Category: Tamarind Gravy

Drumstick Tamarind curry

drumstick tamarind curry


Ingredients

Drumstick-1

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Garlic cloves-6 (optional)

Coriander leaves

Salt to taste

Sesame oil

 For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 Spices

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp


Preparation method

  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
  3. Add chopped tomatoes and spices, mix it well.
  4. Add tamarind juice, salt and cook until oil float at the top.
  5. Add  chopped drumstick and sauté it.
  6. Cover it and cook for 20 mins in a medium flame.
  7. Garnish it with coriander leaves.
  8. Serve it hot with rice.

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Lima Beans eggplant Tamarind Gravy- Mochai-Brinjal Pulikulambhu

Mochai Brinjal Tamarind Curry

Mochai Brinjal Kulambhu


Ingredients

Brinjal-250 gms

Mochai-250 gms

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Garlic cloves-6 (optional)

Coriander leaves

Salt to taste

Sesame oil

 

For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 

Spices:

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp


Preparation method:

Heat oil in a pan add tempering spices.

Once they splutter, add chopped onions, grren chillies, garlic cloves and sauté it.

Add chopped tomatoes and spices, mix it well.

Add tamarind juice, salt and cook until oil float at the top.

Add chopped brinjal, boiled mochai and sauté it.

Cover it and cook For the 20 mins in a medium flame.

Garnish it with coriander leaves.

Serve it hot with rice.


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Turkey Berry Tamarind Curry – Vathal Kulambhu

Vatha Kulambhu

Vatha kulambhu


Ingredients

Sundakkai-1 cup

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Garlic cloves-6 (optional)

Coriander leaves

Salt to taste

Sesame oil

 

For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 

Spices:

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp


Preparation method:

  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add sundakkai and fry it.
  3. Add chopped onions, grren chillies, garlic cloves and sauté it.
  4. Add chopped tomatoes and spices, mix it well.
  5. Add tamarind juice, salt and cook until oil float at the top.
  6. Add  fried sundakkai and sauté it.
  7. Cover it and cook For the 20 mins in a medium flame.
  8. Garnish it with coriander leaves.
  9. Serve it hot with rice.

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Veg Recipes – Vallarai keerai Recipe – Brahmi Leaves Recipe -Indian

Brahmi Tamarind pepper curry

 

Veg Recipes – Vallarai keerai Recipe – Origin

It is referred as Asiatic pennywort or indian pennywort.In India and Srilanka Brahmi curry is prepared and served with rice,curry, and goes especially well with vegetarian dishes.In Indonesia, thailand and Malay cuisines,this plant used for salads.Variety of recipes can prepared with Brahmi leaves such as chutney, powder, sambar, dhal curry,salad, healthy drinks, soups and curry.

Veg Recipes – Vallarai keerai Recipe – Spices and Cooking method

Veg Recipes – Vallarai keerai Recipe -Brahmi leaves curry is very special curry and healthy dish.This is very simple to prepare.I have made 12 varieties of brahmi leaves dishes. you can watch the recipe videos in my site.The spices are roasted in a oil and ground to a paste with brahmi leaves.Then cooked with tamarind extract.Sesame oil gives unique taste and texture to this dish.

Veg Recipes – Vallarai keerai Recipe – Nutritional health benefits

Brahmi is used in Indian Ayurvedic medicine as brain tonic.It is used in traditional chinese medicine. Brahmi contains two bacosides, A and B which improve the transmission of impulses between nerve cells in your brain. It also has high amounts of sodium, potassium and significant amounts of manganese, copper and zinc.Brahmi has naturally occurring nitric oxide that have positive effects in brain activity.Brahmi is used as memory enhancer.It is widely used for its effect in blood circulation that promotes efficient function of the liver, lungs and the kidneys.Brahmi is available as an extract, in tablet, tincture. and powder.Brahmi can be prepared as a decoction and tea.

Veg Recipes – Vallarai keerai Recipe -Serving method

Veg Recipes – Vallarai keerai Recipe is an excellent dish can be served as a main course with rice for lunch.Vallarai keerai Recipe is perfect side dish for idli or dosa or roti and can be served for dinner or breakfast.The tamarind taste with the brahmi leaves gives unique taste, must try recipe.


