Poondu Kozhambu - Garlic Gravy

-

Garlic has anti-bacterial and anti-fungal properties and its regular usage, helps to lower cholesterol levels in the body.

This recipe, is adapted from an Indian cookery program and I tried this today and it was great and hence i am sharing it in my blog.

To Grind:
1. Tomato- 1 big

To saute:
1.Mustard seeds- 1/2 tbsp
2.Curry leaves - 1 handful

Other ingredients
1. Brinjal- 2 - chopped as small cubes
2. Onion- 2- finely chopped
3. Garlic pods- 12 (peeled)
4. Coriander powder- 1/2 tbsp
5. Turmeric powder- 1/2 tbsp
6. Sambar powder or chilli powder- 1 tbsp
7. Tamarind- 1 lemon size (soaked in water)
8. Salt and Oil- as needed.

9. Jaggery- 2 tbsp (optional) and Sesame oil - 2 tbsp (optional)

Take a big pan and add oil and add ingredients for sauting. Once mustard starts splattering, add brinjal, onion and garlic and add turmeric powder and let this cook.

Then, add the tomato paste, coriander powder, sambar powder and let this cook as a gravy. Once it starts to boil, add tamarind extract and add salt.

Add jaggery and sesame oil. Let this gravy cook until it gets to a thicker consistency.

This can be served with Idli/Pongal or with Plain rice. Worth trying! :)-

Comments

Post a Comment

Popular posts from this blog

Dum Puliyodharai/ Puli Sadham/ Temple Style Tamarind Rice

-
Image
This recipe is the preparation in Madurai Meenakshi Amman temple. Ingredients: 1.Tamarind - one small lemon size 2.to saute: Mustard 1 tbsp; channa dhal- 2 tbsp,urad dhal- 2 tbsp; hing- 1/2 tbsp; curry leaves - one handful 3.to roast and grind: Pepper-1 tbsp;coriander seeds-2 tbsp; sesame seeds - 2 tbsp,fenugreek seeds - 1 tbsp 4.red chillies- 7 cut into half 5.Ponni rice - 1.5 cup 6.salt to taste 7.sesame oil - 5 tbsp 8.turmeric powder - 1 tbsp Procedure: In a pan,dry roast ingredients for roasting one after another until they splutter. Cool abd grind them coarsely. Then take a thick bottom pan and add 3tbsp of sesame oil. Add mustard seeds,channa dhal,urad dhal,red chillies, hing and curry leaves. I used Prestige Pressure pan. Measure and add tamarind juice. We need around three cups of water for a cup of rice including tamarind extract. For the 1.5cups of rice 4.5 cups would be needed. Add turmeric powder and salt after adding water. Let it boil first. Now add
Read more

Sweet Potato Dosai (Sakkaravalli Kizhangu Dosa)

-
Image
  This is a recipe that was found only by way of a fun experiment. We had boiled nearly 4-5 sweet potatoes (Japan variety) that is purple in color. We then soaked 2 cups of Idli rice and 1/2 cup of urad dhal, 3-4 red chillies, 1 tbsp of Fennel for 2 hours and grinded all together, including the boiled and peeled sweet potatoes. This is a yummy variation and the color is also attractive for the kids to eat. This is best served with a tbsp of Honey.
Read more

Thattu Idli without idli stand

-
Image
Thattu idli, is a special variety of idli, prepared with sago. Adding sago makes it very soft. 1. Raw rice- 2 cups 2. Idli rice-2 cups 3. Urad dhal- 1 cup 4. Sago- 2 cups 5. Fenugreek - 1 tbsp. We tasted this Thatte Idli during our last visit to Karnataka,India and have always wanted to try this recipe. Soak all the rice and sago together for 4 hours. Soak Urad dhal and Fenugreek separately. Grind together adding salt in a wet grinder. Allow to ferment overnight. I have only an idiappam stand and here is how I managed. I bought some banana leaves, cut them to suit the idiappam plates and I greased the leaves with sesame oil and steamed them.   In ten minutes, we got best thattu idlies that goes well with chutneys, sambar or podi. Happy Cooking! These idlies were not very white as these were cooked in leaves. That is okay for someone like me who does not want to add another utensil to my small kitchen.
Read more