INGREDIENTS
Garlic pods - 1 cup
Shallots - 1 cup
Sambar Powder - 1 Tbsp
Chilli Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Jaggery - 2 Tsp
Coriander leaves - 2 Tbsp
Tamarind pulp - 2 Tbsp
Salt - To Taste
INGREDIENTS
TO TEMPER
Gingelly oil - 3 Tbsp
Mustard seeds - 1 Tsp
Dry Red Chillies - 2
Fenugreek seeds - 1 Tsp
Curry Leaves - 1 sprig
METHOD
Slice garlic pods and shallots
Chop coriander leaves
Heat oil in a pan and add the ingredients to temper.
Once they start to burst add in the sliced garlic and sauté to a golden brown colour
Add the shallots and sauté till soft
Add in the spice and sambar powder and sauté for two minutes
Add tamarind pulp and 1/4 cup of water
Add salt mix well cover and cook till gravy is slightly thick
Add the grated jaggery and simmer for two minutes
Serve garnished with chopped coriander leaves
Notes
If liked garlic and shallots can be used as whole ( I sliced them )
Adjust spices to suit your palate
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