Tuesday, 31 March 2015

Poondu Gravy (Garlic Gravy)

Poondu Gravy (Garlic Gravy)    

Of late, I  have started a liking towards other gravies beyond Dal. I already have a recipe of Poondu Kulambhu in my blog, however, in this recipe you can incorporate lots of Garlic . I also find it visually appealing as the Garlic is Grinded and does not float which is something I am not too comfortable with.

Onion - 1 (Large, Peeled)
Tomato - 1 (Medium, Blanched)
Garlic - 20 -25 Pods (Peeled)
Oil - 2 Tablespoons (I used Gingelly Oil)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - A generous Pinch
Fenugreek Seeds - a Pinch
Tamarind Juice - 1/2 Cup (Made from soaking a gooseberry sized Tamrind in 1/2 cup of Water)
Currly leaves - Few Leaves
Salt - To taste

  • I have used a food processor for all the chopping work as I wanted them to be finely chopped. If you dont have a food processor you can Pulse them in mixer for a second and ensure that they are not completely pureed but it is chunky.
  • Place the Onion and Garlic and pulse them in Food processor or Mixie so they are chunky.
  • Puree the Tomato after removing the skin and I also added curry leaves to it and pureed.
  • Now place a kadhai on stive and add the onion.
  • Once the Oil is warm, add the fenugreek and immediately add the Onion - Garlic Mix and saute till they are cooked.
  • This may take sometime between 5-8 minutes.
  • Then add the Tomato puree and add the salt and cook for 2-3 minutes.
  • Once you add the Tomato the mixture will begin to boil so be careful.
  • Once the Tomato is done, add the Dry masala Powders (Turmeric, Coriander nad red chilly powder) and saute.
  • Saute till the raw flavour of the masala is gone or till the oil oozes out.
  • Now add the Tamarind pulp and mix it well.
  • Check for salt and cover it with a Lid.
  • Cook till the Tamarind Juice is cooked and the Oil separates from the gravy.
  • Add the Black pepper powder and serve with Rice and Appalam.
  • It also goes well with Appam, Dosa, idli etc.


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