103 tamarind pulp recipes
290 Tamarind pulp recipes | Indian recipes using tamarind pulp |
Tamarind pulp recipes | Indian recipes using tamarind pulp | see our Indian Sabzi’s using tamarind pulp, South Indian recipes using tamarind, Curries and gravies using tamarind pulp, Chutneys using tamarind pulp and International recipes using tamarind pulp.
Hyderabadi Khatti DalIndian Sabzi’s using tamarind pulp
A slight sour taste in sabzi is always a superb taste which comes from tamarind pulp. Few recipes listed below which will give you a tangy taste in every bite you take.
1. Bharleli Vaangi an all-time favourite Maharashtrian sabzi that tastes great with both rice as well as rotis.
Bharleli Vaangi
2. Maharashtrian Patal Bhaji made with colocassia leaves and chana dal, perked up with a special coconut-based masala.
Maharashtrian Patal Bhaji, Paatal Bhaji
3. Mixed Kathol features a wonderful combo of pulses cooked and presented the Guajarati way.
Mixed Kathol ( Gujarati Recipe)
4. Panchamrut spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional.
Panchamrut
5. Chawli Bean Subzi sure to please your palate with its exciting sweet, sour and spicy flavour.
Chawli Bean Subzi
South Indian recipes using tamarind
South Indians use lot of tamarind in their daily cooking routine, it’s a must in their food, below are the recipes where tamarind pulp is beautifully used , to give you the balanced taste.
1. Kerala Sambar flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful.
Kerala Sambar, Kerala Sambhar with Coconut
2. Pongal Kootu a tongue-tickling mixed vegetable curry made during Makar Sankranti or Pongal in South India.
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Pongal Kootu
3. Tamarind Rice well-known all over South India, although there are likely to be mild variations in the way it is performed in various regions.
Tamarind Rice ( South Indian Recipes )
4. Bisi Bele Bhaat a traditional spicy rice dish from Karnataka is quite addictive – served piping hot topped with lots of ghee
Bisi Bele Bhaat
5. South Style Mixed Veg Curry delicious South Style Mixed Veg Curry, a colourful assortment of veggies is cooked with a richly-textured paste of coconut, cumin seeds and green chillies.
South Style Mixed Veg Curry
6. Drumstick Pickle very different and unusual pickle from the kitchens of South India, the Drumstick Pickle is perfectly spiced and 100% sure to tickle your taste buds.
Drumstick Pickle
Curries and gravies using tamarind pulp
When you have any curry with rice, you need the balance in taste. Gravies and curries with perfect balance of sourness.
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1. Cauliflower and Potato Ghassi traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables.
Cauliflower and Potato Ghassi
2. Garlic Rasam bibes the goodness of garlic, this is good for digestion as well as for general well-being.
Garlic Rasam, South Indian Poondu Rasam
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3. Panchmel Dal a wholesome combo of five dals is flavoured with a special masala water and whole spices as well!
Panchmel Dal
4. Sambar Recipe a definite part of South Indian meals. Sometimes, they make Sambar even more than once a day – for breakfast and later for lunch or dinner.
Sambar Recipe, South Indian Homemade Sambar Recipe
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5. Sindhi Kadhi most popular Sindhi dish had with chawal. Besan based curry with lots of vegetables.
Sindhi Kadhi
6. Mirchi ka Salan salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste.
Mirchi Ka Salan
Chutneys using tamarind pulp
Chutneys are meant to be tongue tickling in taste. It is instant pickle, works great as accompaniment or as a spread.
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1. Coriander Onion Chutney selection of spices like asafoetida and red chillies add to the pungency, making sure that the Chutney really kindles your gastronomic juices.
Coriander Onion Chutney
2. Curry Leaves Chutney Powder a tongue-tickling and aromatic accompaniment! Not only that, the karuveppilai podi also comes in handy when you want to transform your idli or dosa into a dry, one-meal snack.
Curry Leaves Chutney Powder
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3. Fresh Garlic Chutney tastes equally tasty and zings up the flavour of snacks may it be Vada Pav , garlic works as a heart-friendly food.
Fresh Garlic Chutney
4. Mysore Chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa.
Mysore Chutney
5. Red Pumpkin Chutney mild and simple Bengali chutney is a surprise for those who don’t know about it.
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International recipes using tamarind pulp
Some recipes , use tamarind to their recipes, which adds a zing to their food.
1. Thai Crispy Veg Noodle a scrumptious base of crispy noodles is topped with delectable sautéed veggies and a tongue-tickling sweet, sour and spicy sauce.
2. Loaded with colourful and juicy veggies, dressed in a unique peanut sauce that combines nutty, Gado Gado Salad sweet and tangy flavours, this delectable salad is a super-tasty antioxidant booster!
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3. Som Tam a famous salad from Southeast Asian cuisine. Made with raw papaya, it has a spicy and tangy flavour that is really invigorating.
Som Tam, Thai Green Papaya Salad
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26 November, 2012
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18 January, 2013
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Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness … More..
Recipe# 2328
16 February, 2013
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Sindhi kadhi showcases a rare combination of vegetables like corn, cluster beans, drumsticks, ladies finger and bottle gourd … More..
