Vadouvan
This blend of Indian spices with the French additions of shallots and onions is a current gourmet hot chef item. It’s thought to have originated due to French colonial influence in the Pondicherry region of India. The homemade version is adapted from Gourmet magazine.
Yield: 3 cups
- 2 pounds onions, cut in 1-inch pieces
- 1 pound shallots, halved
- 12 cloves garlic
- ¼ cup light vegetable oil
- 1 teaspoon fenugreek seeds (Note well instruction number 3!)
- 1 tablespoon thinly sliced curry leaves (optional, if you can get them)
- 1 tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon black mustard seeds
- ¾ teaspoon turmeric
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon hot pepper
- Pulse onions, shallots, and garlic in food processor till coarsely chopped, or chop them all small by hand.
- Heat oil in a heavy frying pan. Saute onions, shallots and garlic till golden-brown, stirring frequently so nothing sticks and burns. This takes about 20 minutes.
- Grind the fenugreek seeds in a spice grinder. You can’t use them whole! I made that mistake and they are rock-hard pellets. If you can’t grind them, leave them out.
- Add ground fenugreek to onion mixture, along with all the rest of the ingredients. Stir well.
- Transfer to a parchment paper lined sheet pan and spread out.
- Bake in a preheated 325 degree oven, stirring occasionally, until lightly browned and partly dried out. Be sure to monitor this so it doesn’t start to burn.
- Use to make magic! Store 2 weeks in fridge, or 6 months in freezer.