Tamarind
223 recipes
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.
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.