Steps to Make Perfect 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 Techniques To Live Green And Conserve Money In The Kitchen.

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We hope you got insight from reading it, now let's go back to garlic tamarind gravy recipe. To make garlic tamarind gravy you need 16 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Garlic Tamarind Gravy:

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

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..

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