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.
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
- 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
- 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.
- Add chopped tomato and saute until mushy. Followed by garlic and saute for a minute.
- Now add turmeric powder, red chilli powder and coriander powder, saute until raw smell of masala goes.
- 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.
- 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.