Hyderabadi Khatti Dal
Indian 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.
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
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
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.
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
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.
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!
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