Tamarind rice
Ingredients Rice : •Rice………………………..1 ½ C •Water……………………..3 C Sauce : •Tamarind………………….½ C •Water……………………..2 ½ C •Black Chickpeas………..¼ C...
South Indian Toor dal Khichari
Ingredients • ½ C toor dal • 1 C rice • 1 walnut sized ball of dried tamarind pulp soaked in 1 Cup of hot water for 15-20 minutes • 2 Tbsp ghee/oil • 1 Tsp black mustard seeds • 1 Tsp cumin seeds • ¼ Tsp fenugreek seeds • 1 dry red chili • 1 green chili chopped • 8-9 fresh curry leaves • ½ Tsp yellow asafetida powder • 1 C peeled and cubed potatoes...
Fresh Coconut and Tamarind Chutney with Fresh coriander
Tamarind pulp has a fruity, sour taste and is frequently used in South Indian cooking. In this recipe, a touch of raw sugar is added to bring out a sweet and sour contrast of flavors. This chutney selection from Hyderabad goes well with virtually any savory. Preparation time (after assembling ingredients) and cooking time: about 30 minutes Ingredients • Hall of seeded dried tamarind pulp – 1...
Curry leaves Powder (Karepaku podi)
Ingredients • Curry leaves powder – 2 tbsp • Black gram dhal – ¼ cup • Red chilies – 15 to 20 • Salt – as required • Tamarind – little more than gooseberry sized • Bengal gram dhal – ¼ cup Preparation 1. Separate the tender curry leaves from its bark. 2. Wash and wipe with a cloth. 3. Dry by spreading on a clean towel. 4. When it is completely dry,...
Tamarind Chutney
Ingredients • ¼ C dried tamarind pulp soaked in 1 C of hot water • 1 Tsp cumin powder • 1 Tbsp ginger juice • ¼ C packed brown sugar • 1 C water Preparation 1. Strain the tamarind, collect the juice and discard the tamarind pulp. 2. Combine the tamarind juice and the rest of the ingredients in a saucepan and cook uncovered over low heat for 20 minutes or until thickened. Transfer to a...