Could you please pass the gravy?

November 23, 2010

Thanksgiving Spread

What would Thanksgiving be without gravy? When creating my South Indian Thanksgiving menu, the gravy was the thing that posed the biggest issue in my mind. I needed something that would stand up to the big flavors of the tandoori turkey and spicy mashed potatoes without overwhelming the taste buds. I thought about it for quite a while before I decided upon a Tamarind Gravy.

Tamarind is a fruit pulp that is often used in Indian and Caribbean cooking, as well as many other Asian and African cuisines. It can range from sour to sweet, depending on how ripe the fruit is. It can be bought in a block or a paste (which is easier to deal with) at many ethnic grocery stores.

Out of all the dishes I made for my South Indian Thanksgiving, this was the one I thought might end up in the garbage can. But the resulting flavor was delicious, and my husband and I were reaching for second and third pieces of naan to sop up the gravy on our plate. The great thing about this recipe is it is based on a roux of butter and flour, so you can make it vegetarian by adding vegetable stock instead of a poultry stock if you have vegetarian guests. (more…)

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