Garlic onion gravy

Garlic onion gravy is my mom’s special gravy which taste excellent whenever she prepares it. She prepares it very often and also gravy will be slightly watery. But i liked this way because i love the flavour of sambar onion in my dishes. Very simple recipe with wonderful taste.

Ingredients:

Serves 2 to 3 people

• 20 nos – Garlic (peel it)
• 15 nos – Sambar onion / small onion (cut into two)
• 1 no – Tomato (medium sized, chopped)
• 1/4 tsp – Turmeric powder
• 1 tsp – Red chilli powder or sambar powder (or add as needed)
• 1 to 1 1/2 tsp – Coriander powder
• Salt to taste

Seasonings:

• 1 tbsp – Sesame oil / gingelly oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / Ulunthu
• 4 or 5 nos – Fresh curry leaves

Preparation method:

1. Heat oil in a pan, season with items given in the list for seasoning. Add chopped sambar onion along with little salt, saute for a minute until transparent.
2. Add chopped tomato and saute until mushy. Followed by garlic and saute for a minute.
3. Now add turmeric powder, red chilli powder and coriander powder, saute until raw smell of masala goes.
4. Add little water (around 1/4 to 1/2 cup) and cover with lid. Cook until garlic is well cooked and when you reach desired consistency. Switch off the stove and serve it with hot rice and appalam.

Notes:

• Sambar onion is must in this recipe to get exact taste of this dish.
• I used sambar powder for better result.
• Consistency of this dish is just like a thokku and if you prefer this gravy to be little watery then add little extra water.
• Do not add more water than specified because that will spoil the taste and consistency.
• Sesame oil or gingelly oil is must in this recipe. I recommend not to use any other oil except sesame oil.

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