Authentic South Indian Red Chilli Shallot Recipe – Easy Tamarind Paste

Last Updated on 6 months ago by Neha Deshmukh

Authentic South Indian Red Chilli Shallot Recipe – Easy Tamarind Paste

Hey everyone! If you’ve ever wondered what gives South Indian cuisine that incredible depth of flavour, a lot of it comes down to little things like this red chilli shallot paste. It’s a staple in my kitchen, and honestly, once you make it, you’ll find yourself adding it to everything. I first learned this from my auntie, and it’s been a family favourite ever since. It’s surprisingly easy to whip up, and the flavour is just… wow. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chilli paste. It’s a flavour bomb! This paste adds a beautiful, tangy heat to sambars, rasams, and even simple rice dishes. It’s a fantastic base for many South Indian curries and a total game-changer for flavour. Plus, it comes together in under 10 minutes – perfect for a busy weeknight.

Ingredients

Here’s what you’ll need:

• 1 cup peeled and sliced shallots (about 150g)
• 10-12 dry red chillies (adjust to your spice preference)
• 1 pinch hing (asafoetida)
• 1 small piece tamarind (or 1 tsp paste – about 5g)
• 1-2 tsp salt (to taste)
• 2 tsp oil
• 1 clove garlic

Ingredient Notes

Let’s talk ingredients! Shallots are key here. They have a milder, sweeter flavour than regular onions, which is perfect for this paste. Don’t substitute with onions if you can help it – the flavour just won’t be the same.

Now, about those dry red chillies. The type you use will impact the flavour and heat. I usually use Byadagi chillies for a vibrant colour and medium heat.

Hing, or asafoetida, is a bit of an unsung hero. It adds a savoury, umami flavour that’s so characteristic of South Indian cooking. You can find it at most Indian grocery stores, or online. It smells… interesting raw, but trust me, it transforms when cooked!

Finally, tamarind. I prefer using a small piece of tamarind and soaking it in warm water before using, but tamarind paste works great in a pinch. If using paste, start with 1 teaspoon and adjust to taste.

Step-By-Step Instructions

Okay, let’s make some magic!

1. Heat the oil in a pan over low flame. Add the dry red chillies and fry for 1-2 minutes, until they become fragrant. Be careful not to burn them! Remove them from the oil and set aside.
2. In the same pan, add the sliced shallots and sauté until they turn a beautiful golden brown. This takes about 5-7 minutes, and patience is key here – you want them nicely caramelised.
3. Add the hing, minced garlic, and salt to the pan. Mix well and immediately turn off the heat. The hing can burn quickly, so this is important!
4. Now, add the tamarind piece (or paste) to the mixture and let it cool completely. This is crucial – you don’t want to grind hot ingredients!
5. Once cooled, transfer everything to a grinder or blender and grind into a smooth paste. You might need to add a tiny splash of water if it’s too thick, but go easy!

Expert Tips

• Don’t skip the frying step for the chillies! It really brings out their flavour.
• Cooling the mixture completely before grinding is essential for a smooth paste.
• Taste and adjust the salt and tamarind to your liking. Everyone’s palate is different!

Variations

• Spice Level Adjustments: Want it milder? Remove some of the seeds from the chillies before frying. For extra heat, add a few spicier chillies like bird’s eye chillies.
• Regional Variations: In Kerala, they sometimes add a tiny piece of ginger to this paste. Tamil Nadu versions might include a few curry leaves. Andhra Pradesh recipes often use a higher proportion of chillies!
• Vegan Adaptations: Good news – this recipe is naturally vegan!
• Gluten-Free: This recipe is naturally gluten-free too.

Serving Suggestions

This paste is incredibly versatile! Here are a few ideas:

• Add a spoonful to your favourite sambar or rasam.
• Mix it with rice and a drizzle of sesame oil for a quick and flavourful meal.
• Use it as a marinade for chicken or fish.
• Stir it into vegetable curries for an extra kick.

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!). It will keep in the freezer for up to 3 months.

FAQs

• What is the best type of oil to use for this recipe? Any neutral-flavoured oil will work, like sunflower or vegetable oil. Coconut oil adds a lovely flavour, but it can be quite pronounced.
• Can I use Kashmiri red chillies for a milder flavour and colour? Absolutely! Kashmiri chillies will give you a beautiful red colour with less heat.
• How do I adjust the saltiness if I’m using tamarind paste instead of a piece? Tamarind paste can vary in tartness, so start with less salt and add more to taste.
• What is hing and where can I find it? Hing is asafoetida, a resin with a pungent smell. You can find it at Indian grocery stores or online.
• Can this paste be made ahead of time and frozen? Yes! It freezes beautifully. Just portion it out into ice cube trays for easy use.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!