#1000Kitchens Recipe Drop: Ridge Gourd and Prawns Tempered with Vadouvan
Vadouvan is a spice blend that originated in Pondicherry, and is made from whole mustard seeds, fenugreek, cumin seeds and the star ingredients, onion and garlic. The spices are mixed, dried in the sun, mixed with castor oil, and rolled into balls. While it is often (wrongly) referred to as French Curry, it is derived from the native Tamil masala mix vadavam or vadagam, with minor adjustments and a more French sounding name.
“Vadouvan was made at the start of every summer. I remember us kids playing in the garden while keeping an eye on the Vadouvan as it dried in the sun.” says Anita de Canaga. “And us adults, keeping an eye on the kids and the ripe mangoes”, quips her mother, Pushpa, with a chuckle.
Anita and Pushpa are using this vadouvan to make a weekday lunch staple, ridge gourd with prawns. Mother and daughter look very comfortable in the small kitchen, each picking up their tools and their designated spots. They work in tandem: as soon as one washes the ridge gourd, the other begins to dice it. One gets the pan going, the other pulls out the prawns. At no point do they step on each other's toes. it’s almost like watching a well-choreographed waltz. As they cook, they banter in a mash of Tamil, French and English. This is truly a Pondicherry kitchen.
This is a #1000Kitchens feature. Read the whole story, here.
PUSPHA DE CANAGA’S RIDGE GOURD WITH PRAWNS AND VADOUVAN
Serves 4 people
Ingredients
3 ridge gourd: peeled and cut into medium chunks
150 g cleaned prawns
2 teaspoons vadouvan masala
1 tsp sambhar masala powder
Salt to taste
1 onion: finely chopped
2 garlic pods: crushed whole
A few curry leaves
3 tbsp oil [coconut oil or groundnut oil]
Method
In a pan, heat the oil of your choice. Once the oil is hot, add the vadouvan and temper it for a few seconds [do not burn].
Add the onions, curry leaves and garlic.
After two minutes, add salt to taste.
Add the ridge gourd, prawns and the sambhar masala powder and do a quick stir of all the ingredients. Do not cover with a lid.
Cook till there is no water left in the pan, for about 5-7 minutes. Your ridge gourd with prawns is ready to eat.
Words by Ruth Sequeira. Photos by Sharanya.
Special thanks to our sponsors.
ALSO ON GOYA
