Tag Archives: tamarind recipe

Mysore Rasam

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Most of the people are familiar about this rasam, but this is something new to me, as think that rasam taste better only with garlic and I never came across rasam without garlic. This rasam best suits for Vrat, where people take no onion no garlic dishes. I love the taste of this rasam, a soothing and comforting food which gives a fantastic touch to meals. Let us move on to the recipe…

Do check out rasam recipes in this link: https://madraasi.com/main-course/vegetarian/.

Mysore Rasam

Mysore Rasam

Ingredients:

  • Tamarind – a lemon size
  • Cumin seeds – 2 tsp
  • Black pepper – 1 ½ tsp
  • Coriander seeds – 2 tsp
  • Red chilies – 7 nos
  • Split pigeon pea / Tuvaram paruppu / Toor dal– 4 tbsp
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Methi / Fenugreek seeds – ¼ tsp
  • Coriander leaves – 5 stalks
  • Asafoetida – ¼ tsp
  • Salt to taste

Preparation:

  • Pressure-cook 3 tbsp of toor dal/tuvaram paruppu/split pigeon pea in water for 3 whistles.
  • Clean and roughly chop the coriander leaves.
  • Prepare Tamarind extract – soak tamarind water for 15 mins, mash the tamarind along with the water, let it dissolve, remove the flesh of the tamarind and keep the water aside.
  • Mash the tomatoes in the tamarind extract along with coriander leaves along with their stalk. Reserve little coriander leaves for garnishing.
  • Dry roast 4 tbsp of toor dal, black pepper, 1 ¼ tsp of cumin seeds, 5 nos of red chilies and coriander seeds until the raw smell goes off.
  • Remove it to the plate, bring to room temperature and grind them to fine powder.
  • Remove the lid, when the pressure subsides and mash the dal well, mix it with the tamarind extract (no lumps should be formed).
  • Add in the ground spice powder to the tamarind extract, stir well (no lupms should be formed).
  • Heat oil in kadai, add in the mustard, fenugreek seeds, red chilies and curry leaves, Wait until the curry leaves splatter.
  • Pour in the tamarind mixture to the kadai, sprinkle the asafoetida and leftover coriander leaves when it starts to bubble.
  • Switch off, when its bubbles, transfer it to a bowl, add salt and give a stir.

Serve hot with steamed rice for lunch or dinner.

Puliyogare / Puliyodharai / Tamarind Rice

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Tamarind Rice/ Puliyodharai is one among the familiar recipe when comes to variety rice. Also I would say a best tour recipe, when we go to tours during our school days my mom prepares this puliyodharai, last day evening and pack it for my lunch. Puliyodharai taste heavenly when accompanied with Kathirikkai Puzhikulambu / Tangy Brinjal Curry and Boiled Egg. Let us move on to the recipe…

Ingredients:

  • Tamarind – a small guava size
  • Turmeric – a pinch
  • Hing – a pinch
  • Peanuts – a handful
  • Steamed rice – a cup
  • Mustard seeds – ¼ tsp
  • Red chilies – 6 nos
  • Split blackgram / Urad dal – 1 tsp
  • Black gram / Urad dal – 1 ½ tsp
  • Bengal gram / Channa dal – 4 tbsp
  • Fenugreek / methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • Sesame oil / gingelly oil – 3 tbsp.

Preparation:

  • Prepare Tamarind Extract.
  • Dry roast, 2 tbsp of channa dal/Bengal gram, 4 nos red chilies, 1 ½ tsp of Blackgram/Urad dal and ¼ tsp of fenugreek seeds, until the raw smell goes off or until they turn golden brown.
  • Remove from fire, bring it to room temperature and grind it to fine powder.
  • Heat oil in a kadhai, add in the mustard seeds, split blackgram, 2 nos of red chilies, and 2 tbsp of channa dal/Bengal gram, and curry leaves and ½ tsp of asafetida. Wait until they crackle.
  • Pour in the tamarind extract, sprinkle ¼ tsp of turmeric powder and allow it boil or until the raw smell goes off.
  • Add in 2 tbsps of ground spice powder, stir it well so that no lumps are formed.
  • Let it boil or until it becomes thick, remove from fire and transfer it a bowl.
  • Dry roast the peanuts, and add it to the tamarind pulp.
  • Take the steamed rice in a bowl, add required amount of tamarind pulp as per your taste, and mix well.

Serve with kathirikkai puzhikulambu and boiled egg or potato chips.

Note: Store the leftover tamarind pulp in an air tight container, stay fresh in room temperature for a week or refrigerate it for a month time.

 

 

Tamarind extract

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Almost in all of the south Indian recipes, Tamarind extract is used. Here I have given the recipe for tamarind extract.

Tamarind extract

Tamarind extract

Ingredients:

  • Tamarind – a gooseberry size
  • Water – 1 ½ cup

Preparation:

  • Take water in a bowl, soak tamarind for about 15 mins. When you need it immediately you can soak in warm water for 5 mins.
  • Squeeze the tamarind in water hardly with your fingers.
  • Throw away the flesh of the tamarind.

Your tamarind extract is ready. Also you could store it in room tempearature for 3 days and in refrigerator for a month time.