Vengaya Venthasaar(Shallot Tangy Gravy)

Shallots have become a very common and unavoidable thing in any South Indian kitchen. We make use of it in any dishes as just a part of ingredient. What if we make a whole dish with only shallots as the main ingredient?

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Shallots are famous for its savour flavour and that it helps reduce your body heat on a hot summer day. Yes, shallots are cool in nature and help you through tough summer.

Shallot curry is quite a simple dish and stays for 3 – 4 days without refrigeration. It goes very well with rice, chappathis, rotis, dosa, idly, appam or any main course. Let us starts with the preparation.

1 review, 4.83/5

Vengaya Venthasaar(Shallot Tangy Gravy)


5 Persons

50 minutes

Items List

Name Quantity Image
Shallots 250g
Tamarind 2 Three-seeded pieces
Green chilli 3 nos
Water 3 cups
Salt enough to taste
Turmeric powder ¼ tsp
Fenugreek 1 tsp
Red chilli powder ½ tsp
Curry leaves 15 nos
Sugar 1 tsp
Oil 2 tbsp
Mustard seeds 1 tsp
Dried red chillies 2 nos


Stage 1

First step is to prepare shallots for our dish.Remove the skin of shallots and wash them clean. Now cut them into slices and keep them aside. Slice the green chillies into half and keep it ready aside. Squeeze the pulp from tamarind and make it ½ cup total by diluting with water. Let us start with the cooking.

Stage 2

We have to saute the shallots to get our dish ready. But before sauting the shallots, let us dry roast the fenugreek seeds. For this, let us heat a kadai and add 1 tsp of fenugreek to it. Fry it on low flame, until it turns red and let it splutter. Remove it immediately into a crusher and replace the kadai on the burner again. Let the fenugreek seeds cool down before we crush it. By the time, let us saute the shallots.

Stage 3

Now pour 1½ tbsp. of oil to the hot kadai and add shallot slices to it. Stir it to get them coated with oil. Now add salt and turmeric powder to it. Saute them all very well until, the shallots turn light pink with a glassy appearance.

Stage 4

Transfer the sauted shallots to a cooking vessel and add tamarind water to it. Place it on the burner with medium flame and add sliced green chillies to it. Let us crush the roasted fenugreek seeds while the curry boils. When it starts boiling add enough water to make the curry. I added2 cups of water apart from the ½ cup of tamarind water.

Stage 5

Now add the fenugreek powder and ½ tsp chilli powder to it. Add washed curry leaves to it. Now wait for it to boil well so that the raw smell and taste of the ingredients changes to an aromatic flavour.

Stage 6

Add ½ tsp sugar to the curry (optional, for diet conscious). When it boils again, turn off the burner and keep the curry aside.

Stage 7

Our final step is to temper the curry to make it taste exotic. For this, turn on the burner and heat a tadka pan. Pour ½ tbsp coconut oil and to the hot oil, add mustard seeds. When it pops, add dried red chilli pieces and let it fry. Transfer the mixture to the curry. Our simple but yummy shallot curry is ready to serve. Serve hot with any of your favourite main course and enjoy the real superb taste of the dish.

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  • You may use more oil for sauting the shallots, if you plan to take it out for a few days’ camp or so.
  • You may avoid using green chilli and curry leaves, if you have a plan to take the out for a few days.
  • You may use jaggery instead of sugar for the dish.


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