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.