Garlic Tamarind Gravy
Garlic Tamarind Gravy

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, garlic tamarind gravy. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

The tropical tang of tamarind combines with fish sauce, Sriracha and brown sugar in this flavorful tamarind sauce. See below for recipe ideas to use it in. Bring to a lively simmer over high heat, reduce heat.

Garlic Tamarind Gravy is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Garlic Tamarind Gravy is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook garlic tamarind gravy using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Garlic Tamarind Gravy:
  1. Prepare 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. Prepare 5 . Curry leaves - handful
  6. Get 6 . Mustard seeds - 1/2 tsp
  7. Make ready 7 . Fenugreek seeds - 1/2 tsp
  8. Make ready 8 . Turmeric powder - 1/4 tsp
  9. Get 9 . Chilli powder - 1 tsp
  10. Make ready 10 . Sambar powder - 1 tsp
  11. Prepare 11 . Coriander powder - 1 tsp
  12. Prepare 12 . Hing - pinch
  13. Make ready 13 . Jaggery - 1/2 tsp
  14. Prepare 14 . Gingelly oil - 1/4 cup
  15. Take 15 . Salt - as needed
  16. Take 16 . Ghee - 1 tsp

Allow to reduce just a little and then strain the sauce into a serving bowl. NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online). Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Try it with other vegetables too, such as potato, cauliflower or okra.

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.

The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste. Remove the pan from the heat and let stand until the tamarind has softened. Garlic Vathakuzhambu goes well with steamed rice. #amrithakalash #garlic #tamarind #southindia #india #gravy #rice #poondu #recipes. Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper.

So that’s going to wrap it up for this exceptional food garlic tamarind gravy recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!