161 tamarind recipes

Indian Recipes using Tamarind, imli | Indian Cooking with Tamarind, Imli | South Indian Recipes with Tamarind, Imli | 

Indian Recipes using Tamarind, imli | Indian Cooking with Tamarind, Imli | South Indian Recipes with Tamarind, Imli | 

Tamarind is a widely used spice-condiment in most south Asian cuisines including Indian and Thai cooking. Commonly known as imli, it grows in trees as a soft, dark brown coloured pod with black coloured seeds encased inside it. The pod, which is soft, sticky and sour, is the part that is used in cooking.

Tamarind is avaiable in sweet and sour varieties. The sour variety is used in Indian cooking, while Thai cuisine mainly uses the sweeter version. One famous Thai recipe which makes use of tamarind is Rice Noodles with Vegetables in Thai Red Curry Sauce. Most varieties of tamarind have a very sour taste while young. Although the fruit gets sweeter as it ages, the basic flavour is predominantly sour and acidic.

A famous drink made using tamarind is Amlana. Have you heard of it? If not, try it out today. It is a delicious Rajasthani drink made with tamarind pulp, perked up with spices like pepper and cardamom. The addition of black salt imparts a wonderful flavour, which is further enhanced by the minty garnish.

Tamarind needs to be soaked before use. Usually tamarind pulp and tamarind water are used in cooking. The tamarind too after removing the pulp or making water is discarded. As the name suggests, tamarind pulp is thick as compared to the tamarind water. Learn how to make the perfect tamarind pulp. The use of either of these lend a typical sour taste to the dish in which it is added and this taste is quite pleasing if added in correct proportion.

South Indian Recipes using Tamarind, Imli

Tamarind and South Indian cuisine has a very deep relation. It forms a part of many dishes in this region and it is said that, ‘A South Indian kitchen is incomplete without tamarind’.

The most prominent use of tamarind is in making Sambar – a delicacy made in most South Indian households almost daily. The sourness of this recipes is a combination of tamarind pulp and tomatoes both. A common way to have sambar is with steamed rice, papadum and spicy mango pickle for lunch.

Similarly, rasam another delicacy served with a variety of South Indian dishes like vada, rice, idli etc. also gets a part of its tempting flavours and aroma due to the use of tamarind. This homeliest South Indian recipe made with rasam powder is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional rasam powder, and a simple seasoning of mustard seeds and curry leaves.

Tamarind Rice is a South Indian style tamarind rice. Tamarind rice or popularly known as puliyodharai, puliyogare, pulihora, puli sadam is a famous South-Indian tangy, spicy rice preparation. Puli” refers to Tamarind in Kannada, Telugu and Tamil. The essence of this recipe is not just the use of tamarind pulp, but also a special spice powder made with 3 types of dals with Kashmiri red chillies and sesame seeds. Try it out!

South Indian sabzis are no exception. Imli finds it splace in this course too. Hyderabadi Mirchi ka Salan is a classic example of this. It is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. Mirchi in hindi refers to green chilli and salan in an urdu word which refers to curry. People have Hyderabadi mirchi ka salan along biryani but this versatile curry also goes very well with chapatti, rice or paratha.

The Karnataka’s famous Bisi Bele Bhaat also features tamarid along with a host of spices and coconut as its main ingredient. In this recipe, rice and toovar dal along with a special coconut paste and tamarind pulp is pressure cooked and finally served with a dollop of ghee as a one dish meal.

Ah! The famous chutneys of south served with a variety of dosas are truly irresistible. Some of these make use of tamarind too. The famous Mysore Chutney has a combination of dals, tamarind and spices. Tamarind pulp lends the necessary sourness and to balance it jaggery is used in small quantities.

Another not so famous chutney of South is Curry Leaves Chutney. It is made with spices, daria, curry leaves, tamarind pulp and sesame seeds and really come in handy on days when you do not have time to prepare chutney or Sambhar to accompany your Idlis and dosas. To make an interesting snack, you just need to coat your cooked idlis with til oil mixed with Curry Leaves Chutney Powder, or sprinkle some powder on the semi-cooked dosa before turning it around, to make a self-sufficient snack!

