Poondu (Garlic Gravy

• Meat

  • 1 Tamarind - goose berry size

• Produce

  • 1/4 tsp Asafoetida
  • 2 Chilli, Dry red
  • 1 Coriander
  • 15 Cloves Garlic
  • 1 Potato
  • 15 Shallot
  • 1 Tomato

• Condiments

  • 1/4 tsp Mustard

• Baking & Spices

  • 1 1/2 tsp Black pepper
  • 1 tbsp Coriander seeds
  • 1/2 tsp Fenugreek
  • 1 Jaggery / sugar
  • 1 Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Sesame oil

• Frozen

  • 5 Curry, leaves

• Other

  • Chana dal - 1 tsp
  • Jeera - 1/2 tsp
  • Sambar powder - 1 1/2 Tbsp ( Red chilli powder - 1 Tbsp, Coriander powder - 1/2 Tbsp
  • Toor dal - 1 tsp
  • Broken urad dal - 1/2 tsp

Found on revisfoodography.com

Description

Ingredients

• Tamarind - Goose berry size
• Tomato - 1
• Shallot - 15
• Garlic - 15 Cloves
• Potato - 2 medium (Optional)
• Curry leaves - 5
• Coriander leaves - For garnishing
• Turmeric - 1/4 tsp
• Sambar powder - 1 1/2 Tbsp ( Red chilli powder - 1 Tbsp, Coriander powder - 1/2 Tbsp)
• Asafoetida - 1/4 tsp
• Salt - 2 tsp (Adjust as needed)
• Jaggery / Sugar - 1 tsp (optional)
• Coriander seeds - 1 Tbsp
• Chana dal - 1 tsp
• Toor dal - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Black pepper - 1 1/2 tsp
• Dry red Chilli - 2
• Jeera - 1/4 tsp
• Sesame oil - 4 Tbsp
• Mustard - 1/4 tsp
• Broken urad dal - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Jeera - 1/2 tsp

Directions

• First, Soak the tamarind along with a tsp of salt in a cup of warm water for about 15 minutes. Extract the tamarind puree and make it to measure 3 Cups by adding water. Add the tomato to the tamarind extract and crush them with your hand nicely. Thereby the tomatoes get mixed well with the tamarind extract.   Heat a pan dry roast all the ingredients under To Dry roast and grind. Make sure not to burn them. Let them cool for a minute and grind to a coarse powder and keep aside.   Now heat a kadai with oil, add the mustard and once it splutter add all the other ingredients under To temper in the given order. As soon as the jeera starts changing color, add the curry leaves, shallots, garlic and saute until the shallots changes to golden brown.  Now add the potatoes, give a quick stir, follow it by turmeric, sambar powder, asafoetida, salt and saute them in medium flame until the oil gets separated.  Now add the prepared tamarind tomato puree to the kadai and cook them in low-medium flame.  Once the potato is 3/4 done, add the ground masala powder and stir well without any lumps. Keep cooking until the potatoes are fully done. By now the oil would get separated and float on top of the kuzhambu and also the raw smell of tamarind would be gone. Turn off the flame, add the jaggery and mix well to get dissolved in kuzhambu. Garnish with coriander leaves.   Serve hot with cooked rice topping off with ghee.