Authentic Garlic-Chilli Tamarind Paste Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Garlic-Chilli Tamarind Paste Recipe – South Indian Side Dish

Okay, let’s be real. This garlic-chilli tamarind paste isn’t just a recipe; it’s a vibe. It’s that little something extra that takes a simple plate of rice from “meh” to “amazing.” I first made this years ago, trying to recreate the flavours of my grandmother’s kitchen, and honestly, it’s been a staple ever since. It’s quick, easy, and packs a serious flavour punch!

Why You’ll Love This Recipe

This paste is the ultimate flavour booster. It’s tangy, spicy, and wonderfully aromatic. It’s incredibly versatile – perfect with rice, idli, dosa, or even as a marinade. Plus, it comes together in under 20 minutes! Seriously, what’s not to love? It’s a little taste of South India that you can whip up anytime.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 tbsp cooking oil
• 2 garlic bulbs (approx 30 pods)
• 4 red chillies
• Small gooseberry size tamarind
• Salt as needed
• Water as needed

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Tamarind: The type of tamarind you use really impacts the flavour. I prefer a slightly sour variety, but you can find sweeter ones too. If you’re using a block of tamarind, make sure to remove any seeds or fibrous bits.
• Red Chillies: I usually use Byadagi chillies for colour and mild heat, but you can adjust the type based on your spice preference. Guntur chillies will give you a much hotter paste!
• Garlic: Fresh garlic is essential here. Don’t even think about using the pre-minced stuff. We want that beautiful, pungent aroma.
• Oil: Any neutral cooking oil works well – sunflower, vegetable, or even coconut oil if you want a subtle coconut flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat.
2. Add the red chillies and garlic pods to the hot oil. Fry them until they turn golden brown and wonderfully aromatic – this usually takes about 5-7 minutes. Keep an eye on them, as garlic can burn quickly!
3. If any garlic skins have separated during frying, remove them.
4. Soak the tamarind in a little warm water for about 5-10 minutes to soften it. Then, drain the water, discarding any seeds.
5. Now, it’s grinding time! Add the fried garlic, chillies, drained tamarind, and salt to a grinder or blender.
6. Add water gradually, a tablespoon at a time, and grind everything into a thick, smooth paste. You want it to be a consistency that you can easily mix with rice.

Expert Tips

A few little things that’ll take your paste to the next level:

• Don’t skimp on the frying: Properly frying the garlic and chillies is key to developing that deep, complex flavour.
• Taste as you go: Adjust the salt and chilli levels to your liking.
• Water control: Add water slowly while grinding to avoid a runny paste.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Reduce the number of chillies for a milder paste, or add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Regional Variations: In Karnataka, they sometimes add a small piece of ginger to the paste. Tamil Nadu versions often include a few curry leaves fried along with the garlic and chillies.
• Dried Red Chillies vs. Fresh: You can use dried red chillies if you don’t have fresh ones. Soak them in hot water for about 30 minutes before grinding.
• Garlic-Free Option: While it won’t be the same, you can omit the garlic if you have an allergy or simply don’t like it. Just increase the amount of chilli slightly to compensate for the flavour loss.

Serving Suggestions

This paste is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With Hot Rice: The classic! A drizzle of ghee over hot rice with a spoonful of this paste is pure comfort food.
• With Idli or Dosa: A fantastic accompaniment to South Indian breakfast staples.
• As a Marinade: Use it to marinate chicken, fish, or vegetables for a flavourful twist.
• With Papad: A crispy papad dipped in this paste? Yes, please!

Storage Instructions

You can store this paste in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in small portions – ice cube trays work great! That way, you can just pop out a cube whenever you need a flavour boost.

FAQs

Got questions? I’ve got answers!

• What type of rice pairs best with this paste? Honestly, any rice works! But I particularly love it with a fluffy, short-grain rice like Sona Masoori.
• Can I make this paste ahead of time and freeze it? Absolutely! It freezes beautifully.
• What is the best way to remove tamarind seeds? Soaking the tamarind helps loosen the seeds. Just pick them out with your fingers after draining.
• How can I adjust the consistency of the paste? Add more water for a thinner paste, or grind for longer for a thicker one.
• Is it possible to make this without garlic? Yes, but the flavour will be different. You might want to add a little extra chilli to compensate.