Recipes with tamarind
75 recipes
Pitlai
Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.
Katirikkai Thogyal
Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.
Molahu Kozhambhu
A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.
Rasta Redfish Marinade
Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.
Lone Dao Jiow
Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.
Kwitiaow Pad Thai
Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.
Sambar
South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.
Fish Stew
South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.
Eggplant Dip or Spread
South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.
Cucumber Pachadi
South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.
Sinigang Na Manok(Chicken in Sour Broth)
Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.
Rempah (Malay Curry)
Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.
Duck with Black Bean Sauce & Tamarind Jus
Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.
Date Chutney
Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.
Madras Meat Curry
Madras beef curry slow-simmered with whole cloves, cardamom, green chilies, ginger, and tamarind. A fiery South Indian-style curry with tender braised beef cubes.
Pacific Rim Brochettes
Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.
Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.
Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.
A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.
Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.
Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.
Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.
South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.
South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.
South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.
South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.
Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.
Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.
Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.
Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.
Madras beef curry slow-simmered with whole cloves, cardamom, green chilies, ginger, and tamarind. A fiery South Indian-style curry with tender braised beef cubes.
Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.
