Vadouvan (vadagam) spice mix
AI-drafted · awaiting admin review
Sun-dried balls of shallots, garlic, mustard and curry leaves that flavour curries and tempering in Tamil and Puducherry kitchens.
Region: Puducherry and Tamil NaduOccasion: Made in summer; used through the yearTime: 1 hr + 4–5 days sun-dryingServes: About 20 ballsVegan
Ingredients
- 500 g small shallots, finely chopped
- 100 g garlic, finely chopped
- 2 tbsp mustard seeds
- 1 tbsp urad dal
- 1 tbsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp turmeric
- 2 sprigs curry leaves, chopped
- 2 tbsp castor or gingelly oil
- Salt to taste
Method
- Mix the shallots, garlic, seeds, dal, turmeric, curry leaves and salt. Cover and leave overnight.
- Squeeze out a little of the liquid and mix in the oil.
- Roll into lime-sized balls and press lightly.
- Dry in strong sun for 4–5 days, turning daily and bringing them in at night, until hard and dry.
- Store in an airtight jar. To use, fry one ball in oil to begin a kuzhambu or crumble into tempering.
History
Tamil households make vadagam in the hot months. The French form of the word, vadouvan, is said to have travelled from Puducherry into French cooking as the name of a curry spice blend.
Significance
A single fried ball gives depth to kuzhambu, poriyal and rice, and the dried balls keep for a year.