- 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 Chana dal,toor dal, corinader seeds, Fenugreek,pepper,red chilli,jeera. 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 ingredients 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. Garnish with coriander leaves.
Garlic gravy
#myrecipe
By Arun Kumar
Mar, 12th
552
Servings
4 persons
Cook Time
25 minutes
Ingredients
22
- 24
Ingredients
- Tamarind
- Tomato
- Shallots
- Garlic
- Potato
- Curry leaves
- Corinader
- Turmeric
- Sambar powder
- Hing
- Salt
- Sugar
- Corinader seeds
- Chana dal
- Toor dal
- Fenugreek
- Pepper
- Red chilli
- Cumin
- Oil
- Mustard
- Urad dal
- Fenugreek
- Cumin
