Vadavam from Scratch! Hi everyone! I was thrilled with the response to my Chicken Vadavam Curry. A couple of you also confirmed that it is indeed a Pondicherry speciality. I hope you get to make it with pork or duck meat. Some of you had also asked what vadavam was. It’s a blend of ingredients that is used for seasoning curries and pepperwater. I said, yesterday, that it is the right time of the year to make some of your own because the chief agent in the process is the SUN, and we have plenty of it now. I’ve started on mine today and should any of you want to know how to go about it, please keep reading,  I’ve also uploaded a collage of the ingredients and then proud Mama showing it off. So I have two kilos of small onions peeled, half a kilo of garlic peeled, two hands full of curry leaves (from my own tree, by the way), 100 grams of mustard, 100 grams of small jeera, 100 grams of fenugreek, 50 grams of big jeera (sombu/saunf), 100 grams of broken ulundhu, two tbsp of turmeric powder, one tbsp of asafoetida, two spoons of salt, 200 grams of castor oil, 100 grams of cooking oil. Crush the onions and garlic in the blender (manba ooru mixie) (Crush! Don’t make it into a paste). Remove. Then put in the curry leaves and give it one short spin. (Do NOT reduce it to a powder). Now add all the ingredients together. Use a bit of elbow grease to combine them. Add half of the oil and mix again. Then transfer to an air tight container and let it rest for 24 hours. Please don’t be inquisitive and peek as you don’t want air entering and spoiling the SMELL you are going to be greeted with tomorrow. Forewarned is forearmed! And no, we are far from done. Will take you onto the next step tomorrow.

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