If you are a tangy love then I am sure you will love this gravy.In almost almost restaurant if you order for veg meals sure one gravy will be this.
I just love tangy taste, as writing this post too my mouth is watering.
- Vathal- 1\2 cup( I used turkey berry(sundakkai) and Manathakaali)
- Tamarind- one big lemon size
- Red chilly powder/Sambar pwdr- 1 tsp
- Turmeric powder- 1\2 tsp
- Sesame/gingelly oil- 1 tbsp.
- shallots/small onions- 1\3 cup
- Mustard to temper
- Urad dal- 1\2 tsp
- Methi seeds- 1\4 tsp
- Hing- 1\4 tsp.
- Salt to taste
- Curry leaves a spring
1.Take juice of tamarind and keep ready.
2.Heat oil in a kadai,pop out mustard, followed by methi seeds,hing and add the vathals, let it fry.
3.Then add onion and curry leaves ,saute for a while.
4.Then add red chilli powder or sambar powder,turmeric powder,salt and tamarind juice.Mix well.
5.Let the gravy boil and becomes thick.
Serve with hot steamed rice and pappad.
1.You can add sambar powder or red chilly powder.if adding red chilly powder add some dhanya/coriander seeds powder also.
2.If u don't prefer gingelly oil u can use normal cooking oil.