Tamil garlic tamarind curry recipe
Calories 201kcal
Ingredients
- 15 medium garlic cloves chopped
- 1 small onion chopped
- 1 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin
- 5-6 curry leaves
- ½ cup tamarind puree medium thin consistency + i have already mixed 1 tbsp sugar in that
- 1 cup water
- ½ tsp turmeric powder
- ¼ tsp red chili powder
- 1 tbsp sambar powder
- ¼ tsp coriander powder optional
- salt to taste
- coriander leaves for garnishing
- a pinch of asafoetida optional
Instructions
- chop garlic and onion and keep aside.
- heat oil in pan.
- add mustard seeds and cumin.
- when they crackle, add chopped garlic and onions.
- saute for a while.
- add tamarind puree(sugar is already added in tamarind puree) and mix.
- add water.
- add turmeric powder, red chili powder, samabr powder and salt to taste.
- mix and boil for 7 mins on high flame (or 10 -15 mins on medium flame)
- add coriander leaves for garnishing.
- serve hot with steamed rice.
Video
Notes
- This garlic curry stays fresh for 2-3 days when stored in a refrigerator. always store in an air-tight container.
- making tamarind puree for this particular recipe
- soak 1 cup of tamarind in 2 cups of warm water for 15 to 20 mins.
- take a pan and transfer this mixture into it. Also, add 1 tbsp sugar/jaggery in the mixture.
- boil the mixture for 10 mins on high flame.
- cool it down.
- strain the mixture and mash a little bit of boiled tamarind. If you are using seedless tamarind then no straining is required. You just have to make a fine paste of tamarind.
- add a pinch of coriander powder on the top and store this puree in refrigerator. It stays fresh for 8 days when stored in a refrigerator. Always use air tight container for storing.
Nutrition
Calories: 201kcal | Carbohydrates: 13.6g | Protein: 2.5g | Fat: 16.5g | Saturated Fat: 4.1g | Sodium: 269.4mg | Fiber: 3.3g | Sugar: 3.3g | Vitamin A: 100IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 1.6mg
