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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 Chicken Soup Recipe

Tamarind Chicken Soup Ingredients:

Tamarind Chicken Soup Recipe
Tamarind Chicken Soup Recipe
  • 2 tbsp. cooking oil
  • 3 cloves garlic, minced
  • 1 large onion, sliced
  • 1 med. size ginger, sliced
  • 1 chicken, cut into serving pieces
  • patis or fish sauce to taste
  • 3 cups water
  • 3 tbsp. tamarind soup base like knorr
  • 1 cup sili leaves or malunggay leaves

How to make Tamarind Chicken Soup:

  • Saute garlic in cooking oil until golden brown, add the onion and garlic
  • Add the chicken, stir fry and season with fish sauce
  • When the chicken is almost brown add water and bring to a boil
  • Simmer for almost 20 minutes
  • Add the sili or malunggay leaves and the tamarind soup base, bring to a boil then turn off the heat
  • Serve hot with rice

Tamarind Chicken Wings Recipe

Tamarind Chicken Wings Ingredients:

Tamarind Chicken Wings Recipe
Tamarind Chicken Wings Recipe
  • 8 Chicken wings chopped
  • 6 Spring onions, finely
  • 1 Medium sized Scotch Bonnet pepper, finely minced. A Habanero pepper can be substituted
  • 2 Tablespoons Peanut oil, canola oil can be substituted
  • 3 Garlic cloves, crushed
  • 1 Teaspoon Ground turmeric
  • 2 Teaspoons Ground coriander
  • 4 Tablespoons Tamarind Paste
  • 4 Chicken drumsticks
  • 2 Limes

How to make Tamarind Chicken Wings:

  • Place chicken in a pan of boiling water. Reduce the heat and allow the chicken wings to simmer, for 15 minutes or until cooked through. Drain and cool on a wire cooling rack.
  • Combine tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to coat. Let the wings marinate in the refrigerator for at least 8 hours, overnight is even better!
  • Heat peanut oil in a frying pan, add chilies and spring onions, stir-fry over low heat for 3 minutes, set aside.
  • Grill chicken, preferably over a wood or charcoal fire until GBD (golden, Brown, and Delicious), thanks Alton Brown!
  • Toss the grilled wings in the chili and green onion mixture, and drizzle the juice of one freshly fresh squeezed lime over the wings
  • Garnish with lime wedge and a sprig of fresh cilantro

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

Tamarind Pickle Recipe

Tamarind Pickle Ingredients:

Tamarind Pickle Recipe
Tamarind Pickle Recipe
  • 1 kg ripe tamarind
  • 500g grated jaggery
  • 2 tbsp each of shahjeera, fenugreek, cumin and anise seeds
  • 4 tbsp chilli powder
  • Salt to taste

How to make Tamarind Pickle:

  • Pound together all the spices. Remove the brown skin of tamarind and break into pieces.
  • Pound together all the spices coarsely and mix in salt and chilli powder and add to the tamarind.
  • Mix well, put 1 cup water in jaggery and prepare a syrup of one-thread consistency.
  • Put in tamarind, mix well and remove from fire.
  • Cool and bottle and put in the sun for 2 days.

Tamarind Drink Recipe

Tamarind Drink Ingredients:

Tamarind Drink Recipe

  • 12-15 tamarind seeds removed
  • 2 quarts boiling water
  • Brown Sugar to taste

How to make Tamarind Drink:

  • Bring water to a boil.
  • Place the tamarind pulp in a ovenproof mixing bowl and pour boiling water over it.
  • Stir in Sugar or honey. Cover and allow to stand several hours or overnight.
  • Strain the tamarind water through a strainer or clean cloth. Add more Sugar to taste.
  • Refrigerate and serve over ice.

