Whether you're short on time or simply looking for something light yet flavourful, this no-cook rasam is a game-changer.

Add a slice of lime, mint leaves, and a cinnamon stick for garnish. Serve immediately and savor each tangy, spicy sip. This ...

Tamarind rice is a common dish in many parts, thanks to its tangy taste and aromatic spices. Cooked rice is combined with ...

Wash the curry leaves and grind it with a little water to a smooth paste. Make tamarind extract by mixing a fistful of tamarind pulp with 2½ cups of water. Heat a pan with oil and add all the ...

A sweet, tangy and spicy dal made with toor dal, tomatoes, tamarind, and jaggery, topped with a fragrant tempering of mustard ...

A thick gram flour and tangy tamarind batter spread on arbi leaves, rolled, steamed and cut into small rounds to make an appetizing snack. Tempered with sesame seeds and coconut. Place a colacasia ...

Now, add the mashed dal and vegetables to the tempering. Mix in the tamarind extract, jaggery, turmeric powder, sambar masala, and salt.

Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).

Smoky mezcal and savory bitters are rounded out by sweet-tart lemon juice and tamarind puree in this punchy cocktail. Recipes published by Food & Wine are rigorously tested by the culinary ...