Kerala Shallot Curry Recipe – Coconut & Cumin Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Shallot Curry Recipe – Coconut & Cumin Delight

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 coconut oil, mustard seeds popping, and the sweet fragrance of shallots… it’s pure comfort. This Kerala Shallot Curry, or Ulli Curry as it’s often called, is a staple in many Keralan homes, and I’m so excited to share my version with you. It’s surprisingly easy to make, packed with flavour, and perfect with a steaming plate of rice or some fluffy idiyappam.

Why You’ll Love This Recipe

This isn’t just another curry; it’s a little slice of Kerala on your plate! It’s quick – ready in under 30 minutes – and uses simple ingredients you can easily find. The combination of sweet shallots, creamy coconut, and fragrant spices is just divine. Plus, it’s naturally vegetarian and gluten-free, making it a great option for many diets.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 10 small onions (shallots)
• 1 tomato
• 3 tsp coconut oil
• 0.5 tsp mustard seeds
• 0.25 tsp fenugreek seeds
• 3-4 slit green chilies
• 3 red chilies
• Few curry leaves
• 0.5 tsp turmeric powder
• 0.5 cup water (120ml)
• 0.25 cup coconut, grated (60ml)
• 0.25 cup yogurt (60ml)
• 0.5 tsp cumin seeds

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your curry turns out perfectly!

• Coconut – Fresh vs. Dried & Regional Variations: Traditionally, this curry uses freshly grated coconut. It really does make a difference! But if fresh isn’t available, unsweetened desiccated coconut works well too. Just rehydrate it with a little warm water before grinding. In some parts of Kerala, they even use coconut milk for an extra creamy texture.
• Shallots – Choosing the Right Type: Shallots are key here. They have a milder, sweeter flavour than regular onions. Look for small, firm shallots – they’ll have the best flavour. If you can’t find shallots, you can substitute with a small red onion, but the flavour won’t be quite the same.
• Spices – The Significance of Mustard & Fenugreek Seeds in Kerala Cuisine: Mustard seeds and fenugreek seeds are foundational in Kerala cooking. Mustard seeds add a lovely pop and nutty flavour, while fenugreek seeds bring a subtle bitterness that balances the sweetness of the shallots and coconut. Don’t skip them!
• Coconut Oil – Traditional Cooking Medium: Coconut oil is the traditional fat used in Kerala cuisine. It imparts a unique flavour and aroma that complements the other ingredients beautifully. You can use other vegetable oils if needed, but coconut oil is highly recommended.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the paste. Grind the coconut, yogurt, and cumin seeds into a smooth paste. A little water can help if needed. Set this aside – it’s the heart of our curry.
2. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Add the fenugreek seeds, slit green chilies, red chilies, and curry leaves. Sauté for about 30 seconds, until fragrant. Your kitchen should be smelling amazing right about now!
4. Next, add the sliced shallots and cook until they turn translucent and slightly golden brown. This takes about 5-7 minutes. Patience is key here – we want them nicely softened.
5. Toss in the chopped tomato, salt, and turmeric powder. Cook until the tomatoes soften and break down, about 3-5 minutes.
6. Finally, pour in the ground coconut-yogurt paste and water. Stir well to combine. Bring the curry to a simmer and let it cook for another 5-7 minutes, until it froths up slightly.
7. Remove from the heat and serve warm with rice or idiyappam.

Expert Tips

• Don’t overcrowd the pan when sautéing the shallots. Cook them in batches if necessary to ensure they brown evenly.
• Adjust the amount of green chilies and red chilies to your spice preference.
• For a smoother curry, strain the coconut paste through a sieve before adding it to the pan.

Variations

• Vegan Adaptation: Swap the yogurt for coconut yogurt or cashew cream for a delicious vegan version.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chilies for a milder curry. Add an extra green chili or a pinch of chili powder for more heat. My friend, Priya, loves to add a tiny bit of Kashmiri chili powder for colour and mild flavour.
• Festival Adaptations – Onam & Vishu Special: During Onam and Vishu, this curry is often served as part of the sadya (feast). It’s sometimes made with a touch of tamarind for a slightly tangy flavour.

Serving Suggestions

This Kerala Shallot Curry is incredibly versatile!

• It’s fantastic with plain rice, especially Kerala red rice.
• It pairs beautifully with idiyappam (string hoppers) or appam (lace hoppers).
• You can also serve it with roti or paratha for a comforting meal.
• A side of papadums adds a nice crunch.

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. The flavours actually develop even more overnight!

FAQs

• What is the best way to grind the coconut paste? A high-powered blender or food processor works best. Add a little water to help it blend smoothly.
• Can I use store-bought coconut paste instead of making my own? Yes, you can, but the flavour won’t be as fresh and vibrant. If using store-bought, look for a good quality paste without any added sugar or preservatives.
• What rice varieties pair best with this Kerala shallot curry? Kerala red rice (matta rice) is the traditional choice. Basmati rice or jasmine rice also work well.
• How can I adjust the sourness of the curry? A squeeze of lime juice at the end can brighten up the flavours and add a touch of sourness.
• Can this curry be made ahead of time? Yes, you can make it a day ahead. The flavours will meld together beautifully.
• What is the role of fenugreek seeds in this recipe? Fenugreek seeds add a unique, slightly bitter flavour that balances the sweetness of the shallots and coconut. They also have a wonderful aroma.