Garlic Tamarind Gravy
Garlic Tamarind Gravy

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, garlic tamarind gravy. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Garlic Tamarind Gravy is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Garlic Tamarind Gravy is something which I have loved my whole life.

The tropical tang of tamarind combines with fish sauce, Sriracha and brown sugar in this flavorful tamarind sauce. See below for recipe ideas to use it in. Bring to a lively simmer over high heat, reduce heat.

To get started with this particular recipe, we must first prepare a few components. You can cook garlic tamarind gravy using 16 ingredients and 10 steps. Here is how you cook that.

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

Tamarind Chutney is basically just a thicker version of this and is generally used for dipping Indian fried foods like samosas or pakoras. For a thicker tamarind chutney recipe, use less water. For thinner tamarind sauce or glaze, add more water. Otherwise, it's the same exact recipe.

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.

Allow to reduce just a little and then strain the sauce into a serving bowl. NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online). Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores.

So that’s going to wrap this up with this special food garlic tamarind gravy recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!