Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, garlic tamarind gravy. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Garlic Tamarind Gravy is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Garlic Tamarind Gravy is something which I’ve loved my whole life.
Poondu Kuzhambu is an extremely healthy South Indian gravy made with a tamarind based broth and loaded with lots of garlic. How to Make Mushroom in Garlic Tamarind Gravy. If the mushrooms are small, keep them whole.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have garlic tamarind gravy using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Garlic Tamarind Gravy:
- Get 1 . Garlic - 25
- Get 2 . Tamarind - 1 lemon size soaked in lukewarm water
- Take 3 . Shallot - 6 halved
- Get 4 . Tomato - 1/2 cup finely chopped
- Take 5 . Curry leaves - handful
- Take 6 . Mustard seeds - 1/2 tsp
- Prepare 7 . Fenugreek seeds - 1/2 tsp
- Get 8 . Turmeric powder - 1/4 tsp
- Take 9 . Chilli powder - 1 tsp
- Get 10 . Sambar powder - 1 tsp
- Get 11 . Coriander powder - 1 tsp
- Take 12 . Hing - pinch
- Prepare 13 . Jaggery - 1/2 tsp
- Take 14 . Gingelly oil - 1/4 cup
- Take 15 . Salt - as needed
- Make ready 16 . Ghee - 1 tsp
Poondu puli kuzhambu i garlic gravy with tamarind i பூண்டு புளி குழம்பு This is one of favourite gravy in South Indian gravies. Garlic are very good for health,and it is good to consume on. Add onion, ginger, garlic with a bit of salt and saute until the mixture is soft. Now squeeze the tamarind and add the tamarind extract to the masala and add enough water and stir it well.
Instructions to make Garlic Tamarind Gravy:
- 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.
Check the salt, tangy and spiciness of the gravy, if needs add little bit and add castor oil then. Bone Broth in Small Soup Bowl Served with Fresh Herbs, Garlic and Spices. Traditional Russian dish solyanka - thick, spicy and sour saltwort soup. View from above, top studio shot..tamarind and Thai herbs Grilled meatball with spicy tamarind sauce Spicy mackerel soup with Tamarind juice Spicy and sour fried Tilapia Salad with baby tamarind leaves . Poultry seasoning perks up this very simple, yet tasty, no-mess gravy that's perfect for turkey as well as mashed potatoes! —Hannah Thompson, Scotts Valley, California.
So that’s going to wrap this up for this exceptional food garlic tamarind gravy recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
