Kerala Garlic Shallot Curry Recipe – Authentic Coconut Milk Tadka

Last Updated on 5 months ago by Neha Deshmukh

Kerala Garlic Shallot Curry Recipe – Authentic Coconut Milk Tadka

Hey everyone! If you’re anything like me, you absolutely love a good South Indian curry. There’s just something so comforting and flavorful about them, right? Today, I’m sharing a recipe that’s been a family favorite for years – a Kerala Garlic Shallot Curry. It’s a simple dish, but packed with incredible flavor thanks to the beautiful tempering and creamy coconut milk. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s gotten pretty close! Let’s get cooking.

Why You’ll Love This Recipe

This Kerala Garlic Shallot Curry is more than just a delicious meal; it’s an experience. It’s quick to make – ready in under 30 minutes – and requires minimal ingredients. The combination of garlic, shallots, and fragrant spices in a creamy coconut milk base is simply divine. Plus, it’s naturally gluten-free and can easily be made vegan! It’s the perfect weeknight dinner or a lovely addition to a festive spread.

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 4-6 garlic cloves
• 6-8 shallots
• 1 tsp cumin seeds
• 1 tsp black pepper
• 1 tbsp coconut oil
• 1 fat pinch of hing powder (asafoetida)
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds (methi)
• 3-4 dry red chillies
• 2 sprigs curry leaves
• 1 small piece of tamarind (about 1 inch)
• ½ tsp turmeric powder
• Salt and pepper to taste
• 1 cup thin coconut milk (about 240ml)
• 1 handful of coriander and mint leaves, chopped

Ingredient Notes

Let’s talk ingredients! This recipe really shines when you use authentic Kerala flavors.

• Shallots: These are key! They have a milder, sweeter flavor than regular onions. If you absolutely can’t find them, you can substitute with a small red onion, but the flavor won’t be quite the same.
• Coconut Oil: Don’t skimp on the coconut oil. It adds a beautiful aroma and flavor that’s essential to South Indian cooking.
• Curry Leaves: Fresh curry leaves are a must! They have a unique citrusy aroma that really elevates the dish. You can find them at most Indian grocery stores.
• Chatti (Clay Pot): Traditionally, this curry is made in a chatti, a small clay pot. It imparts a lovely earthy flavor. But don’t worry if you don’t have one – a small saucepan works perfectly well!
• Tamarind: I prefer using a small piece of tamarind and soaking it for the best flavor. However, you can use tamarind paste if that’s what you have on hand (about 1-2 tablespoons).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the garlic and shallots. Then, using a mortar and pestle (or a small food processor), coarsely pound them together with the cumin seeds and black pepper. Don’t overdo it – we want some texture!
2. Heat the coconut oil in your chatti or saucepan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – that spluttering sound means the oil is ready for the next step!
3. Add the hing powder, fenugreek seeds, curry leaves, and dry red chillies. Sauté for about 10 seconds until fragrant. Your kitchen should be smelling amazing right about now!
4. Add the pounded garlic-shallot mixture to the pot. Cook for 2-3 minutes, stirring frequently, until the raw smell disappears.
5. Stir in the turmeric powder, salt, and black pepper. Mix well to combine.
6. Squeeze the pulp from the tamarind into a small bowl with about ½ cup of warm water. Strain the tamarind water into the pot. Bring the mixture to a boil.
7. Simmer for about 5 minutes to allow the flavors to blend beautifully.
8. Gently pour in the coconut milk. Adjust the seasoning to your liking. Heat through for about 2 minutes without letting it boil. Boiling the coconut milk can cause it to separate.
9. Finally, turn off the heat and add the chopped coriander and mint leaves. Cover the pot and let it rest for 5 minutes before serving. This resting period allows the flavors to meld even further.

Expert Tips

A few little things that make a big difference:

• Tempering is Key: Don’t rush the tempering process! It’s the foundation of the curry’s flavor.
• Don’t Boil the Coconut Milk: Seriously, resist the urge! Gentle heating is all you need.
• Resting Time: That 5-minute rest is crucial. It really allows the flavors to come together.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your hing powder doesn’t contain any dairy-derived ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the number of dry red chillies to 1-2.
  • Medium: Use 3-4 dry red chillies.
  • Hot: Add an extra dry red chilli or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often served during Onam and Vishu in Kerala.
• Regional Variations: The tempering can vary across Kerala. Some regions add a pinch of black mustard seeds along with the regular mustard seeds.

Serving Suggestions

This Kerala Garlic Shallot Curry is incredibly versatile. It’s delicious with:

• Steaming hot rice
• Soft roti or paratha
• Fluffy appam (a Kerala specialty!)
• A side of papadums

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is a ‘chatti’ and can I use a different pot?
A chatti is a small, round clay pot traditionally used in Kerala cooking. It adds a unique earthy flavor. But don’t worry if you don’t have one! A small saucepan works perfectly fine.

What is hing (asafoetida) and what does it taste like?
Hing is a resin with a pungent, sulfurous aroma. Don’t let that scare you! When cooked, it adds a savory, umami flavor to dishes. A little goes a long way.

Can I use store-bought tamarind paste instead of a small piece of tamarind?
Yes, you can! Use about 1-2 tablespoons of tamarind paste.

How can I adjust the sourness of the curry?
Add a little more tamarind water if you prefer a more sour curry, or a pinch of sugar if you want to balance the flavors.

What is the best type of coconut oil to use for this recipe?
Virgin coconut oil is ideal for its rich flavor and aroma.

How long does this curry keep in the refrigerator?
This curry will keep in the refrigerator for up to 3 days in an airtight container.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!