Recipe: Tasty Garlic Tamarind Gravy

Recipe: Tasty Garlic Tamarind Gravy Delicious, fresh and tasty.

Garlic Tamarind Gravy. The combination of onion , garlic and tamarind gives a wonderful taste. It is a simple and healthy dish that goes well with plain rice. Garlic Vathakuzhambu goes well with steamed rice.

This spicy gravy is usually served as a side dish to Rice.

Add onion, ginger, garlic with a bit of salt and saute until the mixture is soft.

Poondu puli kuzhambu i garlic gravy with tamarind i பூண்டு புளி குழம்பு This is one of favourite gravy in South Indian gravies.

You can cook Garlic Tamarind Gravy using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Garlic Tamarind Gravy

1. You need 1 of . Garlic - 25.

2. It’s 2 of . Tamarind - 1 lemon size soaked in lukewarm water.

3. It’s 3 of . Shallot - 6 halved.

4. It’s 4 of . Tomato - 1/2 cup finely chopped.

5. Prepare 5 of . Curry leaves - handful.

6. Prepare 6 of . Mustard seeds - 1/2 tsp.

7. You need 7 of . Fenugreek seeds - 1/2 tsp.

8. You need 8 of . Turmeric powder - 1/4 tsp.

9. You need 9 of . Chilli powder - 1 tsp.

10. It’s 10 of . Sambar powder - 1 tsp.

11. You need 11 of . Coriander powder - 1 tsp.

12. Prepare 12 of . Hing - pinch.

13. It’s 13 of . Jaggery - 1/2 tsp.

14. It’s 14 of . Gingelly oil - 1/4 cup.

15. It’s 15 of . Salt - as needed.

16. It’s 16 of . Ghee - 1 tsp.

Garlic are very good for health,and it is good to consume on.

Spicy tamarind and garlic gravy is a very authentic gravy style from South India, it has a lot of versions and is really good for health..and tamarind gravy and tempered with mustard seeds, methi seeds, garlic and curry leaves.

Don't brown the garlic, lightly fry it.

This easy Roasted Garlic Gravy is your new go to gravy recipe that goes perfectly with mashed potatoes, turkey, chicken, pork, and beef.

Garlic Tamarind Gravy instructions

1. Soak tamarind and squeeze the water and keep aside..

2. Heat ghee in kadai add peeled garlic and roast for 1 minute in medium flame..

3. Heat half of the oil in kadai add mustard, fenugreek seeds. Once mustard done add shallot and curry leaves. Saute for a minute..

4. Now add roasted garlic saute for 30 sec. Now add chopped tomatoes and saute until it gets mushy..

5. Its time to add tamarind extract and all the masala powders. Add one by one and add enough salt..

6. Close with lid and cook until it gets thick. It takes around 8 to 10 minutes..

7. Open the lid and add remaining oil cook until gravy observes the oil and it have to leave the edges slowly..

8. When you ready to switch off the flame add jaggery and adjust salt level..

9. Garnish with coriander leaves and serve hot with steamed rice..

10. This dish contains more oil and gives excellent aroma to the dish. More oil more tasty. You can keep this in fridge up-to one week in airtight container. Papad is the best combo for this curry..

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