Poondu Kuzhambu / Garlic gravy is the which we prepare often in our home...Garlic is well known for it's medicinal properties...Eating it regularly will remove toxins from the body...Also it's a quick gravy with not much ingredients...Adding little bit jaggery improves the taste of gravy...Top with little raw gingely oil on top for more tasty gravy...
Ingredients
| Ingredient | Measurement |
| Garlic | 1/2 cup |
| shallot | 1/4 cup |
| Gingely oil | 2 or 3 tblsp |
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Jeera/Cumin | 1 tsp |
| Pepper | 1 tsp |
| Toor dal | 2 tsp |
| Fenugreek seeds | 1/4 tsp |
| Tomato | 1 medium |
| Curry leaves | 1 sprig |
| Tamarind Water | 1 cup |
| Coconut pieces | 1/4 cup |
| Fennel seed | 1 tsp |
| Salt | as needed |
| Jaggery | small piece |
Method
Heat gingely oil in a pot and temper with mustard, urad dal, pepper,jeera,toor dal and fenugreek...Add curry leaves and splutter...
Add shallots and peeled garlic cloves and saute till shallots become transparent...Then add the chopped tomatoes and turmeric powder, sambar powder...
Fry for a minute and add the tamarind water...Add salt and jaggery...Let it come to boil for 2 minutes and keep in medium flame and close with a lid half open..
Let it cook for 10 minutes or little till oil float on top..Add the ground paste of coconut,fennel seeds to it..
Cook for a minute after adding coconut and remove from heat..
No comments:
Post a Comment