Tag Archives: Tamarind

Spicy Onion Chutney

3 Sep

spicy_onion_chutney
Spicy Onion Chutney.

For spice, dried red chillies are soaked in water till soft. Onion is chopped up and ground into coarse mixture along with dried red chillies. The mixture is then briefly cooked in oil along with whole spices and tamarind. Serve spicy onion chutney with dosa etc…
Makes: around 1 Cup of Spicy Onion Chutney.

Ingredients:

Whole Dried Red Chiles 7
Tamarind 4 – 6 inch Piece
Onion 1
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Soak tamarind in few tablespoons of water for sometime and extract all the juice.
Soak red chiles in warm water for around 30 – 40 minutes.

Grind the soaked red chillies into paste using a spice blender.
Stir in chopped onion and grind again into coarse mixture.
Remove the ground onion red chilli mixture onto a plate.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ground onion mixture, tamarind extract and salt.
Boil on low flame for around 5 minutes or until oil separates from the mixture.
Serve spicy onion chutney with dosa etc…
Notes: Make sure onion is cooked well before removing from heat.

Suggestions: Adjust red chillies according to spice level. If the chutney is very spicy, add more tamarind extract.
Variations: Check other chutney recipes here.
Other Names: Spicy Onion Chutney.

Potato Tamarind Curry

22 Jul

potato_tamarind
Bangala Dumpa Chintapandu Kura.

Cook the onion in oil along with spices. Boil potatoes and dice them. Cook the potatoes in onion and tamarind extract and powdered spices. Once done, serve potato tamarind curry with steamed rice or with chapati.
Makes: around 4 Servings of Potato Tamarind Curry.

Ingredients:

Potato 4 – 5
Onion 1
Green Chiles 1 – 2
Tamarind 4 inch Piece
Turmeric Powder a big Pinch
Garam Masala Powder 1/2 tsp
Salt to Taste

Talimpu:

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

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water and extract all the juice discarding any veins.

Wash the potatoes and cut them into halves.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and peel them.
Cut the peeled potatoes into big chunks.

Heat oil in a pan, add all talimpu ingredients in order.
when mustard seeds start spluttering, add onion.
Fry till oil turns golden brown, add sliced green chiles.
Fry briefly, add tamarind extract, garam masala, turmeric powder and salt.
Add the cubed potato and cook on low flame for around 5 minutes.
Remove from heat and serve potato tamarind curry with steamed rice or with chapati.
Notes: Make sure cook the potato well.

Suggestions: Adjust the tamarind according to taste.
Variations: Check other recipes with potato here.
Other Names: Potato Tamarind Curry.

Fritters in Tamarind Sauce

15 Jul

punukulu_pulusu
Fritters in Tamarind Sauce.

Dal Fritters are prepared with soaked dals. Tamarind extract is cooked with onion and spices. The dal fritters are then added to the tamarind mixture and briefly cooked. Garnish with chopped cilantro and serve fritters in tamarind sauce with steamed rice and dollop of ghee.
Makes: around 4 Servings of Fritters in Tamarind Sauce.

Ingredients:

Dal Fritters 10
Tamarind 3 – 4 inch Piece
Onion 1 Small
Tomato 1 Small
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Green Chiles 1
Red Chili Powder few Pinches
Cilantro few Leaves (chopped)
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:

Soak tamarind in warm water (around quarter cup) for few minutes and extract all the juice discarding the veins.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Fry till onion turns translucent, add the tamarind extract, few tablespoons of water (if necessary), red chli powder, coriander powder, cumin powder and salt.
Cook for few seconds, stir in the dal fritters and chopped tomato.
Cook for a minute or two and remove from heat.
Garnish with chopped cilantro and serve fritters in tamarind sauce with steamed rice and dollop of ghee.
Notes: Check the recipe for Dal Fritters here.

Suggestions: Make sure dal fritters are soft and soaked with tamarind sauce but don’t over cook them.
Variations: Cut the dal fritters into half if they are too big in size. Check other fritters recipes here.
Other Names: Fritters in Tamarind Sauce, Punukulu Pulusu.

Raw Tamarind Rice

22 Jun

raw_tamarind_rice
Chintapandu Pulihora.

For raw tamarind rice, tamarind is not cooked with other spices. Tamarind is soaked in warm water and the thick juice is extracted. It is then mixed with steamed rice along with fried spices and dals. Serve raw tamarind rice with yogurt.
Makes: 3 Cups of Tamarind Rice.

Ingredients:

Steamed Rice 3 Cups
Green chillies 3-5
Tamarind 1 1/2 inch sized ball
Turmeric powder 1/2 tsp
Raw Peanuts 3 tbsps
Salt to taste

Talimpu:

Chana dal 1/2 tsp
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry leaves 10
Asafoetida a Big Pinch
Sesame Oil 2 Tbsps

Method of preparation:

Soak tamarind in few tablespoons of warm water for 15 minutes and extract all the thick pulp discarding any veins.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add peanuts and roast them until light golden brown.
Remove the peanuts onto a bowl, add all other talimpu ingredients in order in the same pan with remaining oil.
When chana dal turns light brown, add sliced green chillies.
Fry for a minute and add turmeric powder and remove from heat.

In a mixing bowl, add steamed rice, freshly squeezed tamarind extract, fried peanuts and salt.
Mix everything thoroughly with a wide spatula.
Taste and adjust seasonings if necessary.
Leave the tamarind rice covered for couple of hours if possible.
Serve raw tamarind rice with half a cup of plain yogurt.
Notes: Make sure to adjust tamarind extract according to the sourness of the tamarind.

Suggestions: If tamarind rice is not sour enough, add more of the tamarind mixture to the steamed rice.
Variations: You can also add chopped ginger with the spices. Cooked black chickpeas are also added to the tamarind mixture at times. Also check out Ava Pettina Andhra Pulihora.
Other Names: Puliyogare, Chintapandu Pulihora, Tamarind Rice, Puliyotharai, Puliyodarai, Puli Saadham, Imli Rice, Huli Anna.

Tasty Ginger Chutney

29 Mar

tasty_ginger_chutney
Allam Pachadi.

Ginger is peeled and chopped up. It is then ground into paste along with green chiles, tamarind and jaggery. This chutney is condensed with huge flavors. So use sparingly. Serve tasty ginger chutney with idly, dosa, utappam, etc…
Makes: around 1/2 Cup of Tasty Ginger Chutney.

Ingredients:

Ginger 6 – 8 inch Piece
Green Chiles 2 – 3
Jaggery 2 – 3 inch Block
Tamarind 5 inch Piece
Salt to taste
Oil 1 tsp

Method of preparation:

Soak tamarind in little bit of hot water for sometime.
Peel, wash and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Mash jaggery to make it easier for grinder to grind.

Heat oil in a pan on medium heat, add green chiles.
Fry for couple of seconds, add ginger, fry briefly and remove from heat.

Cool the mixture for couple of minutes and grind it along with jaggery, tamarind and salt.
When the mixture becomes thick paste, remove the ginger chutney onto a bowl.
Serve ginger chutney with idli, dosa, utappam, roti etc..
Notes: Make sure not to over fry the ginger.

Suggestions: Use thick tamarind extract to enhance the shelf life of ginger chutney. Make sure to adjust green chiles, tamarind and jaggery according to taste. Adjust the consistency of ginger chutney with water.
Variations: Check other chutneys here.
Other Names: Tasty Ginger Chutney, Allam Pachadi, Allam Chutney.