Sometimes it so happens that we are out of stock of vegetables or on a rainy day we like to have something hot and spicy.Same was the case on one fine day or rather a cloudy day,I thought of making this tamarind based gravy.It has the tanginess of the tamarind and warmth of red chilles. Oman/Ajwain is one thing which we all have in our pantry all times.It has all the medicinal properties of dealing with indigestion and stomach disorders.So do make this gravy for a change and see the reaction of your family.They’ll love it for sure.This is my MIL’S recipe and i learnt it from her.So let’s see how I made it.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 2 tsp Ajwain
- A Lemon Sized Ball Tamarind Tamarind
- 1 tbsp Sesame oil
- 2 1/2 tsp Sambhar Powder
- 1 tsp Tur Dal
- 1 tsp Fenugreek Seeds
- 1 tsp Mustard seeds
- 2 Red Chilly
- 1 tsp Rice Flour
- 1 pinch Asafoetida
- to taste Salt
- 1 sprig Curry Leaves
- a few Coriander leaves
Ingredients
|
|
- Soak tamarind in water.
- Take a heavy copper bottomed vessel/pan and add sesame oil.When it gets heated add mustard seeds, fenugreek seeds, tur dal and red chilly.
- Now add asafoetida and ajwain/omam and fry a little.
- Now add the sambhar powder and let the aroma get released on to the oil.
- Take the tamarind extract from the soaked tamarind previously and pour it on the vessel/pan and let it boil for sometime.
- Wait till the raw smell goes away.
- Take rice flour in a cup.
- Mix a little water to it and make a paste without any lumps.This is called slurry.
- Pour this slurry on to the boiling gravy so that it gets thickened and garnish with curry and coriander leaves.
- Serve hot with rice and any curry.I had made lady's finger fry.
Notes
Always use sesame oil and never substitute for any other oil.It imparts a unique taste to the gravy.
If you want you can add 2-3 pods of garlic during tempering.
