Tamarind
216 recipes
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.
Paruppu Urundai Rasam
This is a rasam that doubles as a light meal because it carries hearty lentil dumplings simmered right into the broth.
Orange Peel Rasam
This rasam uses something most people throw away: orange peels, roasted until crisp and bitter-sweet.
Tamarind Idiyappam (Puli Idiyappam)
Tamarind Idiyappam combines soft steamed rice noodles with a tangy, spiced tamarind sauce.
Chigoor ka Salan
Chigoor ka Salan is a traditional mutton curry featuring tender meat simmered with tamarind tree leaves and flowers.
Kovakkai Puli Kuzhambu (Ivy Gourd Sambar)
This tangy, spiced curry brings together tender ivy gourd with tamarind and a freshly ground masala.
Stuffed Masala Karela
Stuffed Masala Karela is a traditional Indian recipe that makes bitter gourd into a flavorful, spiced dish.
Chinna Kathirikai Kuzhambu (Small Brinjal Sambar)
This small brinjal kuzhambu brings together tender violet brinjals with a roasted spice paste and tangy tamarind broth.
Chatpate Chane
This tangy and spicy chickpea curry combines boiled chana with a rich masala gravy, balanced by the tartness of tamarind and amchoor.
Masala Mackerels
Masala Mackerels is a traditional spiced fish preparation where whole mackerels are stuffed with a tangy tamarind and vinegar based masala, layered with onions, garlic, and green chillies, then slow cooked until tender.
Patra
Patra is a traditional Gujarati snack made with colocasia leaves coated in spiced gram flour paste, rolled, steamed, and pan fried with mustard and sesame seeds.
Fish in Banana Leaves
This aromatic Fish in Banana Leaves recipe wraps tender pomfret in a spicy tamarind coating.