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

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 grassroots initiative to draw voters to polling booths in Chhattisgarh’s Balrampur district is gaining traction and courting headlines in the ongoing general elections. As part of the ...

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).

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 ...

This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. For the tamarind curry sauce, heat 2 tablespoons of oil ...

Tamarind is the fibrous, dark brown, gooey pulp that surrounds the seeds (which are inside a knobbly, velvety brown pod) of the tree called tamarindus indica. The English word “tamarind” comes ...