Menu

Vadouvan Paste

  • Details
  • Related Items

vadouvan_crisp

Vadouvan is a spice blend with South Indian and French influences, and the name means “sun-dried spices” in French. This fusion blend can be used just like a curry powder, or made into the iconic vadouvan paste, a rich blend of onion, shallots and aromatics.

Making vadouvan paste takes a little doing, but is worth the effort. Some some specialty shops sell the paste for $100 per pound! A little does go a long way, and the paste is a wonderful short-cut to add fully developed curry flavors into your dish in an instant. The flavor is bold and subtle at the same time, with a meaty base surrounded by an intricate spice melange. Proportions and methods for making vadouvan vary, we tried out several and liked this one best for its simplicity.
vadouvan

Vadouvan

Ingredients

  • 2 pounds onions, diced
  • 1 pound shallots, diced
  • 1/4 cup vegetable oil
  • 1/4 cup garlic, finely chopped
  • 1/4 cup ginger, grated
  • 3 tablespoons freshly ground Vadouvan

Instructions

  1. Preheat the oven to 325 degrees.
  2. Add the oil to a heavy skillet or Dutch oven over medium heat. Stir in the onion and shallots and sauté for about 20 minutes until they are softened and browned. Add in the ginger and garlic and cook for 1-2 minutes more.
  3. Remove the pan from heat and stir in the vadouvan.
  4. Transfer the mixture to a parchment lined baking sheet and spread it out into a single layer. Bake for about an hour, stirring occasionally.
  5. The vadouvan is done when most of the moisture has evaporated and it is the consistency of a thick, sticky paste.
  6. Allow to cool, and store in an airtight container, refrigerated, until ready to use. Vadouvan stores well in the refrigerator up to one month.

Notes

We used one pound yellow onions and one pound red onions, but any combination is just fine.

Some recipes call for using a food processor on the onions and shallots but we like the texture from hand chopping better.

Fresh curry leaves and/or turmeric are a wonderful addition to this recipe if they are available in your area.

https://www.silkroaddiary.com/vadouvan/

vadouvan_tray

Adapted from: Epicurious

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Continental Curry Biryani

It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries, and this year it falls on Friday May 17th in …

Besar Kaleidoscope Salad

While the name may be a bit dramatic, this colorful salad is worth a little fanfare. First off, Besar and butternut squash is a match made in heaven, although I’ve also made this using Ras el …

World Spice at Home

World Spice at Home

Who says you have to make curry with curry? Not us! When my friend and mentor Julie Kramis Hearne approached me to co-author World Spice at Home, I was thrilled to accept. Julie’s book vision …

Sri Lankan Banh Mi

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …

Curry Bread Pudding with Cardamom Cream

Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful …