Go Back
–+ servings

Tamarind Onion Tomato Base for Easy South Indian Curries

This versatile make-ahead curry base combines tangy tamarind with aromatic onions and tomatoes to create the perfect foundation for multiple South Indian curries. Prepare once and use with eggs, chicken, fish, tofu, or vegetables for quick weeknight meals. Freezes beautifully for up to 3 months.
No ratings yet
Print Recipe Pin Recipe Start Cooking
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings (½ cup/140g each)
Calories 133 kcal
Protein3 g
Fiber6 g
Fat5 g
Carbohydrates21 g

Equipment

  • Heavy-bottomed pan for cooking base
  • Fine mesh strainer for tamarind

Ingredients
 

For the Curry Base:

  • 1 small lemon size (10 g) tamarind - soaked in ½ cup hot water to extract pulp. If you are 2x or 3x the recipe, watch out for the tanginess. You might not need that much.
  • ½ cup hot water - for soaking tamarind
  • 2 teaspoon oil
  • 10-12 pieces fresh curry leaves - optional
  • 1 cup (150 g) onion - finely chopped
  • 1 teaspoon (5 g) ginger - minced
  • 2 teaspoon (10 g) garlic - minced
  • 4-5 pieces green chilies - minced
  • 1 cup (220 g) tomatoes - chopped
  • 1 teaspoon (6 g) salt
  • 1 teaspoon (4 g) Coriander Powder
  • 1 teaspoon (9 g) red chili powder - skip if you know your green chilies are spicy enough
  • ½ teaspoon turmeric powder

Instructions
 

Prepare the Curry Base:

  • Soak 1 small lemon size tamarind in ½ cup hot water for 10-15 minutes. Mash and extract thick tamarind pulp, discarding the solids. Set aside.
    Dark brown tamarind pieces soaking in hot water in a small steel bowl
  • Heat 2 teaspoon oil in a heavy-bottomed pan. Add 10-12 pieces fresh curry leaves (optional) and sauté for 30 seconds.
    Fresh green curry leaves sizzling and sputtering in hot oil in a heavy-bottomed pan
  • Add 1 cup onion and ½ teaspoon turmeric powder. Sauté until onions are translucent.
    Diced white onions mixed with golden turmeric powder cooking in oil until translucent
  • Add minced 1 teaspoon ginger, 2 teaspoon garlic, and 4-5 pieces green chilies. Cook for 2 minutes.
    Minced ginger, garlic, and green chilies being added to the sautéed onion mixture
  • Add 1 cup tomatoes and 1 teaspoon salt. Cook until tomatoes break down and become mushy.
    Chopped red tomatoes cooking down into a thick, chunky gravy base with steam rising
  • Add 1 teaspoon Coriander Powder and 1 teaspoon red chili powder. Cook for 2-3 minutes.
    Red chili powder and brown coriander powder being stirred into the egg pulusu base
  • Pour in the tamarind juice and add 1-2 cups water. Bring to a boil.
    Dark brown tamarind water being poured into the spiced tomato gravy creating a tangy base
  • Reduce heat and simmer for 10-15 minutes until the curry base thickens slightly and reaches proper consistency.
    Thick, reddish-brown curry base with proper consistency before adding eggs
  • Cool completely before storing or freezing.
    pouring tamarind onion tomato base in a freezing tray with a steel spoon

Notes

Yield & Storage: This recipe makes 1 cup of curry base total, yielding 2 servings at ½ cup (140g) each. Perfect for meal prep - store in refrigerator for up to 4 days or freeze for up to 3 months.
Make-Ahead Tips: This base actually improves with time as flavors meld. Cool completely before freezing in portion-sized containers. Add 2-3 tablespoons water when reheating if needed.
Using the Base: Add your choice of protein (eggs, chicken, fish, tofu) and simmer 5-20 minutes depending on the protein. This base works with any South Indian curry variation.
Freezing Tips: Portion into 1-cup servings for easy thawing. Label with date and contents. Thaw overnight in refrigerator or use microwave defrost setting.
Variations: Add 2 tablespoon coconut milk for richness, extra tamarind for more tang, or reduce chilies for milder heat. Some families add a pinch of jaggery for subtle sweetness.

NUTRITION

Nutrition Facts
Tamarind Onion Tomato Base for Easy South Indian Curries
Serving Size
 
0.5 cup (140g)
Amount per Serving
Calories
133
% Daily Value*
Protein
 
3
g
6
%
Carbohydrates
 
21
g
7
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Fat
 
5
g
8
%
Potassium
 
558
mg
16
%
Sodium
 
1258
mg
55
%
Calcium
 
115
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Made this recipe?Meals are better when they're shared. Tag @ThaliMethod on Insta or Tiktok or use hashtag #ThaliMethod so we can all enjoy it! or send it to a friend!