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]
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction