions)peeled
- 15 garlic clovespeeled
- 2 tbsp black mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp urad dal (split black gram)
- 1 tsp fenugreek seeds
- 1 tsp ground turmeric
- 40 curry leavesfinely chopped
- 2 tsp salt
- 3 tbsp gingelly (sesame) oil
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Pulse 1 ⅛ lb Indian shallots (sambar onions) and 15 garlic cloves in a food processor to a coarse paste; do not purée. Tip into a bowl, mix in 2 tsp salt and leave 30 minutes, then squeeze out the liquid through a cloth.
35 minStep 2: Stir in 2 tbsp black mustard seeds, 1 tbsp cumin seeds, 1 tbsp urad dal (split black gram), 1 tsp fenugreek seeds, 1 tsp ground turmeric, 40 curry leaves and 3 tbsp gingelly (sesame) oil and mix well with your hands.
3 minStep 3: Shape into walnut-sized balls, pressing firmly, and set them on a parchment-lined tray.
15 minStep 4: Dry in full sun for 4–5 days, bringing them in at night, or in an oven at 158°F (fan off, door ajar) for about 4 hours, turning every hour.
240 minStep 5: Check one ball: break it open; it must be completely dry and crumbly right through, with no damp centre. Dry longer if needed.
2 minStep 6: Cool and store in an airtight jar in a cool place for up to 6 months; throw away any ball that shows mould or smells musty. Fry a crushed ball in hot oil until dark brown to start a curry.
2 min
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vadouvan take?
- About 280 minutes in total: 40 minutes to prepare and 240 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of indian shallots (sambar onions)?
- Half an onion per 2 shallots.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.