Sunday, December 11, 2016

Spicy garlic gravy

Garlic lovers - This one's for you.

The perfect combination of spicy, tasty and healthy. This is a dish that can be had with rice, quinoa and rice combo, with dosai or south Indian pulav. Every so often I get a craving for this garlic gravy/sauce that my mom used to make. I had it to my heart's content this afternoon with some rice and was in heaven. Try this recipe. There 's a whole load of garlic, some ground to make the gravy slightly thick. I wreak but it's well worth it. Sorry co-workers. Tomorrow will be better, be happy you were nowhere near me today.

Spicy Garlic Kozhambu (garlic gravy)


  • 1/2 8oz cup peeled garlic cloves
  • 1/2 8oz cup shredded fresh coconut
  • 5 to 6 dried red chillies
  • 1 1/2 8oz cups tamarind extract from lemon-sized fresh tamarind ball (found in Indian or Mexican grocery store)
  • 2 Tbsps. fresh coriander seeds
  • 3 tsps. canola oil
  • 1 Tbsp. fresh curry leaves
  • Salt to taste

  • Method:
    Take a pot. Extract juice from tamarind by soaking it in warm water. Sauté the garlic for about 8 minutes in a Tbsp. of canola oil. Drop the garlic into the boiling tamarind water and start heating on medium flame. Let the garlic cook well.

    Toast the red chilies and coriander in canola oil. Let it brown a little. Add about 4 to 5 cloves of garlic and grind them with the shredded coconut to a smooth consistency. Mix the ground paste into the pot of tamarind water. Add salt. Let the ingredients cook for about 15 minutes.

    Finally garnish with curry leaves. Serve with rice or pulav.

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