Garlic Tamarind Gravy
Garlic Tamarind Gravy

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, garlic tamarind gravy. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

How to make garlic tamarind gravy/poondu puli kuzhambu. വെളുത്തുള്ളി ഇങ്ങനെ ഒന്ന് ഉണ്ടാക്കി നോക്കു. #suryasflavoursandlifestyle. Garlic Vathakuzhambu goes well with steamed rice. Poondu Kuzhambu is an extremely healthy South Indian gravy made with a tamarind based broth and loaded with lots of garlic.

Garlic Tamarind Gravy is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Garlic Tamarind Gravy is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must 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:
  1. Make ready 1 . Garlic - 25
  2. Take 2 . Tamarind - 1 lemon size soaked in lukewarm water
  3. Get 3 . Shallot - 6 halved
  4. Get 4 . Tomato - 1/2 cup finely chopped
  5. Make ready 5 . Curry leaves - handful
  6. Get 6 . Mustard seeds - 1/2 tsp
  7. Take 7 . Fenugreek seeds - 1/2 tsp
  8. Take 8 . Turmeric powder - 1/4 tsp
  9. Prepare 9 . Chilli powder - 1 tsp
  10. Make ready 10 . Sambar powder - 1 tsp
  11. Prepare 11 . Coriander powder - 1 tsp
  12. Take 12 . Hing - pinch
  13. Prepare 13 . Jaggery - 1/2 tsp
  14. Take 14 . Gingelly oil - 1/4 cup
  15. Prepare 15 . Salt - as needed
  16. Prepare 16 . Ghee - 1 tsp

Spicy mackerel soup with Tamarind juice. Spicy indian vegan/vegetarian food - tamarind flavored Spicy and Sour Soup with Chicken and young tamarind leaf. Plant Cultures: History and botany of tamarind. California Rare Fruit Growers: Tamarind Fruit Facts.

Steps to make Garlic Tamarind Gravy:
  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. It's 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.

Add the juice extracted from tamarind plus some water. 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. Vendakkai puli kuzhambu - South indian style Tamilnadu recipe for Vendakkai/okra curry simmered in a rich tangy tamarind gravy.

So that is going to wrap this up with this special food garlic tamarind gravy recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!