Authentic Kerala Pearl Onion Curry Recipe – Tamarind & Coconut Gravy

Last Updated on 4 months by Neha Deshmukh

Authentic Kerala Pearl Onion Curry Recipe – Tamarind & Coconut Gravy

Introduction

Oh, this curry! It’s one of those dishes that instantly transports me back to my grandmother’s kitchen in Kerala. The aroma of roasted spices, the tang of tamarind, and the sweetness of coconut… it’s pure comfort food. I first made this myself when I was missing home terribly, and honestly, it felt like a little piece of Kerala right here in my kitchen. It’s a bit of a process, but trust me, the flavour is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Kerala Pearl Onion Curry (also known as chunda in some parts of Kerala) is a flavour explosion! It’s a beautiful balance of sweet, sour, and spicy, all wrapped up in a creamy coconut gravy. It’s not your typical quick weeknight curry, but it’s perfect for when you want to impress, or just treat yourself to something truly special. Plus, it’s a fantastic way to experience the authentic flavours of Kerala cuisine.

Ingredients

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

• 0.5 cup Pearl onion
• 1 tablespoon Tamarind
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 0.5 cup Coconut, grated
• 6 Red chillies
• 1 tablespoon Coriander seeds
• 0.25 teaspoon Fenugreek seeds
• 0.5 teaspoon Black pepper
• 10 Curry leaves
• 2-3 tablespoons Coconut oil
• 0.5 teaspoon Mustard seeds
• Water (1-1.25 cups)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic Kerala flavour.

• Black Pepper: Kerala is famous for its black pepper, and it adds a wonderful warmth to this curry. Don’t skimp on quality here!
• Fenugreek Seeds: These little seeds have a slightly bitter, maple-like flavour that adds depth. A little goes a long way.
• Curry Leaves: Fresh curry leaves are a must! They have a unique aroma that’s essential to South Indian cooking. If you can’t find fresh, dried will do in a pinch, but the flavour won’t be quite the same.
• Tamarind: Tamarind is used extensively in Kerala cuisine, but the type and method of using it can vary. Some prefer a more sour punch, while others like a milder tang. I find 1 tablespoon is perfect for this recipe, but feel free to adjust to your liking.
• Coconut Oil: This is the cooking oil in Kerala. It imparts a beautiful flavour and aroma to the curry. Don’t substitute with another oil if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of hot water for 15-30 minutes. This will help extract all that lovely tangy juice.
2. While the tamarind is soaking, heat 1 teaspoon of coconut oil in a pan over medium heat. Add the red chillies, black pepper, and fenugreek seeds. Roast for a minute or two, until fragrant.
3. Now, add the coriander seeds and curry leaves to the pan. Roast for another minute, until the curry leaves are crispy. Remove from heat and let cool completely.
4. In the same pan, add another tablespoon of coconut oil. Roast the grated coconut until it’s golden brown and fragrant. Add 2-3 shallots and caramelize them slightly. This adds a lovely sweetness to the curry.
5. Once everything is cool, grind the roasted spices, coconut mixture, turmeric powder, and red chilli powder into a smooth paste. You can use a blender or a traditional spice grinder. Add a little water if needed to get a smooth consistency.
6. Heat the remaining coconut oil in a kadai (or a deep pan) over medium heat. Add the mustard seeds and wait for them to splutter.
7. Add the remaining pearl onions to the kadai and sauté until they’re softened and translucent.
8. Pour in the tamarind extract and bring to a boil. Season with salt to taste.
9. Add the ground coconut-spice paste to the kadai and mix well. Adjust the consistency with 1-1.25 cups of water, depending on how thick you like your curry.
10. Simmer for 12-15 minutes, stirring occasionally, until the gravy thickens and the flavours meld together. Serve warm with rice!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking. Add more red chillies or chilli powder if you like it hot!
• Roasting the spices is crucial for developing their flavour. Don’t rush this step.
• A good quality coconut oil makes all the difference.

Variations

• My Family’s Touch: My aunt always adds a small piece of ginger to the spice paste for an extra zing.
• Seafood Addition: Prawns or fish would be a fantastic addition to this curry. Add them during the last 5-7 minutes of cooking.
• Vegetable Boost: Add some chopped vegetables like potatoes or carrots for a heartier meal.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal derivatives.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ teaspoon and remove the whole red chillies.
• Medium: Use the recipe as written.
• Hot: Add 1-2 extra red chillies and increase the red chilli powder to 1.5 teaspoons.

Festival Adaptations

This curry is often made during Onam and Vishu, the major festivals of Kerala. It’s a part of the traditional sadya (feast) served on these occasions.

Serving Suggestions

This curry is best served hot with steamed rice. A side of papadums and a simple vegetable stir-fry would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of Tamarind to use for this curry?

I prefer using tamarind pulp, as it’s easier to work with. But you can also use tamarind blocks – just soak them in hot water for longer.

Can I use store-bought curry paste instead of making my own?

While you can, the flavour won’t be the same. Making your own spice paste allows you to control the ingredients and achieve that authentic Kerala taste.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is the best rice to serve with this Kerala Pearl Onion Curry?

Matta rice (Kerala red rice) is the traditional choice. But any long-grain rice will work well.

Can this curry be made ahead of time?

Yes! You can make the spice paste a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to cook the curry.