Shallots Curry

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Shallots Curry


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 4
  • 10 nos shallots small sambar onions

  • 9 nos garlic

  • 2 tbsp thick tamarind extract

  • 1/2 tsp turmeric powder

  • 1 tsp ghee

  • 1/2 tsp jaggery

  • 1 sprig curry leaves

  • 1 nos for grinding:onion

  • 1/4 cups grated coconut

  • 5 tbsp coriander seeds

  • 3/4 tsp cumin seeds

  • 3/4 tsp black pepper corns

  • 3/4 tsp poppy seeds

  • 1/4 tsp fenugreek seeds

  • 2 nos whole red chillies

  • 1/2 tsp bengal gram channa dhal

  • 1/2 tsp black gram urad dhal

  • 1 tsp sesame gingelly oil

  • 2 tbsp first tempering: sesame gingelly oil

  • 1 tsp thallipu vadagam sun dried black seasoning

  • 2 tsp second temepering:sesame gingelly oil

  • 1/2 tsp fennel seeds

  • 2 nos shallots with skin intact

  • 4 nos garlic pods with skin intact

  • 1 sprig curry leaves


  • The medium size onion given in the grinding section is to be smoked with fire
  • Place the onion on fire and allow it to burn for a minute so that 4 layers of skin turns black
  • Remove from fire and allow it to cool
  • After it cools down peel
  • off the burnt layers and cut into pieces
  • In a pan add oil after it gets heated add coriander seeds and roast it for a minute
  • Next add red chillies and stir for 30 seconds
  • Now add bengal gram and black gram again on heat for 30 seconds
  • Next add pepper corns and cumin seeds in the interval of 30 seconds
  • Now add fenugreek seeds followed by poppy seeds
  • Once the poppy seeds pops up add the grated coconut and stir it for couple of minutes
  • By now the coconut will get roasted
  • Allow the ingredients to cool down and transfer to the mixer jar along with the cut onion which was burnt in the first step
  • Grind the ingredients to a fine paste by adding water
  • Add oil in the hot pan then add the black seasoning
  • When the mustard seeds in the seasoning starts to splutter add garlic and shallots into the pan
  • Saute the onions and garlic for couple of minutes by now they should have turned soft
  • Now add the ground mixture along with 1
  • 5 cups water and give an immediate swirl
  • Next step is to add required salt and turmeric to the mixture
  • Add tamarind extract
  • Stir the mixture bring it to boil then turn to medium flame and close the pan with a lid
  • After 3 minutes open and add crushed curry leaves and stir it
  • Close the lid and allow it continue cooking for another 3 minutes
  • Before removing from heat add jaggery and swirl the ghee on the gravy
  • Now remove the pan from the heat
  • SECOND TEMPERING For this tempering the shallots and garlic has to be pounded with its skin intact
  • In a tempering pan add oil and after it heats up add fennel seeds
  • After the fennel gets roasted add pounded garlic and shallots
  • After the garlic and shallots gets roasted add curry leaves give a stir and add to the curry
  • Serve hot with rice dosai chappathi
  • Adjust the consistency of the gravy by adding hot water and check for salt
  • Instead of black seasoning you may use 1 2 tsp of mustard seeds
  • 1 2 urad dhal 1 4 tsp fenugreek seeds 1 4 tsp cumin seeds for first tempering