Chinnay Vengayam Goshtu (Stewed Shallots)

I love the flavour of the browned shallots with the tamarind in this curry. It's a really wonderful combination.

Iyer notes that this curry can also be made with red onions. If you do that, however, he recommends adding a clove of minced garlic to them to more closely mimic the shallot flavour.

Iyer also recommends serving this stew with uppama -- a savoury, spiced cream of wheat dish which incorporates green peas. I thought that sounded great, but didn't have the wherewithal to make it on the day, so I just served it over some brown rice alongside a couple other curries. Maybe I'll make it again sometime and try it with uppama to see what it's like.

Chinnay Vengayam Goshtu

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 3 1/2-7 tsp. sesame oil, divided
• 2 tsp. coriander seeds
• 1 tsp. fenugreek seeds
• 4-6 dried red Thai, cayenne, or arbol chiles, stems removed
• 1 tsp. mustard seeds
• 1/8 tsp. asafetida
• 2 c. thinly sliced shallots
• 10 fresh curry leaves
• 1 tsp. tamarind concentrate
• 1/2 tsp. coarse sea salt

Directions

1. Heat 1 tsp. of the oil (1/2 tsp. for the calorie-conscious) over medium-high heat.
2. Add the coriander, fenugreek, and chiles and roast, stirring constantly, until the chilies blacken (1-2 minutes).
3. Transfer to a molcajete and pound until coarsely ground.¹
4. Heat the remaining 1-2 Tbsp. of oil over medium-high heat.
5. Add the mustard seeds and cook, covered, until the seeds have stopped popping (30-60 seconds).
6. Sprinkle in the asafetida and immediately reduce the heat to medium-low.
7. Quickly add the shallots and curry leaves and cook, stirring occasionally, utnil the shallots turn light brown around the edges (20-25 minutes).
8. Meanwhile, whisk the tamarind into the water and set aside.
9. Once the shallots are ready, pour the tamarind water into the pan.
10. Add the pounded spices along with the salt.
11. Increase heat to medium-high and cook, uncovered, stirring occasionally, until the curry thickens slightly (~5 minutes).
12. Serve with uppama or substrate of your choice.

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¹ Alternatively, transfer to a plate to cool. Once cooled completely, transfer to a spice grinder and coarsely grind. ^Back