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Tag Archives: imli

Tamarind Chutney Recipe

Tamarind Chutney Ingredients:

Tamarind Chutney Recipe
Tamarind Chutney Recipe
  • 200 gms tamarind (remove seeds)
  • 100 gms dates (pitted)
  • 150 gms jaggery
  • 2 cups water
  • 1 tsp fennel
  • 1 tsp cumin seeds (roast and grind coarsely)
  • 1 tsp salt
  • Red chilli powder as per taste

How to make Tamarind Chutney:

  • Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft.
  • Turn off flame and allow the mixture to cool.
  • Use a food processor or hand blender to blend mixture together into a smooth sauce.
  • Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
  • Bring the sauce to a boil and turn off.
  • Allow to cool, then chill and serve.

Tamarind Beef Recipe

Tamarind Beef Ingredients

  • Tamarind Beef Recipe
    Tamarind Beef Recipe

    All Spices 1 tsp

  • Coriander Leaves, chopped 1 tbsp
  • Cumin Seeds 1 tsp
  • Coriander Seeds 1 tsp
  • Mustard Seeds 1 tsp
  • Icing Sugar 1 tbsp
  • Ginger/Garlic Paste 1 tbsp
  • Onion chopped 1
  • Salt 1/2 tsp
  • Tomato Paste 2 tbsp
  • Oil 2 tbsp
  • Green Chillies, sliced 2
  • Water 2/3 cup
  • Curry leaves 4
  • Tamarind 125 gms
  • Boneless Beef, cut in 1″ cube 750 gms

How to make Tamarind Beef Recipe

  • Soak the tamarind overnight in water. Strain it and save the liquid.
  • Put tamarind, tomato paste, icing sugar, ginger/garlic paste, salt and onion into a blender and mix to a smooth puree.
  • Heat oil in a wok, add cumin and coriander seeds, mustard seeds and curry leaves, cook until the spices start popping.
  • Stir the beef cubes into the spices and fry for four minutes until the meat is brown.
  • Add chillies, all spices, tamarind mixture and reserved tamarind liquid and cook for 25 minutes.
  • Garnish with coriander leaves.

Prep Time: 10 Mins + Overnight
Cook Time: 35 Mins
Serves: 4

Dahi Kadhi with Pakora Recipe

Dahi Kadhi with Pakora Ingredients:

Dahi Kadhi with Pakora Recipe

  • oil- 5 tblsp
  • asafoetida (hing) a pinch
  • green chillies – to taste
  • cumin seeds – 1 tsp
  • fenugreek seeds (methi) – 1 tsp
  • gram flour (besan / chane ka atta) – 6 tblsp
  • coriander/cumin powder- 1 tsp
  • turmeric powder (hadli)- a pinch
  • mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
  • tamarind (imli) pulp – 2 tblsp
  • salt (namak) – to taste
  • coriander leaves (dhania patta) – 2-3 sprigs

How to make Dahi Kadhi with Pakora

  • Heat oil in a pan.
  • Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
  • Allow them to stop spluttering, then add the gram flour, stirring continuously.
  • Fry it, till the flour becomes brown in colour and aromatic.
  • Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
  • Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
  • Stir in the vegetables and the spices.
  • Add the tamarind pulp and cook further, till the vegetables become tender.
  • Add the salt and garnish with chopped coriander.

Tamarind or Imli Ki Chutney Recipe


  • 200gms Tamarind (Imli)
  • 300gms Jaggery (Gur) grated
  • 2 tsp Roasted cumin (Jeera) Powder
  • 2 tsp Red chili powder
  • Salt To Taste
  • 1 tsp Black salt
  • 1 tsp Garam masala


  • Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
  • Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
  • Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
  • Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.
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