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02 August, 2013
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Recipe# 4186
15 October, 2013
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Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in tamarind-flavoured gravy perked … More..
Recipe# 6005
07 February, 2014
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Peeled raw mangoes tossed with brown sugar, lemon juice and chilies transforms into a spicy, tangy salad that … More..
Recipe# 578
28 April, 2014
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Recipe# 4848
16 July, 2014
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Recipe# 5836
20 August, 2014
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This is a variation to a dosa. This dosa gives a nice tangy flavour which will leave your … More..
Recipe# 4987
13 September, 2014
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An interesting way to serve brinjal and khichadi! Bharvan means stuffed, brinjal are stuffed with a spicy mixture … More..
Recipe# 4174
16 September, 2014
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This chutney is usually made of dry coconut, which is high in saturated (bad) fat. I made this … More..
Recipe# 5023
07 January, 2015
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Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! … More..
Recipe# 5244
15 January, 2015
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A mouth-watering sweet and sour peanut sauce dresses a satiating combination of sautéed veggies and noodles, to make … More..
Recipe# 4466
21 April, 2015
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Garlic chutneys are always pungent, but this fresh and raw version gets top score on this criterion. Made … More..
Recipe# 5239
08 June, 2015
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As you will see from this recipe, exotic dal recipes can be prepared authentically without using onions or … More..
Recipe# 4033
17 June, 2015
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Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as … More..
Recipe# 3662
17 June, 2015
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Yellu podi chithranna, flavoured with a special variety of malgapodi (chilli-based powder), is a raging contrast to the … More..
Recipe# 728
31 July, 2015
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A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really … More..
Recipe# 3545
06 August, 2015
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Yum-yum! A snack can’t get tastier than this. In fact, it is so tasty, you will be left … More..
Recipe# 2403
27 October, 2015
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Recipe# 3542
19 November, 2015
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Great taste without oil! If that’s hard to believe, just try this recipe first. This Khatti Meethi Dal … More..
Recipe# 4185
08 January, 2016
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A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed … More..
Recipe# 3536
11 January, 2016
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The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common … More..
Recipe# 4972
18 January, 2016
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This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture.The key … More..
Recipe# 2275
19 January, 2016
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This dish is unmistakably Oriental, through and through! A colourful assortment of veggies is stir-fried to give it … More..
Recipe# 2401
20 January, 2016
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A Parsi delicacy modified into a healthy and easy-to-make dal. Dhan means cereals and pulses, and saak means … More..
Recipe# 4184
18 June, 2016
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This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of … More..
calories per serving
Here is a wonderful combination of mushrooms and oats that is jazzed up with the flavours of green … More..
calories per serving
The aromatic flavours of this traditional South Indian dish are truly irresistible. The speciality of this sambhar is … More..
calories per serving
Jeera-pepper rasam, some times common cold and feverishness after pregnancy call for a hot and spicy antidote – … More..
calories per serving
Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness … More..
calories per serving
Sindhi kadhi showcases a rare combination of vegetables like corn, cluster beans, drumsticks, ladies finger and bottle gourd … More..
calories per serving
Toovar dal with vegetables is a wholesome dish, full of vegetables and protein-rich dal. You need not stick … More..
calories per serving
Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in tamarind-flavoured gravy perked … More..
calories per serving
Peeled raw mangoes tossed with brown sugar, lemon juice and chilies transforms into a spicy, tangy salad that … More..
calories per serving
Combine this sweet and tangy dip with any deep-fried thai starter for a captivating combo! More..
calories per serving
There is just one thing to fear about this chutney recipe – it might end up stealing the … More..
calories per serving
This is a variation to a dosa. This dosa gives a nice tangy flavour which will leave your … More..
calories per serving
An interesting way to serve brinjal and khichadi! Bharvan means stuffed, brinjal are stuffed with a spicy mixture … More..
calories per serving
This chutney is usually made of dry coconut, which is high in saturated (bad) fat. I made this … More..
calories per serving
Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! … More..
calories per serving
A mouth-watering sweet and sour peanut sauce dresses a satiating combination of sautéed veggies and noodles, to make … More..
calories per serving
Garlic chutneys are always pungent, but this fresh and raw version gets top score on this criterion. Made … More..
calories per serving
As you will see from this recipe, exotic dal recipes can be prepared authentically without using onions or … More..
calories per serving
Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as … More..
calories per serving
Yellu podi chithranna, flavoured with a special variety of malgapodi (chilli-based powder), is a raging contrast to the … More..
calories per serving
A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really … More..
calories per serving
Yum-yum! A snack can’t get tastier than this. In fact, it is so tasty, you will be left … More..
calories per serving
South Indian cuisine generally uses a lot of coconut. However, it is used in a balanced way with … More..
calories per serving
Great taste without oil! If that’s hard to believe, just try this recipe first. This Khatti Meethi Dal … More..
calories per serving
A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed … More..
calories per serving
The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common … More..
calories per serving
This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture.The key … More..
calories per serving
This dish is unmistakably Oriental, through and through! A colourful assortment of veggies is stir-fried to give it … More..
calories per serving
A Parsi delicacy modified into a healthy and easy-to-make dal. Dhan means cereals and pulses, and saak means … More..
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