Vadouvan Spice Blend
Vadouvan is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam. It is an Indian curry blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from French colonial influence in the Puducherry region of India.
Paul Grimes
Ingredients
- 2 pounds onions, cut into 1 inch pieces
- 1 pound shallots, halved
- 12 garlic cloves, peeled
- 1/4 cup vegetable oil
- 1 teaspoon fenugreek seeds
- 1 tablespoon thinly sliced fresh curry leaves (optional)
- 1 tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon brown mustard seed
- 3/4 teaspoon turmeric
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon hot red-pepper flakes
- 1/4 teaspoon ground cloves
Method
Use an electric coffee / spice grinder – or a mortar and pestle.
- Pre-heat oven to 350F / 177C with the rack in the middle.
- Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
- Heat oil in a deep 12-inch heavy non-stick skillet over high heat until it shimmers, then saute onions, shallots, and garlic (stir often) until golden and browned in spots – 25 to 30 minutes.
- Grind fenugreek seeds in a grinder or with a mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
- Transfer to a parchment-paper lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist – 1 to 1 1/4 hours.
Keep in fridge for a month or freezer for 6 months.
