FEW TAMARIND RECIPES FROM MY OWN COLLECTION..

BEETROOT SUBZI WITH TAMARIND RICE

For the Beetroot Subzi :

INGS:

1 Cup Beetroot (Cut into small pieces),

3-4 Tbsp Coconut ( Grated),

1 Tsp Oil, 1\4 Tsp Mustard Seeds,

1\2 Tsp Urad Dal, Few Curry Leaves,

1 Green Chilly (Cut), 1\4 Tsp Turmeric pd,

1\2 Tsp Red Chilly pd and Salt to taste.

METHOD: Put a pan to heat and add oil,

mustard seeds, curry leaves, urad dal , 

the cut green chilly, then add the cut 

beetroot. Stir, also add some salt ,

turmeric pd and let it cook for 5 minutes. 

Now add the red chilly pd and the grated coconut. Check the salt and cook for 2-3

minutes and it will be done.

My living in the south of India for so many 

years helps me to bring the recipe.

MTR PULIOGARE POWDER AND COOKED RICE.

Boil the rice in a vessel with lot of water, 

when cooked drain the water and allow

the rice to cool down.(can add some salt).

METHOD: Put a pan to heat, add oil , mustard seeds, curry leaves, tamarind juice,

(1-2 tsp urad dal opt), whole red chilly.

Now take the tamarind powder in water

and add red chilly pd and turmeric pd, put

this to the above tempering , add the

cooked rice and check the salt.. 

Serve with fried applams (papad of south).

ITS ONLY A  TAMARIND JUICE CALLED THE VAMPIRE DELIGHT.

MAKE THIS IN A GLASS OF WATER, 

ADD 2 TBSP TAMARIND JUICE AND

FEW DROPS OF LIME JUICE, SALT,

JEERA PD, PEPPER PD, MORE OF RED 

CHILLY PD AND GROUND SUGAR.

MIX WELL. SERVE CHILLED.