Sabzi of the Day - A Touch of Tamarind: Tangy Transformations for Veggies

Although mainly used to prepare chutney, tamarind can also be used to prepare several dishes, but unfortunately, it is tough to use it as a core ingredient

Tamarind in India is mostly used to prepare various forms of chutneys that are used to accompany other dishes. At times, tamarind is also used to add robustness and a sweet-sour flavour in various dishes. However, in the southern part of India, it is heavily used as a base to produce a number of droolworthy dishes.

One must not also forget the nutritional values of tamarind, i.e., it is packed with magnesium, potassium, iron, calcium, phosphorus, copper, and vitamins B1, B2, B3, C, and E. Therefore, even though it is not used as a core ingredient, one must consume a tamarind-based dish at least once a week.

In the following paragraphs, we have compiled a number of tamarind-based recipes that are bound to excite your taste buds.

Puliyodarai (Tamarind Rice)

Cooking time: 60 minutes

Ingredients

• Tamarind
• Rice
• Sesame oil
• Turmeric
• Red dry chillies
• Coriander seeds
• Chana dal
• Black pepper
• Fenugreek seeds
• Urad dal
• Asafoetida
• Mustard seed
• Peanuts
• Curry leaves
• Jaggery powder
• Salt

Recipe

• Start by cooking the rice. Once done, add a bit of sesame oil and turmeric and give the rice a mix.
• While cooking the rice, soak the tamarind in a separate bowl for 30 minutes.
• In a pan, roast red dry chillies, coriander seeds, chana dal, black pepper, urad dal, and fenugreek seeds.
• Once roasted, add a bit of asafoetida with all the spices and grind them to create a powder of spices.
• In another pan, heat sesame oil and add mustard seeds, urad dal, and peanuts. 
• Once they splutter and become red, add curry leaves and turmeric.
• Follow by pouring the tamarind-soaked water. Do use a sieve so that the tamarind pulp doesn’t fall in the oil. Only the tamarind-flavoured water is needed.
• Add the homemade spice, jaggery powder, and salt.
• Boil the curry to the thickness of your life and add it to the rice.
• Tamarind rice, or puliyodarai, is ready.

Credit- Instagram/ @homecookingshow

Rasam

• Cumin
• Garlic
• Tomato
• Tamarind
• Chilli
• Oil
• Mustard
• Cumin
• Dried red chilli
• Asafoetida
• Curry leaves
• Turmeric
• Salt
• Cooked toor dal
• Coriander chopped

Recipe

• Start by grinding cumin and garlic cloves in a mortar and pestle.
• In a bowl, mix chopped tomatoes, tamarind, and chillies.
• Press the three of them together until they become mushy and release the juice. Add some water and put them on simmer on a low flame.
• In another pan, heat oil and add cumin, mustard, curry leaves, asafoetida, and chillies. Let them splutter.
• Drain the boiling water with the mix of tomatoes and tamarind. Put in the other pan in which the cumin and other masalas are getting tempered.
• Add the cooked toor dal and cover the lid.
• Finally, garnish with chopped coriander leaves.
• Serve the rasam with rice.

Credit- Instagram/ @hebbars.kitchen

AamsottoTetulDiye Paneer (Aampapad tamarind paneer gravy)

• Tamarind
• Turmeric
• Salt
• Coriander seeds
• Cumin seeds
• Peppercorns
• Coconut grated
• Green chilies
• Mustard oil or vegetable oil
• Onion chopped
• Ginger chopped
• Aamsotto, or candied mangoes, chopped
• Salt to taste
• Coriander leaves, chopped

Recipe

• Coat paneer with turmeric and set aside.
• In a pan, roast coriander seeds, cumin seeds, and peppercorns.
• Grind the above-mentioned spices with tamarind, coconut, and green chillies to create a paste. Drain the paste through a sieve to get a smooth taste.
• In oil, cook chopped onion and ginger.
• Follow by adding the paste, and then add the chopped candied mangoes.
• Finally, add the paneer and give the dish a good mix.
• Finish by garnishing with coriander leaves on top.

Credit- Instagram/@deliciousbygarima

You see, finding recipes with tamarind as the core is tough, but these dishes prove that the possibilities are endless. Go ahead, give them a try!