Vadouvan originated in the Southeastern city of Puducherry, which was colonized by France as early as 1674. Inspired by the taste of India’s southern tip, the French colonists recreated a milder version of curry flavors in the form of vadouvan.
This spice blend includes mustard seeds, fenugreek, coriander, cardamom, curry leaves, and cloves combined with a jam of garlic and shallots.
Need-to-Know
Essential Spices for Vadouvan
- Curry leaves
- Fenugreek seeds
- Cumin
- Green cardamom pods
- Brown mustard seeds
- Turmeric
- Nutmeg
- Red chili powder
- Cloves
Storage of Spices
The shelf-life of whole spices is up to 4 years, whereas the shelf-life for ground spices is up to 3 years. Be sure to verify that your spices are not expired. When storing your spices, store them in airtight containers in a cool dark place. This step will ensure that the spices stay fresh for the maximum time.
Toasting the Spices
The combination of vadouvan spices packs a ton of beautiful flavors. Toast the spices in a dry sauté pan at medium-low heat to enhance those flavors by releasing their natural oils. You may toast both ground spices and whole spices. Wait until the pan is hot, and then add the spices.
When they appear intensely aromatic, they are ready for use. The toasting process should only take 30 seconds to 1 minute. Be careful not to burn them. You do not want a burnt taste to appear in the dish. Note that ground spices are more prone to burning than whole spices. If you opt for turmeric root and whole nutmeg, use a microplane to produce fine grains.
How to Use It
There are so many different dishes in which Vadouvan curry powder may be used. The following are some tasty options; the first is traditional while the second and third are modern options:
How to Make Vadouvan
Ingredients
- 2 tsps curry leaves
- 3/4 tsp fenugreek seeds
- 2 tsps ground cumin
- 2 green cardamom pods
- 3/4 tsp brown mustard seeds
- 1/4 tsp turmeric powder
- 1/4 tsp ground nutmeg
- 1/4 tsp red chili powder
- 4 cloves whole
- 1 1/4 tsp garlic powder
Instructions
1. Prepare the Spices
- Place curry leaves, fenugreek seeds, cumin, cardamom pods, brown mustard seeds, turmeric, nutmeg, red chili powder, cloves, and garlic powder into a mixing bowl.
2. Toast the Spices
- Place a sauté pan on the stovetop at medium-low heat. Add the spices and toast them for 30 seconds to 1 minute or until intensely aromatic.
3. Grind the Spices
- Pour spices into an electric spice or coffee grinder. Alternatively, you may use a mortar and pestle.
- Grind all ingredients together.
4 Responses
Very interesting read, can’t wait to try the Vadouvan Curry Chicken!
Thank you Noah for your comment, let us know what you think of our Vadouvan Curry Chicken when you get around to making it!
Love this spice blend now, I’ve made the Vadouvan Curry Chicken, which was amazing and am now using this spice blend in other ways as well. It is fragrant, spicy and just amazing.
Hi Leah, we are so happy that you love this spice blend and you are whipping up new innovations at home with it! Happy cooking!