Kerala Shallot Curry Recipe – Coconut & Tamarind Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Shallot Curry Recipe – Coconut & Tamarind Delight

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Kerala Shallot Curry? It’s a special one. I first made this a few years ago, trying to recreate a dish my aunt makes every Onam, and honestly, it’s become a regular in my kitchen. The sweet, tangy, and slightly spicy flavors are just… incredible. It’s comfort food at its finest, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just another curry. It’s a taste of Kerala, a beautiful state in South India known for its incredible cuisine. This shallot curry is all about balance – the sweetness of jaggery, the tang of tamarind, the richness of coconut, and a lovely warmth from the spices. It’s surprisingly easy to make, and the aroma that fills your kitchen while it’s cooking is simply divine. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 1 tbsp coconut oil
• 1 tbsp coriander seeds
• 5 dried red chilies (adjust to your spice preference!)
• ½ tsp pepper
• ½ tsp methi / fenugreek seeds
• 1 cup grated coconut
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• ½ tsp methi / fenugreek seeds
• Pinch of hing / asafoetida
• Few curry leaves
• 20 shallots, halved
• ½ tsp salt (or to taste)
• ½ tsp turmeric powder
• 1 cup tamarind extract (about a lime-sized ball of tamarind soaked in 1 cup warm water, then squeezed)
• 1 tsp jaggery / gud
• 1 cup water

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Kerala Shallots: These are smaller and sweeter than regular onions, and they’re key to the authentic flavor. If you can’t find them, you can substitute with small red onions, 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 Kerala cooking.
• Tamarind Extract: Freshly made tamarind extract is best. It has a brighter, more complex flavor than store-bought paste.
• Spice Blend: The combination of coriander, fenugreek, and dried red chilies is what gives this curry its unique character. Feel free to adjust the number of chilies to control the heat. Some families in Kerala prefer a much spicier curry, while others keep it mild.
• Hing (Asafoetida): This adds a savory, umami flavor. It’s a little pungent on its own, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of coconut oil in a pan over medium heat. Add the coriander seeds, dried red chilies, pepper, and fenugreek seeds. Roast for about a minute, until fragrant. Be careful not to burn the spices!
2. Now, add the grated coconut and continue to roast until it turns a dark golden brown. This takes a few minutes, and it’s important to keep stirring to prevent burning. Once cooled, blend the roasted coconut mixture into a smooth paste with a little water. Set aside.
3. In a kadai (or a deep frying pan), heat another tablespoon of coconut oil. Add the mustard seeds and let them splutter. Then, add the fenugreek seeds, hing, and curry leaves.
4. Add the halved shallots, salt, and turmeric powder. Sauté for about 2 minutes, until the shallots soften and become translucent.
5. Pour in the tamarind extract and add the jaggery. Bring to a boil and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Add the coconut masala paste and sauté for another minute, just to roast the spices and release their aroma.
7. Pour in the water and simmer for about 10 minutes more, until the curry thickens to your desired consistency and the oil starts to separate from the sauce. That’s a good sign!

Expert Tips

• Don’t rush the roasting process. Roasting the spices and coconut properly is key to developing the full flavor of the curry.
• Adjust the amount of water to achieve your preferred consistency. Some people like a thicker curry, while others prefer it a bit more saucy.
• Taste as you go! Adjust the salt and jaggery to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan, so you’re all set!
• Gluten-Free: It’s also naturally gluten-free.
• Spice Level: If you like it spicier, add more dried red chilies. For a milder curry, reduce the number of chilies or remove the seeds. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. It’s a part of the traditional sadya (feast).

Serving Suggestions

This Kerala Shallot Curry is best served hot with steamed rice. It also pairs beautifully with roti or appam (a type of Kerala pancake). A side of papadums (crispy lentil wafers) 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 flavors actually develop even more overnight!

FAQs

1. What type of coconut oil is best for this Kerala shallot curry?

Virgin coconut oil is ideal, as it has a more pronounced coconut flavor. But any good quality coconut oil will work.

2. Can I use store-bought tamarind paste instead of making tamarind extract?

Yes, you can! Use about 2 tablespoons of tamarind paste mixed with 1 cup of warm water. However, the flavor won’t be quite as vibrant as using freshly made extract.

3. How can I adjust the spice level of this curry?

Reduce or increase the number of dried red chilies. Removing the seeds from the chilies will also reduce the heat.

4. What is ‘hing’ (asafoetida) and can I omit it?

Hing is a resin with a pungent smell that adds a savory, umami flavor. You can omit it if you don’t have it, but it does add a unique depth of flavor.

5. Can this curry be made ahead of time?

Yes! In fact, the flavors develop even more when it sits overnight.

6. What is the best rice to serve with this Kerala shallot curry?

Matta rice (Kerala red rice) is the traditional choice, but any long-grain rice like basmati will also work well.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!