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We hope you got benefit from reading it, now let’s go back to garlic tamarind gravy recipe. To cook garlic tamarind gravy you only need 16 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Garlic Tamarind Gravy:
- Provide 1 . Garlic - 25
- You need 2 . Tamarind - 1 lemon size soaked in lukewarm water
- Prepare 3 . Shallot - 6 halved
- Provide 4 . Tomato - 1/2 cup finely chopped
- You need 5 . Curry leaves - handful
- Get 6 . Mustard seeds - 1/2 tsp
- Use 7 . Fenugreek seeds - 1/2 tsp
- Provide 8 . Turmeric powder - 1/4 tsp
- Take 9 . Chilli powder - 1 tsp
- Prepare 10 . Sambar powder - 1 tsp
- Use 11 . Coriander powder - 1 tsp
- You need 12 . Hing - pinch
- Get 13 . Jaggery - 1/2 tsp
- You need 14 . Gingelly oil - 1/4 cup
- You need 15 . Salt - as needed
- Take 16 . Ghee - 1 tsp
Steps 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.
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