Garlic has lot of health benifits and have major part in digestions. Anyone would love this gravy recipe as doesn’t give the raw taste of garlic. One of the Kongunadu dishes.
|Curry Leaves||1 strand|
|Tamarind||1 lemon Size|
|Sambar Powder||2 tsp|
|Sesame Oil||2 tbsp|
|Red Chili||1 no|
|Asefoetida / Hing||1 pinch|
|Fenugreek Powder||1/4 tsp|
Chop Garlic into small pieces. Chop onion, tomato. Soak tamarind in water for 30 min and make a 1 cup juice. Mix Sambar Powder and Salt. Grind the coconut in to fine paste and keep it aside.
In a pan add oil, mustard. When the mustard splutter add red chili, hing, fenugreek powder and garlic. Fry for 1 min. Add Onion and fry till it is golden brown. Add tomato and fry till it becomes mushy. Add tamarind juice and allow it to boil till the raw smell goes away. Add Coconut paste and allow it to boil for 5 more minutes.
(*) This goes good with white rice and papad.