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September 22, 2014

Tamarind Curry Sauce

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 Recipe by :
Last Updated: 22-9-2014
Preparation Time
20 minute
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Tamarinds are widely used in south Indian cuisine- it is known as Puli in Tamil and Malayalam, Chincha in Marathi. Tamarind is blended along with sugar and spices to make chutneys. It is added as a condiment for a bittersweet flavor. Let me introduce you to Tamarind curry sauce.

Ingredients :

Oil - 3 tbsp
Dried red chilly - 2-3
Mustard seeds - ½ tsp
Fenugreek seeds - ½ tsp
Yellow split peas - 2 tbsp
Garlic - 3-4
Curry leaves - 2-3 tbsp
Turmeric powder - 1 tsp
Tomatoes - 1-2
Shallots - 6-7
Red chilly powder - 1 tsp
Coriander powder - 1-2 tsp
Tamarind juice - 1/2 cup
Water - as required
Tomato sauce - 4-5 tbsp
  Popular Tags:
   veg-recipe,   south-Indian,  

Cooking Method :

Place a shallow non-stick pan over the stove and keep the flame on medium mode. Heat 3 tbsp oil, let us temper by adding dried red chilly along with mustard seeds and let it splutter. You may add fenugreek seeds to this along with yellow split peas, followed by garlic and curry leaves.

Add turmeric powder and cubed tomatoes and let it cook. Add salt to taste along with 6-7 whole shallots, sauté well. Once the shallots turn golden, add spices such as Red chilly powder, Coriander powder and continue sautéing till the oil separates.

You may now add tamarind juice into the curry and sauté. Tamarind juice can be made by adding water to tamarind, knead well and strain to get the juice. If you want the curry to have gravy you can add a little water, and 4-5 tbsp of tomato sauce. Simmer for about 5-6 minutes with the lid on. Your tomato Tamarind curry sauce is ready to serve.

Tamarind curry sauce goes well with cooked rice and papads and is considered a perfect feast by the vegetarians.

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