Spiced Potato in Tamarind Sauce Recipe

Spicy potato Ingredients:

  • Potato in Tamarind Sauce Recipe
    Potato in Tamarind Sauce Recipe

    1 1/2 tbs Tamarind paste

  • 2 c Water
  • 8 sm Boiling potatoes
  • 1/4 c Corn oil
  • 1 md Onion; thinly sliced
  • 2 ts Minced fresh ginger
  • 4 Garlic cloves; minced
  • 1/2 ts Dried red pepper flakes
  • 1/2 ts Ground turmeric
  • 1/2 ts Ground cardamom
  • 1/2 ts Ground fennel
  • 1/2 ts Cinnamon
  • 1/4 ts Freshly ground pepper
  • Salt

How to make Spiced Potato in Tamarind Sauce

  • Dissolve tamarind paste in 1 cup water.
  • Let stand 30 minutes.Strain.
  • Boil potatoes until just tender.
  • Cool completely,then peel.
  • Using wooden skewer,pierce each potato in 4 places.
  • Heat oil in heavy large skillet over medium heat.
  • Add onion and cook until crisp and lightly browned, stirring frequently,about 10 minutes.
  • Remove from skillet.
  • Add potatoes and brown well on all sides.
  • Remove from skillet.
  • Pour off all but 1 tablespoon oil from skillet.
  • Add ginger and garlic and stir 1 minute.
  • Stir in pepper flakes and turmeric.
  • Blend in 2 tablespoons water.Mix in onion.
  • Add potatoes,tamarind liquid and remaining 14 tablespoons water.
  • Stir in cardamom, fennel,cinnamon and pepper.
  • Cover and simmer until sauce has thickened slightly,about 15 minutes. Season with salt.

Beetroot and Coconut Chutney Recipe

Beetroot Coconut Chutney Ingredients

  • Beetroot – 1 large
  • Curry Leaves – 2 sprigs
  • Coconut – 4 tblsp, grated
  • Tamarind – 1 small ball
  • Jaggery – 1 small piece (optional)
  • Salt to taste
  • Oil – 2 tblsp
  • Asafoetida – 1 small piece
  • Urad Dal – 1 tsp
  • Red Chillies – 3 to 4

How to make Beetroot Coconut Chutney

  • Peel and grate beet root.
  • Heat oil, fry asafoetida, dal and red chillies.
  • When dal becomes golden brown, remove from kadai.
  • To the same oil, add curry leaves, grated coconut and beetroot, stir fry for some time and remove from kadai.
  • Boil tamarind in a little water, take out thick pulp.
  • Add this to the fried ingredients along with salt and jaggery, if using.
  • Grind all together to a rough paste.
  • Serve with dosa.

Tamarind Rice Andhra Style Recipe

Tamarind Rice Andhra Style Ingredients:

Tamarind Rice Andhra Style Recipe

  • Rice — 3 cups
  • Tamarind Extract — 5 tbsp.
  • Split Bengal Gram — 2 tbsp.
  • Peanuts — 0.5 cup
  • Mustard Seeds — 0.5 tsp.
  • Dried Red Chile — 5
  • Green Chile — 4
  • Black Pepper Corns — 8
  • Turmeric Powder — 0.5 tsp.
  • Oil — 0.5 cup
  • Water — 5 cups
  • Coriander Leaves — 1 bunch
  • Curry Leaves — 20
  • Sesame Seeds — 1 tbsp. (powdered)
  • Asafoetida — 0.5 tsp.
  • Salt to taste.

How to make Tamarind Rice Andhra Style:

  • In a large bowl, add water and rice and cook until well done.
  • Remove from heat and in a wide, large bowl spread out the rice.
  • Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.
  • Keep it aside. Meanwhile in a skillet, heat remaining oil on lowheat.
  • To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
  • When the bengal gram turns light brown, add coriander leaves,remaining curry leaves,
  • asafoetida, sliced green chiles and tamarind extract.
  • Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.
  • Mix thoroughly. Serve with Verusanagapappu
  • Pacchadi or plain yoghurt.