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{{Short description|Spice blend of French-Indian heritage}} |
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| ⚫ | '''Vadouvan''' (occasionally spelled ''' |
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{{Use dmy dates|date=February 2020}} |
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{{Use Indian English|date=February 2020}} |
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| ⚫ | '''Vadouvan''' (occasionally spelled '''vaudouvan'''), or '''French curry''', is a ready-to-use [[blend of spices]] that is a French derivative of a [[Spice mix#Masala|masala]] known as vadavam, vadagam, or vadakam.<ref>[http://blog.fatfreevegan.com/2008/08/vadouvan-delectable-seasoning-and-two.html "Vadouvan: A Delectable Seasoning"] (22 Aug. 2008) Fat Free Vegan</ref> It is a [[curry]] blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from [[French colonial empire|French colonial]] influence in the [[Pondicherry (union territory)|Puducherry]] region of [[India]].<ref>{{cite web | url=https://www.thespicehouse.com/products/vadouvan-curry | title=Vadouvan Curry | publisher=The Spice House | access-date=16 February 2020}}</ref> |
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[[File:Vadouvan.jpg|thumb|Vadouvan]] |
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| ⚫ | Indian recipes for vadouvan blends vary but, at a minimum, must contain pounded [[onion]], [[garlic]], [[cumin]] seeds, [[mustard seed]]s and [[fenugreek]]. The mixture is dried in the sun and then crushed, mixed with [[castor oil]], which has preservative properties, and rolled into balls, which are then dried for several more days.<ref>[http://kitchexperiences.blogspot.com/2013/02/vadavam.html "Vadavam (வடவம்)"] (28 Feb. 2013) KitchenXperiences</ref><ref>[http://www.mayyam.com/talk/showthread.php?1557-How-to-make-vadavam " How to make vadavam"] (Mar 2005) The Hub</ref> |
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| ⚫ | Similarly, Western recipes for vadouvan use onions, garlic, spices and oil, but the drying is done using an oven.<ref>[http://www.epicurious.com/recipes/food/views/Vadouvan-Indian-Spice-Blend-243607 "Vadouvan Indian Spice Blend"] (Sep. 2008) epicurious</ref><ref>[http://www.gourmet.com/recipes/2000s/2008/09/vadouvan "Vadouvan (Indian Spice Blend)"] (Sep. 2008) ''Gourmet''</ref> |
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| ⚫ | Indian recipes for |
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| ⚫ | Similarly, |
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==References== |
==References== |
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{{Reflist}} |
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<references /> |
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==See also== |
==See also== |
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Latest revision as of 08:57, 8 September 2023
Vadouvan (occasionally spelled vaudouvan), or French curry, is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam.[1] It is a 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.[2]
Indian recipes for vadouvan blends vary but, at a minimum, must contain pounded onion, garlic, cumin seeds, mustard seeds and fenugreek. The mixture is dried in the sun and then crushed, mixed with castor oil, which has preservative properties, and rolled into balls, which are then dried for several more days.[3][4]
Similarly, Western recipes for vadouvan use onions, garlic, spices and oil, but the drying is done using an oven.[5][6]
References
[edit]- ^ "Vadouvan: A Delectable Seasoning" (22 Aug. 2008) Fat Free Vegan
- ^ "Vadouvan Curry". The Spice House. Retrieved 16 February 2020.
- ^ "Vadavam (வடவம்)" (28 Feb. 2013) KitchenXperiences
- ^ " How to make vadavam" (Mar 2005) The Hub
- ^ "Vadouvan Indian Spice Blend" (Sep. 2008) epicurious
- ^ "Vadouvan (Indian Spice Blend)" (Sep. 2008) Gourmet
See also
[edit]
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