Garlic Tamarind Gravy.
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Alright, don't linger, let's approach this garlic tamarind gravy menu with 16 components which are surely easy to have, and we have to process them at the very least through 10 tips. You should shell out a while on this, so the resulting food could be perfect.
Composition Garlic Tamarind Gravy:
- Give 1 - . Garlic - 25.
- Give 2 - . Tamarind - 1 lemon size soaked in lukewarm water.
- Require 3 of . Shallot - 6 halved.
- Need 4 - . Tomato - 1/2 cup finely chopped.
- You need 5 of . Curry leaves - handful.
- Provide 6 for . Mustard seeds - 1/2 tsp.
- Give 7 of . Fenugreek seeds - 1/2 tsp.
- Require 8 - . Turmeric powder - 1/4 tsp.
- Give 9 for . Chilli powder - 1 tsp.
- Need 10 - . Sambar powder - 1 tsp.
- Require 11 - . Coriander powder - 1 tsp.
- You need 12 . Hing - pinch.
- You need 13 . Jaggery - 1/2 tsp.
- Require 14 - . Gingelly oil - 1/4 cup.
- Give 15 . Salt - as needed.
- Prepare 16 - . Ghee - 1 tsp.
Garlic Tamarind Gravy process:
- Soak tamarind and squeeze the water and keep aside..
- Heat ghee in kadai add peeled garlic and roast for 1 minute in medium flame..
- Heat half of the oil in kadai add mustard, fenugreek seeds. Once mustard done add shallot and curry leaves. Saute for a minute..
- Now add roasted garlic saute for 30 sec. Now add chopped tomatoes and saute until it gets mushy..
- It's time to add tamarind extract and all the masala powders. Add one by one and add enough salt..
- Close with lid and cook until it gets thick. It takes around 8 to 10 minutes..
- Open the lid and add remaining oil cook until gravy observes the oil and it have to leave the edges slowly..
- When you ready to switch off the flame add jaggery and adjust salt level..
- Garnish with coriander leaves and serve hot with steamed rice..
- 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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