Tuesday, March 9, 2010

Garlic gravy-poondu kuzhambu

Sssssssso hot?It is up to you to adjust the tamarind and chilli powder.There are so many varieties from sweet,bland to fiery,hot ones which will put your tongue on fire.
Tamarind-big lemon sized ball soaked in water or paste
Small Onion-1/2 cup
Galic,peeled-1/2 cup
Chilli powder-1 tsp
Coariander powder-3 tsp
Turmeric powder-1/2 tsp
Salt to taste
Sesame oil-3 tbsp
For tempering:
Mustard seeds-1/2 tsp
Toovar dal-1 tbsp
Red chillies-2
Fenugreek-1/4 tsp
Curry leaves-2 sprigs
Extract pulp from tamarind.
In a pan heat oil add mustard.When it splutters add red chilli,toovar dal,fenugreek and curry leaves.
When the  dal turns golden add garlic and onion ,saute till soft.
Add all spice powders,salt and tamarind extract.
Bring to a boil and simmer for 10 mins till the gravy is thick and oil floats on top.
Serve with white rice and potato podimas.


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