Tag Archives: Tamarind

Pulihora Mix

2 Feb

pulihora_mix
Pulihora Mix.

Tamarind is soaked in water and the extracted juice is cooked in oil and spices till thick. Black chickpeas is also boiled and added to the tamarind extract. A spoonful of pulihora mix can be mixed with around a cup of steamed rice and can be served immediately.
Makes: around 1 Cup of Pulihora Mix.

Ingredients:

Black Chickpeas 1/2 Cup
Tamarind 3 – 4 inch sized ball
Jaggery 1 inch Piece (optional)
Chana Dal 2 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Soak the black chickpeas in water for around 6 hours.
Pressure cook soaked black chickpeas in a cup of water for 3 whistles.
Strain the cooked black chickpeas and keep aside.

Toast the chana dal in a pan until light golden in color and grind the chana dal into fine powder using a spice grinder.
Soak tamarind in 1 1/2 cups of warm water and extract all the juice discarding the veins.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add tamarind extract, jaggery, ground chana dal powder, cooked black chickpeas, red chili powder, turmeric powder and salt.
Boil the mixture on low flame till the oil separates and it thickens (around 15 minutes).
Remove the pulihora mix onto a bowl and cool it to room temperature before refrigerating.
Mix couple of tablespoons of pulihora mix in steamed rice and serve immediately.
Notes: Make sure to adjust the tamarind based on the tartness.

Suggestions: You can microwave the tamarind soaked in water for around 30 seconds to soften it a bit to ease the extraction.
Variations: You can also add finely chopped green chiles while boiling tamarind extract for extra spice.
Other Names: Pulihora Mix.

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Raw Tamarind Dal

2 Jan

raw_tamarind_dal
Pacchi Chintakaya Pappu.

Raw tamarind is pressure cooked and the pulp is extracted. Toor dal is pressure cooked and finished with extracted tamarind pulp. Serve raw tamarind dal with steamed rice or with roti.
Makes: around 4 Servings of Raw Tamarind Dal.

Ingredients:

Toor Dal 1 Cup
Raw Tamarind 15 app.
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and roughly mash the garlic cloves.
Wash, soak the raw tamarind in little water and pressure cook for 3 whistles.
Peel the cooked tamarind and discard the peel.
Squeeze the inside pulp and extract all the juice discarding any veins and seeds (around 1/3 Cup).

Wash toor dal with water and strain it.
Pressure cook toor dal in 2 cups of water for around 3 whistles.

Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, stir in extracted raw tamarind pulp, cooked toor dal, turmeric powder and salt.
Boil the dal for couple of minutes and remove from heat.
Serve raw tamarind dal with steamed rice or with roti.
Notes: Make sure to cook the raw tamarind well for easy peeling

Suggestions: Adjust raw tamarind according to your taste. Dal wouldn’t cook further once tamarind is added. So make sure toor dal is cooked well before adding it to the tamarind extract.
Variations: Check other recipes with raw tamarind here.
Other Names: Raw Tamarind Dal, Raw Tamarind Dal

Mango Tamarind Leaves Dal

25 Oct

mango_tamarind_dal
Chinta Chiguru Mamidikaya Kandi Pappu.

Raw mango is peeled and pressure cooked. Toor dal is pressure cooked and finished with cooked raw mango and dried tamarind leaves. Serve mango tamarind leaves dal with steamed rice or with roti.
Makes: around 4 Servings of Mango Tamarind Leaves Dal.

Ingredients:

Toor Dal 1 Cup
Dried Tamarind Leaves 1/4 Cup
Raw Mango 1/2 of Big One
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and roughly mash the garlic cloves.
Wash and keep aside dried tamarind leaves.
Peel and chop raw mango into small pieces.

Wash toor dal with water and strain it.
Pressure cook toor dal in 2 cups of water for around 3 whistles.
Pressure cook chopped mango and green chiles with few splashes of water at the same time in a separate vessel.

Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked mango and green chiles and tamarind leaves.
Boil for a minutes, add cooked toor dal, turmeric powder and salt.
Boil the dal for couple of minutes and remove from heat.
Serve mango tamarind leaves dal with steamed rice or with roti.
Notes: Make sure to cook the mango well.

Suggestions: Dal wouldn’t cook further once mango is added. So make sure toor dal is cooked well before adding it to the mango.
Variations: You can also use fresh tamarind leaves in place of dried tamarind leaves.
Other Names: Mango Tamarind Leaves Dal, Chinta Chiguru Mamidikaya Kandi Pappu.

Bottle Gourd Tamarind Curry

20 Aug

bottle_gourd_tamarind
Anapakaya Chintapandu Kura.

Bottle gourd is peeled and chopped into small chunks. They are then boiled in water or pressure cooked till just soft. Cooked bottle gourd is finished in spices and ginger and tamarind extract. Serve bottle gourd tamarind curry with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd Tamarind Curry.

Ingredients:

Bottle Gourd 3 Cups (Chopped)
Ginger 2 inch Piece
Green Chiles 1 – 2
Tamarind 2 inch Piece
Red Chili Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Salt to taste

Talimpu:

Fenugreek Seeds a Pinch
Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and thoroughly mash the fresh ginger.
Peel, remove ends and chop the bottle gourd into small pieces.
Pressure cook the bottle gourd with few splashes of water for 3 whistles.
Strain the cooked bottle gourd and keep aside.

Soak tamarind in few tablespoons of water. Microwave for 30 seconds.
Squeeze the thick pulp discarding the veins.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add ginger and green chiles.
Fry briefly, stir bottle gourd pieces, tamarind extract, red chili powder, turmeric powder and salt.
Cook on low flame for around 5 minutes and remove from heat.
Serve bottle gourd tamarind curry with steamed rice or with roti.
Notes: Make sure not to overcook the bottle gourd pieces.

Suggestions: If bottle gourd is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Check other recipes with bottle gourd here.
Other Names: Bottle Gourd Tamarind Curry, Anapakaya Chintapandu Kura.

Tamarind Leaves Raita

17 Aug

tamarind_leaves_raita
Chinta Chiguru Perugu Pachadi.

Fresh or dried tender tamarind leaves are mixed with yogurt and seasoned with fried spices. Serve tamarind leaves raita with steamed rice or with roti.
Makes: around 2 Servings of Tamarind Leaves Raita.

Ingredients:

Fresh or Dried Tamarind Leaves 1/2 Cup
Plain Yogurt 1 Cup
Onion 1 Small
Green Chile 1
Salt to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Pinch
Curry Leaves 5
Oil 1/2 tsp

Method of preparation:

Remove stem, wash and slice the green chile.
Peel and finely chop the onion.
Wash fresh tamarind leaves and roughly chop them.
If using dried tamarind leaves, soak the leaves in enough warm water for around 5 minutes and strain the leaves.

In a mixing bowl, whisk yogurt with few tablespoons of water.
Stir in tamarind leaves, chopped onion and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile and remove from heat.
Once the above spices cool down to room temperature, add it to the above yogurt bowl.
Mix well and serve tamarind leaves raita with steamed rice or with roti.
Notes: Make sure tamarind leaves are soaked well if using dried leaves.

Suggestions: Adjust spice with green chiles. Adjust consistency with water.
Variations: You can also cook the onion with spices before adding to the yogurt. Check other tamarind leaves recipes here.
Other Names: Tamarind Leaves Raita, Chinta Chiguru Perugu Pachadi.