Steps to Prepare Speedy Garlic Tamarind Gravy

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Before you jump to Garlic Tamarind Gravy recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to run less regularly, will also save electricity.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is definitely something we can all perform, without difficulty. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let's go back to garlic tamarind gravy recipe. You can have garlic tamarind gravy using 16 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Garlic Tamarind Gravy:

1. You need 1 of . Garlic - 25.
2. Get 2 of . Tamarind - 1 lemon size soaked in lukewarm water.
3. Take 3 of . Shallot - 6 halved.
4. Use 4 of . Tomato - 1/2 cup finely chopped.
5. Take 5 of . Curry leaves - handful.
6. Prepare 6 of . Mustard seeds - 1/2 tsp.
7. Prepare 7 of . Fenugreek seeds - 1/2 tsp.
8. Use 8 of . Turmeric powder - 1/4 tsp.
9. Get 9 of . Chilli powder - 1 tsp.
10. You need 10 of . Sambar powder - 1 tsp.
11. Provide 11 of . Coriander powder - 1 tsp.
12. Take 12 of . Hing - pinch.
13. Take 13 of . Jaggery - 1/2 tsp.
14. Prepare 14 of . Gingelly oil - 1/4 cup.
15. You need 15 of . Salt - as needed.
16. Take 16 of . Ghee - 1 tsp.

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..

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