South Indian Shallot Curry
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A tangy, spicy South Indian curry made with shallots, coconut, and tamarind. It is a dry, rich side dish that pairs well with flatbreads or rice.
Ingredients
- 30 g desiccated/dried shredded coconut
- vegetable oil
- 400 g banana shallots peeled and halved
- 1 fresh curry leaves leaves stripped from stalk
- 4.93 ml black mustard seeds
- 4.93 ml fenugreek seeds
- 29.6 ml tomato purée/paste
- 2.46 ml red chilli powder
- 4.93 ml ground coriander
- 4.93 ml sugar
- 14.8 ml tamarind paste
- 150 ml water
- salt
- flatbreads
Nutrition (per serving, estimated)
Estimated based off 7 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.87 mg
- Iron: 0.73 mg
- Magnesium: 9.67 mg
- Phosphorus: 19.3 mg
- Potassium: 51.1 mg
- Zinc: 0.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 30 g desiccated/dried shredded coconut
- vegetable oil
- 4.93 ml black mustard seeds
- 4.93 ml fenugreek seeds
- 29.6 ml tomato purée/paste
- 2.46 ml red chilli powder
- 4.93 ml ground coriander
- 4.93 ml sugar
- 14.8 ml tamarind paste
- 150 ml water
- salt
- flatbreads
Prepare
- 400 g banana shallots, peeled and halved
- 1 fresh curry leaves, leaves stripped from stalk
Let's Cook
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Step 1.
Heat a wide non-stick pan over medium-low heat. Add the desiccated coconut and cook for 3–4 minutes, stirring regularly, until lightly toasted and fragrant. Transfer the toasted coconut to a plate and set aside.
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Step 2.
Reheat the same pan over medium heat and add a drizzle of vegetable oil. Place the halved banana shallots cut-side down in the pan, season with salt, and cook for 4–5 minutes until the cut sides are starting to brown. Flip the shallots and cook for another 3–4 minutes until they begin to soften. Transfer the shallots to the plate with the toasted coconut.
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Step 3.
Return the pan to low heat and add 2 tablespoons of vegetable oil. When hot, add the curry leaves, black mustard seeds, and fenugreek seeds. Let them sizzle until the fenugreek seeds turn just golden brown (about 30 seconds to 1 minute), being careful not to burn them. Stir in the tomato purée, red chilli powder, ground coriander, sugar, and tamarind paste, and cook for about 30 seconds until fragrant.
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Step 4.
Return the shallots and toasted coconut to the pan. Add the water and stir to combine. Cover the pan with a lid and cook for 6–8 minutes, or until the shallots are soft but still hold their shape. If the curry seems dry during cooking, add a splash more water as needed. Taste and adjust salt.
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Step 5.
Serve the curry with flatbreads for scooping.