Tamarind seed gum has long been used as a food thickener, but in Japan it is also being developed into a biodegradable plastic that could be used for everything from flexible food packaging and ...

Soak tamarind in warm water, extract juice, discard pulp. Boil chopped vegetables in tamarind water until tender. Grind coconut, cumin, and chilies into a smooth paste. Mix sambar powder, salt, and ...

use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers.

Add beetroot puree, some water to adjust the consistency of rasam and boil for 5 minutes. Then add some chilli powder and ...

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 ...

Soak chana overnight. Boil potatoes and peel. Cut into cubes. 2. Boil tamarind in ¼ glass water for 10 minutes. 3. In a pan, heat oil. Add curry leaves, cumin seeds, flaxseeds, garlic and sauté for a ...