Ingredients

Brahmi leaves (Vallarai keerai) – 2 cup
Urad – 3 tsp
Toor dal – 3 tsp
Tamarind – a small ball
Coriander seeds – 1/4 cup
Curry leaves – a few
Peppercorns – 1 tsp
Red chilli – 2
Mustard – 1 tsp
Asafoetida – 1 pinch
Salt – as needed
Gingelly oil – as needed


Preparation method

  1. Soak tamarind in water and prepare the extract.
  2. Heat oil in a pan,add urad, toor dal, coriander seeds, peppercorn, red chilli and fry it.
  3. Add vallarai, curry leaves, fry and keep it aside.
  4. Grind the fried items to a paste using blender.
  5. Heat oil in a pan.
  6. Add mustard, urad dal and curry leaves.
  7. when mustard splutters, add tamarind extract mix it well.
  8. Add salt, turmeric and hing.
  9. Add the ground paste and mix it well.
  10. Allow to cook for 10 mins in a medium flame.
  11. When the oil floats on top and the gravy is thick,switch off the flame.
  12. Serve it hot with rice and papad.

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Drumstick Leaves Tamarind Curry

drumstick leaves tamarind gravy

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Okra Tamarind Gravy

Okra Curry

Okra Recipes – Okra Curry is prepared using tamarind extract with Indian aromatic spices. Similar recipe can be prepared with legumes or yam. Okra curry recipe can be made with sesame oil, which gives richness to the dish, tastes excellent and healthy.

Okra recipes – Okra known in many English-speaking countries as ladies’ fingers, bhindi, bamia, or gumbo,It is popular in Indian and Pakistani cuisine, such as bhindi masala /sambar. In Malaysia okra is commonly a part of yong tau foo cuisine,served in a soup with noodles.

Tamarind is the highest source of protein. Protein can produce antibodies that help eradicate viruses and bacteria. Tamarind contains some vitamin C sufficient to keep the healthy teeth and gums and cures missing teeth or bleeding gums.
Okra Recipes – Okra Curry is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium.

Okra Recipes – Okra Curry is an authentic dish – okra tamarind curry from south India is an ancient dish, Okra Recipes – Okra Curry prepared using roasted aromatic spices which has its own flavor and health benefits.Variety of dishes can be prepared with this ingredients, eggplant, drumstick, black beans. Okra Recipes – Okra Curry very delicious and yummy taste.Simple to prepare.


Ingredients

Okra-500gms
Onions-2 medium
Tomato-2 medium
Green chillies-3
Tamarind juice-1 cup
Garlic cloves-6 (optional)
Coriander leaves
Salt to taste
Sesame oil

For the Tadka/Tempering:

Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Red chillies-4
Curry leaves-1 spring
Fenugreek seeds-1/4 tsp
Cumin seeds-1/4 tsp

Spices:

Turmeric -1/2 tsp
Chilli powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Pepper powder-1/2 tsp
Hing-1/4 tsp


Preparation method:

  1. Wash and past dry okra and cut into medium pieces.
  2. Heat oil in a pan add tempering spices.
  3. Once they spluttered, add chopped onions, green chillies, garlic cloves and sauté it.
  4. Add  chopped okra pieces and fry it.
  5. Add chopped tomatoes and spices, mix it well.
  6. Cook for 10 mins in a medium flame.Stir is occasionally.
  7. When the okra pieces are cooked, add tamarind juice, salt and stir it well.
  8. Add water and cover it cook for 10 mins in a medium flame.
  9. When oil floats on the top and the gravy is thick, switch off the flame.
  10. Garnish it with chopped coriander leaves.
  11. Serve it hot with rice,idli, or dosa.

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Tamarind Rice

Puliyotharai


Ingredients

Tamarind juice-1 cup

Turmeric powder-1/2 tsp

Asfoedieta-3 pinch

Fenugreek powder-1/4 tsp

Salt to taste

Oil

 

For the Tempering / Tadka:

Mustard seeds-1/2tsp

Urda dal-1/2 tsp

Chana dal-1/2 tsp

Peanut-1/2 tsp

Red chillies-4

Curry leaves


Preparation method:

  • Heat oil in a pan add tempering spices.
  • When they splutter, add the tamarind juice, hing, turmeric powder, fenugreek powder and salt.
  • When it boils and oil floats on top ,sprinkle sesame oil and the cooked rice, mix it well
  • Serve it hot with the papads.

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Garlic Tamarind Gravy

Garlic-Tamarind-Curry

Ingredients

Garlic cloves- 1cup

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Coriander leaves

Salt to taste

Sesame oil

 

For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 

Spices:

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp


Preparation method:

  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
  3. Add chopped tomatoes and spices, mix it well.
  4. Add tamarind juice, salt and cook until oil float at the top.
  5. Cover it and cook For the 20 mins in a medium flame.
  6. Garnish it with coriander leaves.
  7. Serve it hot with rice.

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