Tamarind
228 recipes
Curried Stuffed Peppers
What makes this worth your time is the paste -- built from dry-roasted seeds, coconut, and fresh chillies, then fried into spiced mashed potato and packed into whole peppers that steam gently in a tamarind and cumin broth.
Vegetable Sambar
On a weeknight when you want something warm and genuinely filling without spending an hour at the stove, this sambar earns its place.
Ennai Kathirikkai Kuzhambu
Stuffed brinjals slow-cooked in a tangy tamarind gravy with a house-ground masala powder - this is the kind of recipe that rewards patience over speed.
Dalcha
Dalcha earns its place on a weeknight table because it pulls double duty - a lentil curry with enough body to be filling on its own and enough vegetable in it to keep things light.
Mangalore Fish Curry
A curry that builds its backbone from a home-ground red masala paste -- one that you make once and keep in the refrigerator for weeks.
Stuffed Savoury Bitter Gourd
Bitterness is not usually something you chase in a recipe, but here it works in your favour.
Capsicum and Peanut Curry
This curry gets its depth from a freshly ground roasted masala - coriander seeds, dried red chillies, sesame, coconut, and tamarind all toasted together and blended into a paste.
Bhagara Baigan
Stuffed brinjals braised in a tangy tamarind and coconut masala -- this is the kind of dish that makes plain rice feel like a proper meal.
Thai Duck Curry with Tamarind
Roasting the duck before it ever touches the curry sauce is what sets this recipe apart from most weeknight curries.
Stir Fried Chicken
This is a spice forward stir fry that builds layers of flavour through two separate cooking stages.
Cauliflower Tomato Curry
This curry builds flavor in layers rather than dumping everything in at once.
Vendakkai Puli Kozhambu
This tamarind based okra curry gets its depth from a roasted spice paste that includes coconut, sesame seeds, and three types of lentils.
Carrot Sambar
This sambar skips the long list of vegetables and focuses on just carrots, which cook faster and hold their shape without turning mushy.
Kathirikkai Rasam
This rasam is built on a roasted spice masala that includes copra and fenugreek, which gives the broth a toasted, warming depth you will not find in a regular tomato or pepper rasam.
Pulippu (Tamarind) Kootu
This tamarind and dal based kootu uses a double dose of lentils plus a roasted spice paste to create something thick enough to eat with rice but loose enough to act as a sauce.
Capsicum Kairas
This is a peanut and capsicum curry thickened with roasted coconut and sesame, balanced by tamarind and jaggery.
Guthi Vankaya
This Andhra style brinjal curry gets its depth from a freshly ground masala of sesame, peanuts, and dry coconut.
Mussel Curry with Coconut
This curry gets its depth from toasted coconut and coriander powder fried until fragrant, then ground into a paste that thickens the gravy naturally.
Vangi Bath
The brinjals cook directly in tamarind and turmeric, turning soft and glossy before they meet the spice.
Pirandai Kuzhambu
This kuzhambu uses fresh pirandai, a medicinal stem that softens into a silky, slightly sticky texture when cooked in tamarind and spice.