Poondu (Garlic) Gravy
Ingredients
Tamarind - Goose berry size
Tomato - 1
Shallot - 15
Garlic - 15 cloves
Potato - 2 medium (Optional)
Curry leaves - 5
Coriander leaves - For garnishing
Turmeric - 1/4 tsp
Sambar powder - 1 1/2 Tbsp
Asafoetida - 1/4 tsp
Salt - 2 tsp (adjust per taste)
Jaggery / Sugar - 1 tsp (optional)
To dry roast and grind
Coriander seeds - 1 Tbsp
Chana dal - 1 tsp
Toor dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Black pepper - 1 1/2 tsp
Dry red Chilli - 2
Jeera - 1/4 tsp
To temper
Sesame oil - 4 Tbsp
Mustard - 1/4 tsp
Broken urad dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Jeera - 1/2 tsp
Instructions
First, Soak the tamarind along with a tsp of salt in a cup of warm water for about 15 minutes. Extract the tamarind puree and make it to measure 3 Cups by adding water. Add the tomato to the tamarind extract and crush them with your hand nicely. Thereby the tomatoes get mixed well with the tamarind extract.
Heat a pan dry roast all the ingredients under "To Dry roast and grind". Make sure not to burn them. Let them cool for a minute and grind to a coarse powder and keep aside.
Now heat a kadai with oil, add the mustard and once it splutter add all the other ingredients under "To temper" in the given order. As soon as the jeera starts changing color, add the curry leaves, shallots, garlic and saute until the shallots changes to golden brown.
Now add the potatoes, give a quick stir, follow it by turmeric, sambar powder, asafoetida, salt and saute them in medium flame until the oil gets separated.
Now add the prepared tamarind tomato puree to the kadai and cook them in low-medium flame.
Once the potato is 3/4 done, add the ground masala powder and stir well without any lumps. Keep cooking until the potatoes are fully done.
By now the oil would get separated and float on top of the kuzhambu and also the raw smell of tamarind would be gone. Turn off the flame, add the jaggery and mix well to get dissolved in kuzhambu. Garnish with coriander leaves.
Serve hot with cooked rice topping off with ghee.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Ingredients
Tamarind - Goose berry size
Tomato - 1
Shallot - 15
Garlic - 15 cloves
Potato - 2 medium (Optional)
Curry leaves - 5
Coriander leaves - For garnishing
Turmeric - 1/4 tsp
Sambar powder - 1 1/2 Tbsp
Asafoetida - 1/4 tsp
Salt - 2 tsp (adjust per taste)
Jaggery / Sugar - 1 tsp (optional)
To dry roast and grind
Coriander seeds - 1 Tbsp
Chana dal - 1 tsp
Toor dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Black pepper - 1 1/2 tsp
Dry red Chilli - 2
Jeera - 1/4 tsp
To temper
Sesame oil - 4 Tbsp
Mustard - 1/4 tsp
Broken urad dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Jeera - 1/2 tsp
Instructions
First, Soak the tamarind along with a tsp of salt in a cup of warm water for about 15 minutes. Extract the tamarind puree and make it to measure 3 Cups by adding water. Add the tomato to the tamarind extract and crush them with your hand nicely. Thereby the tomatoes get mixed well with the tamarind extract.
Heat a pan dry roast all the ingredients under "To Dry roast and grind". Make sure not to burn them. Let them cool for a minute and grind to a coarse powder and keep aside.
Now heat a kadai with oil, add the mustard and once it splutter add all the other ingredients under "To temper" in the given order. As soon as the jeera starts changing color, add the curry leaves, shallots, garlic and saute until the shallots changes to golden brown.
Now add the potatoes, give a quick stir, follow it by turmeric, sambar powder, asafoetida, salt and saute them in medium flame until the oil gets separated.
Now add the prepared tamarind tomato puree to the kadai and cook them in low-medium flame.
Once the potato is 3/4 done, add the ground masala powder and stir well without any lumps. Keep cooking until the potatoes are fully done.
By now the oil would get separated and float on top of the kuzhambu and also the raw smell of tamarind would be gone. Turn off the flame, add the jaggery and mix well to get dissolved in kuzhambu. Garnish with coriander leaves.
Serve hot with cooked rice topping off with ghee.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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