Garlic Onion Curry
A bit like a sambar, though without the lentils.
Tomato is a common addition, and a little sugar to finish too. Probably to soften the extreme sourness! You might want to use less tamarind than I did.
Tomato is a common addition, and a little sugar to finish too. Probably to soften the extreme sourness! You might want to use less tamarind than I did.
Garlic Onion Curry
Poondu Vengaya Kulambu
Poondu Vengaya Kulambu
garlic onion sambar
curry side veg vegan
My tub of tamarind concentrate tells me to substitute 15g for 60g of pulp, and a lemon weighs 120g. You do the math.
However other versions of this recipe seem to suggest using about 40g of pulp, meaning that I used waaay too much.
Mind you I also used a lot more onions, probably a dozen.
So perhaps you should adjust to your taste!
One portion of homemade sambar powder makes about the right amount for this recipe. If you're using dried curry leaves then you can grab a small handful and grind them up with the sambar powder instead of frying them whole.
One portion of homemade sambar powder makes about the right amount for this recipe. If you're using dried curry leaves then you can grab a small handful and grind them up with the sambar powder instead of frying them whole.
Serves 6
Ingredients
- 6-8 sambhar onions, pearl onions, or shallots, halved or quartered
- 12-18 garlic cloves
- tamarind, a lemon-sized chunk of pulp or 30g paste
- 3 tbsps sambhar powder
- salt - to taste
- 3 tbsp sesame seed oil
- 1 tsp brown mustard seeds
- ½ tsp fenugreek seeds
- ¼ tsp asafoetida
- 1 sprig curry leaves
Soak the tamarind in warm water for 20 minutes and extract the juice (about 3 cups) and discard the pulp.
Set aside. (You can put it in microwave and extract the juice without soaking for a long time.)
Heat the oil in a kadai. Splutter the mustard seeds and fenugreek seeds. The fenugreek seeds gives a nice flavor to the gravy.
Add the asafoetida, curry leaves, pearl onions and garlic cloves.
Saute on medium flame for a few minutes until they colour slightly.
Add the sambhar powder and fry for a minute.
Add the extracted tamarind juice, a little water if necessary and salt to taste.
Bring it to a boil, reduce the flame and let it simmer till oil separates from the gravy.
Serve with curd rice (rice with yoghurt) or dosa.
Heat the oil in a kadai. Splutter the mustard seeds and fenugreek seeds. The fenugreek seeds gives a nice flavor to the gravy.
Add the asafoetida, curry leaves, pearl onions and garlic cloves.
Saute on medium flame for a few minutes until they colour slightly.
Add the sambhar powder and fry for a minute.
Add the extracted tamarind juice, a little water if necessary and salt to taste.
Bring it to a boil, reduce the flame and let it simmer till oil separates from the gravy.
Serve with curd rice (rice with yoghurt) or dosa.
Wow that's intense!