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Experience the bold and tangy coastal flavors of Southern Tamil Nadu with this robust garlic curry. Simmered in a rich tamarind and sesame oil base, it pairs exceptionally well with steaming hot rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a clay pot or heavy-bottomed pan over medium heat.
2
Add mustard seeds, fenugreek seeds, and curry leaves, letting them splutter.
3
Add the chopped shallots and sauté until translucent.
4
Add the peeled garlic cloves and fry for 3-4 minutes until slightly golden.
5
Add the chopped tomatoes and cook until they turn soft and mushy.
6
Pour in the extracted tamarind juice, sambar powder, turmeric powder, and salt.
7
Bring the mixture to a rolling boil, then lower the heat and simmer until the oil separates from the gravy.
8
Stir in the jaggery to balance the tanginess, simmer for another 2 minutes, and serve hot with steamed Ponni rice.
Ingredients
30 peeled garlic cloves
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 sprig curry leaves
1 small shallot, finely chopped
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted into 1.5 cups of juice
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
Salt to taste
1/2 teaspoon jaggery
*This AI-generated recipe may contain inaccuracies.