Tamarind is a versatile ingredient that can be used in many different dishes. So get creative and experiment with different flavors and textures to create your own unique tamarind recipes.
Tamarind Chutney (Sweet and Sour Sauce)
- 1/2 cup tamarind paste (available at Asian or Indian grocery stores)
- 1 cup water
- 1/2 cup jaggery or brown sugar (adjust to taste)
- 1/2 tsp red chili powder (optional, for heat)
- 1/2 tsp cumin powder
- Salt to taste
- In a saucepan, combine the tamarind paste and water. Cook over medium heat.
- Add jaggery or brown sugar and mix well until it dissolves.
- Add red chili powder, cumin powder, and salt. Mix well.
- Simmer until the mixture thickens to a sauce-like consistency.
- Cool and store in an airtight container. It can be refrigerated for up to a month.
Tamarind Rice (Puliyodarai)
- 2 cups cooked rice (preferably cold rice)
- 3 tbsp tamarind paste
- 1/2 tsp turmeric powder
- Salt to taste
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal (split black lentils)
- 1 tsp chana dal (split chickpeas)
- 2 dried red chilies, broken
- A pinch of asafoetida (hing)
- 1/2 cup peanuts or cashews
- Curry leaves
- In a bowl, mix the tamarind paste, turmeric, and salt with a little water to make a smooth mixture.
- In a large pan, heat the oil. Add mustard seeds and let them pop.
- Add urad dal, chana dal, red chilies, and asafoetida. Fry until the dals turn golden brown.
- Add peanuts or cashews and fry until they are golden.
- Add curry leaves and the tamarind mixture. Cook until the oil separates from the mixture.
- Add the cooked rice to the pan and mix well. Serve hot.
- 3 tbsp tamarind paste
- 4 cups cold water
- 3-4 tbsp sugar (adjust to taste)
- 1/2 tsp roasted cumin powder
- A pinch of salt
- Ice cubes
- In a pitcher, dissolve the tamarind paste in water.
- Add sugar, roasted cumin powder, and a pinch of salt. Stir until sugar is fully dissolved.
- Pour into glasses filled with ice. Serve chilled.
These recipes are a great way to introduce yourself to the tangy and sweet flavors of tamarind. Adjust the flavors according to your preference and enjoy!
Tamarind and Coconut Shrimp Curry
- 500 grams of shrimp, peeled and deveined
- 2 tbsp tamarind paste
- 1 can (400 ml) of coconut milk
- 2 tbsp vegetable oil or coconut oil
- 1 large onion, finely sliced
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2-3 green chilies, slit (adjust according to heat preference)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust according to heat preference)
- 1 tsp coriander powder
- Salt to taste
- Fresh cilantro (coriander leaves) for garnish
- In a bowl, marinate the shrimp with tamarind paste, a pinch of salt, and a pinch of turmeric powder. Set aside for 15-20 minutes.
- In a large skillet or wok, heat the oil over medium heat. Add the sliced onions and sauté until they turn translucent.
- Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until aromatic.
- Add the turmeric powder, red chili powder, and coriander powder. Stir well and cook for a minute.
- Pour in the coconut milk and bring the mixture to a gentle boil.
- Reduce the heat to low and add the marinated shrimp. Let the shrimp cook in the coconut milk for about 5-7 minutes, or until they turn pink and are cooked through.
- Check for seasoning and add salt as needed.
- Garnish with fresh cilantro and serve hot with steamed rice or flatbread.
The rich and creamy coconut milk, combined with the tanginess of tamarind and the spiciness of the chilies, creates a delightful curry that’s both comforting and bursting with flavor. You can adjust the level of heat by adding more or fewer chilies, and the tanginess by adjusting the amount of tamarind paste. This dish is sure to be a hit at your next dinner gathering!
Tamarind Glazed Chicken Wings
- 1 kg chicken wings
- 1/4 cup tamarind paste
- 2 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp chili flakes (adjust to taste)
- Salt and pepper to taste
- 2 tbsp vegetable oil or melted butter for brushing
- Sesame seeds and sliced green onions for garnish (optional)
- Marinate the Wings: In a large mixing bowl, combine tamarind paste, honey or brown sugar, soy sauce, minced garlic, grated ginger, chili flakes, salt, and pepper. Whisk everything together until smooth. Add the chicken wings to the bowl, ensuring they are well coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- Prepare for Baking: Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or aluminum foil for easier cleanup. Place a wire rack on top of the tray.
- Bake the Wings: Remove the wings from the marinade, allowing any excess to drip off. Arrange the wings in a single layer on the wire rack. This allows the heat to circulate around the chicken, which will make them crispy. Brush the wings with vegetable oil or melted butter.
- Bake in the preheated oven for 20 minutes, then turn the wings over, brush the other side with more oil or butter, and bake for an additional 15-20 minutes, or until they are cooked through and have a nice golden-brown color.
- Glaze and Serve: Once out of the oven, while still hot, you can brush the wings with a bit more of the tamarind mixture for an added layer of flavor. Transfer the wings to a serving platter and sprinkle with sesame seeds and sliced green onions for garnish.
These Tamarind Glazed Chicken Wings offer a sweet, tangy, and spicy kick, making them a standout appetizer for any gathering. The depth of flavor from the tamarind pairs wonderfully with the sweetness of the honey, while the soy sauce adds a savory depth that complements the entire dish. Enjoy with a side of cool yogurt dip or eat them as they are for a mouthwatering treat!