Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, garlic tamarind gravy. One of my favorites food recipes. This time, I am going to 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 well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Garlic Tamarind Gravy is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. 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. Make ready 1 . Garlic - 25
2. Take 2 . Tamarind - 1 lemon size soaked in lukewarm water
3. Make ready 3 . Shallot - 6 halved
4. Prepare 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. Take 8 . Turmeric powder - 1/4 tsp
9. Take 9 . Chilli powder - 1 tsp
10. Make ready 10 . Sambar powder - 1 tsp
11. Take 11 . Coriander powder - 1 tsp
12. Get 12 . Hing - pinch
13. Take 13 . Jaggery - 1/2 tsp
14. Make ready 14 . Gingelly oil - 1/4 cup
15. Make ready 15 . Salt - as needed
16. Get 16 . Ghee - 1 tsp

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