Tomato Shallot Curry Recipe – Authentic South Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Tomato Shallot Curry Recipe – Authentic South Indian Gravy

Hey everyone! If you’re anything like me, you’re always on the lookout for that one curry that just hits the spot. This Tomato Shallot Curry (Thakkali Vengayam Kuzhambu, as my grandmother called it!) is it. It’s a South Indian classic, bursting with flavour, and surprisingly easy to make. I first made this when I was trying to recreate my Ammamma’s cooking, and honestly, it’s become a staple in my kitchen ever since. It’s the kind of dish that tastes even better the next day, and pairs perfectly with rice and a simple vegetable side.

Why You’ll Love This Recipe

This isn’t just another tomato curry. The combination of shallots, a unique spice blend, and a touch of jaggery creates a depth of flavour that’s truly special. It’s comforting, aromatic, and a little bit different from your everyday curry. Plus, it’s a fantastic way to use up those ripe tomatoes you’ve got sitting on the counter! It’s a relatively quick weeknight meal, clocking in at around 25 minutes, but tastes like you’ve been simmering it all day.

Ingredients

Here’s what you’ll need to make this delicious Tomato Shallot Curry:

• 1 ½ tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 garlic cloves
• 1 inch cinnamon stick
• 1 clove
• 1 cardamom
• Few curry leaves
• 15-20 shallots
• 1 onion, chopped
• 5 large ripe tomatoes, chopped (about 600g)
• 1 tsp red chili powder (adjust to taste)
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• ½ tsp fennel powder
• 1 tsp coriander powder
• 1 tsp grated jaggery
• 2 tbsp coconut paste
• 2 ½ cups water (600ml)
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this curry sing:

• Shallots: Don’t skip these! They have a milder, sweeter flavour than onions and are key to the authentic taste. If you absolutely can’t find shallots, you can use a small onion, but it won’t be quite the same.
• Fennel Powder: This is a game-changer. It adds a subtle anise flavour that complements the tomatoes and spices beautifully. It’s a common ingredient in South Indian cooking, but often overlooked.
• Fresh Curry Leaves: Seriously, use fresh if you can. They have a vibrant aroma and flavour that dried curry leaves just can’t match. You can find them at most Indian grocery stores.
• Spice Level: Feel free to adjust the chili powder to your liking. I usually use Kashmiri chili powder for colour and mild heat, but you can use any red chili powder you prefer.
• Tomatoes: Ripe, juicy tomatoes are best. Roma or plum tomatoes work well, but any good quality ripe tomato will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them pop. This usually takes about 30 seconds.
2. Add the cumin seeds, garlic cloves, cinnamon stick, clove, cardamom, and curry leaves. Sauté for 8-10 seconds, until fragrant. Your kitchen should be smelling amazing right about now!
3. Add the shallots and chopped onion. Fry for about 4 minutes, until golden brown and softened. Patience is key here – a good base flavour is essential.
4. Stir in the chili powder, turmeric powder, black pepper powder, coriander powder, and fennel powder. Cook for another minute, stirring constantly, to toast the spices.
5. Add the chopped tomatoes. Cook uncovered for 4-5 minutes on medium heat, then cover and simmer for 7-8 minutes, until the tomatoes are softened and broken down.
6. Pour in 2 ½ cups of water, add the grated jaggery, and adjust the salt to taste. Bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes, allowing the flavours to meld.
7. Finally, mix in the coconut paste and simmer until the gravy thickens to your desired consistency. This usually takes about 5-7 minutes.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the sautéing process. Building a good base of flavour is crucial for a delicious curry.
• Adjust the water level to achieve your preferred gravy consistency.
• Taste as you go! Adjust the salt and spice levels to your liking.
• A pinch of asafoetida (hing) added with the spices can add a lovely depth of flavour.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your coconut paste doesn’t contain any dairy.
• Spice Level Adjustment: For a milder curry, reduce the chili powder to ½ tsp or omit it altogether. For a spicier kick, add a pinch of cayenne pepper or use a hotter chili powder.
• Regional Variations:
  • Kerala Style: Add a tablespoon of tamarind pulp for a tangy flavour.
  • Tamil Nadu Style: Add a small piece of dried red chili along with the spices for extra heat.
• Festival Adaptations: This curry is often made during Onam and Pongal in South India as part of the festive sadhya (feast).

Serving Suggestions

This Tomato Shallot Curry is best served hot with:

• Steaming white rice
• Roti or paratha
• A simple vegetable side dish like beans poriyal or cabbage thoran
• A dollop of yogurt (optional)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This curry actually tastes even better the next day as the flavours develop! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What is the best type of tomato to use for this curry? Ripe, juicy tomatoes like Roma or plum tomatoes are ideal. But really, any good quality ripe tomato will work!
• Can I make this curry ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours will only get better.
• What is the purpose of adding jaggery to the curry? Jaggery adds a subtle sweetness that balances the acidity of the tomatoes and spices. It’s a traditional ingredient in South Indian cooking.
• Can I use store-bought curry paste instead of making my own? While you can, it won’t have the same fresh, complex flavour. I highly recommend making the spice blend from scratch for the best results.
• How can I adjust the consistency 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.

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!