Vadouvan coarse

also: Vadagam (but which is a separate mixture), Vadouvan Masala

Description:
Vadouvan - trendy blend of star chefs! Do not be deceived by the rather peculiar appearance and simple ingredients. In this case, the special processing determines the taste.

The individual ingredients are roasted after chopping and then dried in the sun, whereby a natural fermentation occurs. This is especially true of the onions and leeks. The resulting final product exudes a pervasive, heavy odor and a deep aroma of roasted onions, fenugreek seeds and cumin.
The blend, whose origin is disputed but in many cases is believed to be in northern Sri Lanka, is excellent with rice, stewed vegetables, soups and hearty fish. It is also used more often in combination with root vegetables.

Ingredients:
Onion,mustard seed, garlic, sesame oil, urid lentils, cumin, fenugreek seed, fennel, asafetida, turmeric, curry leaves, salt.

Usage:
Vadouvan can tolerate longer cooking times without loss of flavor. For best results, cook longer at a lower temperature.

Aroma/Taste:
Heavy, deep aroma with a slightly earthy and sweet flavor.

Harmonizes with:
Curry leaves, fenugreek leaves, cumin, cardamom, saffron.