Tangy Garlic Gravy

This Tangy Garlic Gravy is a fantastic gravy which goes very well with steamed rice, idli, dosa, chapatti & roti. It is spicy and tangy, at the same time garlic adds a lot of flavor to the gravy. It makes for a perfect accompaniment with hot steamed white rice and a generous drizzle of sesame oil.

Ingredients 

Peeled Garlic - 1 Cup 

Chopped Onion - 2 Cups 

Chopped Tomato - 2 Cups 

Sesame Oil - 1/4 Cup 

Turmeric Powder - 1/2 Tbsp 

Chilli Powder - 1 Tbsp 

Coriander Powder - 2 Tbsp 

Tamarind - lemon sized ball 

Jaggery - a small piece 

Salt to taste 

Hot Water - 1 Cup 

To Temper 

Sesame Oil - 4 Tsp 

Mustard Seeds - 1 tsp 

Cumin Seeds - 1 tsp 

Fenugreek Seeds - 1/2 tsp 

Hing - little 

Curry Leaves - few 

Broken Dry Red Chilli - 2

Chopped Coriander Leaves - few

Method 

In a clean bowl, add lemon sized tamarind ball. Then add a cup of hot water. Let it soak for 10 minutes. And extract the tamarind water and keep it aside.

Heat a pan. Add sesame oil and heat it for a minute. Then add 1 cup of peeled garlic and fry for 2 minutes.

Once it done, add chopped onions along with salt, then mix it well. Close the lid and fry for few minutes.

Add chopped tomatoes and cook until it becomes mushy.

Add turmeric, chilli and coriander powder then give a nice mix.

Now add tamarind water, Jaggery and mix well then close the lid and keep cook until it raw smell goes well.

Heat sesame oil in a pan. Add the tempering ingredients and sauté it for few seconds.

Finally transfer  this tempering ingredients into garlic gravy and cook for another 2 minutes. Then switch off the flame.

Serve hot with steamed white rice/idli/dosa