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 ...

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

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 ...

First, grind fresh herbs like mint leaves, coriander leaves, and green chillies with roasted cumin seeds to make Pachai Puli Rasam. Bring this mixture to a mild boil after adding the tamarind water.

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.

With a sweet and sour tamarind dip they're irresistable. Bring a large saucepan of water to the boil and cook the potatoes ... Add the mustard seeds, curry leaves, turmeric, ginger, garlic and ...

Tamarind paste is made from the pulp that covers the seeds inside the tamarind pods ... and crispy sev for the topping in ...

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 ...

Fried eggplants in a masala curry with coconut, sesame seeds and tamarind. Remove from oil and keep aside ... Add about a quarter cup water, bring to a boil and simmer, covered, for about 5 minutes.