Tamarind
239 recipes
Chettinad Kara Kulambu
A deeply flavoured tamarind kulambu from the Chettinad kitchen, this dish gets its character from a freshly dry-roasted masala paste ground with coconut.
Ellu Rasam
A thin, flavourful South Indian rasam made with dry-roasted sesame seeds ground together with coconut, peppercorns and cumin.
Cheppankizhangu Paruppu Kuzhambu
A thick, tangy Tamil kuzhambu made with colocasia (cheppankizhangu, known in English as taro root), toor dal and a freshly ground spice paste of dry coconut, sesame seeds and red chillies.
Kara Chutney
A sharp, spicy chutney made by grinding raw onions, tomatoes, dry red chillies and tamarind into a smooth paste, then cooking it in gingelly oil with a mustard and urad dal tempering.
Sundakkai Gothsu
A thick, tangy gothsu made with fresh sundakkai, tamarind water and a freshly ground coconut and spice paste.
Cambodian Sour Soup with Pork
This Cambodian sour soup combines tender pork shoulder with pineapple and greens in a tamarind broth.
Tomato Pickle
A sharp, tangy pickle made with firm red tomatoes, tamarind extract, red chilli powder and gingelly oil.
Karnataka Style Puliyogare Recipe | Puliyodarai Tangy Tamarind Rice
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Chicken, Drumsticks and Potato Curry
A substantial one-pot curry that brings together chicken pieces, drumstick vegetable and potatoes in a spiced coconut gravy.
Vegetable Masala Rice
A South Indian rice dish that brings together everyday vegetables, a tamarind tang, and a freshly ground masala powder made from roasted dals and spices.
Dahi Batata Puri
Crisp puris filled with spiced potatoes and blanched sprouted mung beans, topped with sweetened yogurt, coriander mint chutney, tamarind dates sweet chutney and plain sev.
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.