Indian Snack Recipes with Tamarind, Imli

Who doesn’t love to indulge in snacks? Made with an array of spices, chutneys, topped with sev and coriander, they are the most tempting. Yes, we are talking about Indian Chaat Recipes. The famous Mumbai roadside snack Pani Puri makes use of loads of imli to get the authentic taste of its pani. Want to learn the exact proportion of ingredients that go in making this recipe, find out here!

And how about the Meetha Chutney which is also served along with pani puri? It also is made with tamarind as its base ingredient. Its use is not restricted to just pani puri, but it is also used in most Indian Chaat Recipes like Bhel Puri, Sev Puri, papdi chaat and ragda pattice. Indian chaat is incomplete without the accompaniment of Meetha Chutney.

Have you ever tried the famous West Indian Patra? It is sweet, spicy and salty—all at the same time. Ingredients of paatra are simple, made from colocasia leaves (arbi ke patte), besan, tamarind water, jaggery, green chilli paste and Indian spices. Getting the right proportion of ingredients is definitelt important to enjoy its traditional flavor, but rolling patra is more of an art to be acquired. Learn the secret of making Steamed Patra with 28 step by step photos.

Indian Dals and Sabzi Recipes using Tamarind, Imli

India is a diverse country with varied cultutre and traditions and with it also follows a variety in terms of cuisine. However, tamarind is one such ingredient which finds place in many Indian cuisines from Gujarati to Maharshtrian and even Hyderabadi to Sindhi. Let’s explore some main course sabzi recipes where tamarind is of utmost importance for its flavor, colour and aroma it lends.

The authentice Maharashtrian Paatal Bhaji, is a nourishing daily fare which can be enjoyed by people of all ages. Made with chopped colocasia leaves, chana dal and a cocont paste, it is further perked up with the right balance of imli pulp and jaggery. This iron rich recipe is surely worth a try!

Bharleli Vaangi is an all-time  favourite Maharashtrian bhaji that tastes great. It is a semi-dry sabzi that is very popular in Maharashtra and quite easy to make. Maharashtrian bharli vangi is made on day to day basis in Maharashtrian household. This has a specially crafted masala mixture which again has tamarind-jaggery combo for the right sweet and sour flavours. Make this authentic recipe the quick way in a pressure cooker and enjoy it with chapati.

Bored of having the usual dal for your everyday meal try our palak masoor dal recipe, the unbeatable combination of masoor dal with spinach nourishes your body with proteins, iron and folic acid. Tamarind pulp lends a nice tangy flavour to the dal. It’s a healthy dal to be enjoyed by people of all ages. 

Sindhi Kadhi is a besan based curry with lots of vegetables. It is one such fare where all the vegetables are used beautifully to complement each other in taste, colour and texture. Tamarind pulp, though, in small quantities adds its own unique sourness to this dish. Relish it with Steamed Rice.

Goto Page: 1 2 3 4 5 6 7 8 9 10 11 12 

coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images. coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves. To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day. Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel. Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices. Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference! Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day. Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos.

Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with 33 amazing images. Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa is unique as the sambar masala is made using coconut. Learn how to make Varutharacha sambar Kerala style. To make Kerala sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dal well using a whisk. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute. Pour this tempering on the prepared sambar and mix well. Serve hot. The Kerala style sambhar with coconut is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. Although we have used the ideal amount of red chillies to make Indian sambar with coconut for dosa, you can vary that to your preferred spice level. Enjoy the Varutharacha sambar Kerala style with hot rice and ghee. With the presence of veggies in this sambar, together this duo will make a meal in itself. Tips for Kerala sambar. 1. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. 2. Learn how to make tamarind pulp. Enjoy Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with step by step photos.

mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with amazing 28 images. Hyderabadi mirchi ka salan is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. mirchi ka salan is a curry very famous from Hyderabad and Telangana which is usually had with Hyderabadi biryani. All the ingredients blend very well and the taste is heavenly. If you are a spicy food lover, this mirchi ka salan is definitely for you!! Mirchi in hindi refers to green chilli and salan in an urdu word which refers to curry. People have Hyderabadi mirchi ka salan along biryani but this versatile curry also goes very well with chapatti, rice or paratha. The spicy paste in Hyderabadi mirchi ka salan gives you a delectable kick, while tamarind pulp packs the extra punch. The chillies are not all that spicy, so it complements the paste very well. Also make sure, the smooth and creamy gravy of Hyderabadi mirchi ka salan recipe should not be very thin. You can retain the seeds in the chillies if you like a spicy mirchi ka salan. The gravy has healthy ingredients like peanuts, sesame and coconut which gives the gravy an earthy and nutty flavour. Before adding raw peanuts in the mirchi ka salan recipe, taste one to ensure its freshness as rancid peanuts can destroy the entire dish. Also, do check the dry coconut, as sometimes the oils in it go rancid. In every respect, this tongue-tickling curry is the perfect match for Hyderabadi Biryani – and definitely a must-try. You can also have a go at other recipes like the Hyderabadi Sofiyani Biryani or Hyderabadi Baingan Subzi. Learn to make mirchi ka salan recipe | Hyderabadi mirchi ka salan | healthy mirchi ka salan | with detailed step by step recipe photos and video below.

chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with 36 amazing images. chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi commonly features on Gujarati menu. Learn how to make healthy lobhia sabzi. To make chawli bean sabzi, clean and wash the chawli and soak in enough water in a deep bowl for 8 hours or overnight. Next day, drain well and discard the water. Combine the chawli, salt and 1½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Do not drain the water. Next, heat the oil in a deep non-stick kadhai, add the cumin seeds and asafoetida and saute on a medium flame for 30 seconds. Add the cooked chawli (along with the liquid), turmeric powder, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the tamarind pulp and jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the chawli bean sabzi hot garnished with coriander. This unique Indian cow pea curry is sure to please your palate with its exciting sweet, sour and spicy flavour. With tamarind, jaggery and chilli powder, not to forget a quick and traditional tempering, the fiber and protein-rich chawli bean becomes a tangy treat that you will love to munch on! This healthy lobhia sabzi can be relished by cardiac patients, diabetics as well as weight watchers. However, we recommend them to avoid the use of jaggery and keep a check on the carbs this sabzi lends. While we have soaked the chawli beans overnight, when in a hurry you can wash and pressure cook them without soaking. However, then ensure to increase the number of whistles to 4 and also after adding the spices cook it for few more minutes to get the perfect aroma and flavour of chawli bean sabzi. Tips for chawli bean sabzi . 1. Serve chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | with roti. 2. Serve healthy lobhia sabzi | Indian cow pea curry | with bread. To make it healthy use whole wheat bread. Enjoy chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with step by step photos.

Basic hydrabadi paste, characterised by the liberal use of select condiments and spices like sesame, peanuts etc. , hyderabadi gravies are famous for their delicious taste and aromatic nature. The basic gravy gets its unique flavour because of the roasted sesame and peanut powder combination. The recipes made with this basic gravy are slightly reddish-brown in colour and more on the spicier side due to use of slit green chillies in the final recipe. It is a versatile gravy that can be used to prepare biryani and korma, apart from the classic mirch ka salan

palak masoor dal recipe | low calorie healthy palak masoor dal | masoor dal with spinach | spinach with masoor dal | with 30 amazing images Bored of having the usual dal for your everyday meal try our palak masoor dal recipe, the unbeatable combination of masoor dal with spinach nourishes your body with proteins, iron and folic acid. The palak masoor dal recipe is extremely quick and easy to cook and also the preparation doesn't take much time as you do not require to chop much vegetables. To make low cholesterol palak masoor dal, wash and soak the masoor dal in enough water for an hour. Drain and discard the water. Combine the masoor dal, ginger-green chilli paste, turmeric powder and 2 cups of water in a pressure cooker and pressure cook for 2 whistles. The process of adding green chilli paste will give a unique and amazing flavour to our palak masoor dal. Further, heat the oil in a deep non-stick pan, add the cumin seeds and the cardamom. When the seeds crackle, add the asafoetida, dry red chillies, curry leaves and garlic and sauté on a medium flame for a few seconds. Asafoetida is important as dals and pulses are hard to digest and it will help in digesting them. Add the cooked dal mixture, tamarind pulp, 1 cup of water, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our palak with masoor dal is ready to be relished. Tamarind pulp lends a nice tangy flavour to the dal. Needless to add, this is a super-healthy low calorie healthy palak masoor dal as protein-rich dals are an indispensable part of our daily diet! A fragrant spinach and lentil preparation made without the use of any calorie-laden ingredients. Enjoy this low calorie healthy palak masoor dal with phulkas or parathas made on a non-stick pan by only brushing the parathas with oil and not adding extra oil to cook them. Do remember not to overcook this palak masoor dal as the spinach tends to discolour If you like palak masoor dal then do check out our recipes using masoor dal, it has recipes for snacks, soups, main course etc. Enjoy palak masoor dal recipe | low calorie healthy palak masoor dal | masoor dal with spinach | spinach with masoor dal | with detailed step by step photos and video below.

restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos.

Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with 41 amazing images. Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy is a traditional Maharashtrian delicacy which is enjoyed for its peculiar aroma and flavour. Learn how to make kala vatana usal. To make Malvani vatana usal, combine the kala vatana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida. When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds. Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the prepared malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the kalal vatana with the water, salt and more ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot with rotis or rice. The Malvani region is a coastal region, which spans the Ratnagiri and Sindhudurg districts of Maharashtra. It is famous for its cuisine, shaped by the Konkan communities of Maharashtra, Goa and Karnataka. The Malvani vatana usal is a classic dish from Malvani cuisine, where kala vatana is cooked with veggies like onions and tomatoes and flavoured with Malvani gravy. The Malvani vatana gravy is reddish brown and spicy with a lot of red chillies, and together with tamarind pulp and a traditional tempering it works wonders to boost the flavour of the cooked vatana. This gravy can be made in advance and stored in the deep-freezer for a few weeks. Before sroting it, cool the gravy completely, pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. Common but effective ingredients such as ginger, garlic, turmeric powder and asafoetida further make the kala vatana usal truly irresistible. You can also try other Maharashtrian recipes like Maharashtrian pitla or Maharashtrian kothimbir vadi. Tips for Malvani vatana usal. 1. Serve Malvani vatana usal recipe with rice. 2. Serve kala vatana usal with nachni roti or plain chapati. Enjoy Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with step by step photos.

This mild and simple Bengali chutney is a surprise for those who don’t know about it. The procedure is so simple but the taste is so awesome! Cooked and mashed red pumpkin is blended with an assortment of ingredients like red chillies, raisins and tamarind, which contribute spicy, sweet and tangy tones to the chutney. Finger-licking tasty, this Red Pumpkin Chutney can be served as an accompaniment with meals or as a dip with crunchy snacks! You can make a small batch and keep it in the fridge, to use whenever required. When you stock up on red pumpkin, you can also try Pumpkin Kootu Curry and Pumpkin Raita .

Tangy rice dish, flavoured with peanuts and malagapadi, a south indian spice mixture.

Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with 20 amazing images. We are always on the lookout for recipes that make good use of different grains, not just rice and wheat. One such journey led us to this brilliant Mysore barely dosa. barley urad dal dosa is a nutritious dosa made with a batter of barley and urad, perked up with a tongue-tickling Mysore chutney. The Mysore chutney is famous for its balanced blend of varied flavour tones such as sweet, sour and spicy. The awesome texture of this dosa together with the lingering flavour and aroma of the chutney make it a great hit with all age groups. I would like to suggest 4 tips to make the perfect Mysore barely dosa. 1. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 3. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle. Do not apply any sort of fat on the tava and make sure the tava is not too hot nor too cold. 4. Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp. Before scraping make sure it is cooked along the edges. See why we like this healthy barely urad dal dosa. Barley is diabetic and pregnancy friendly. A high fibre diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Urad dal being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart, good for lowering cholesterol and good for diabetes. While the flavour is kind of self-sufficient, you can add a cup of sambhar and some coconut chutney to the meal to make it even more special. Enjoy how to make Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with detailed step by step photos.

Here is a spicy preparation of yam, which goes well with rice and bland gravies like more kuzhambu. The scintillating blend of spices used in this curry is sure to tickle your taste buds and leave you asking for more! in tamilnadu, they often say that this curry is so aromatic that the neighbour will know if you are cooking it right!

Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as well! Not only the flavours of the spices, but the flavours of the assorted dals are also discernable in this delightful dish. Dissolving the spice powders in water before sautéing them ensures that they get uniformly mixed, and also gives a nice, strong aroma to the dish. The Panchmel Dal also gets a nice tangy twist from amchur powder and tamarind pulp, which makes it a nice, tongue-tickling treat!

Gujarati oondhiya cooked in the original style and served in an earthen pot with delicious chutneys and sauces.
Goto Page: 1 2 3 4 5 6 7 8 9 10 11 12