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Ingredients

• ✓ tamarind pulp
• date
• apricot
• white sugar
• black pepper
• salt
• water

Instructions

1. 1 Combine tamarind pulp, dates, apricots, sugar, pepper, and salt in a blender; blend into a paste. Pour in water; blend until mixture has a sauce-like texture.
2. 2 Pour tamarind mixture into a saucepan; cook for 5 to 6 minutes, skimming off any bubbles. Serve hot or after cooling.

By Zainab Pervaiz

Ingredients

• ✓ tamarind pulp
• eggplant
• chile powder
• turmeric
• vegetable oil
• salt
• coconut milk
• chile powder
• coriander powder
• turmeric
• vegetable oil
• mustard seed
• curry leaf
• red chile pepper

Instructions

1. 1 Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
3. 3 Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
4. 4 Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.

By Aysha Shifna

Ingredients

• ✓ tamarind pulp
• chicken stock
• peanut butter
• red chile pepper
• ginger root
• garlic
• hoisin sauce
• fish sauce
• coconut cream
• soy sauce

Instructions

1. 1 Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.

By Alessandra

Ingredients

• ✓ tamarind pulp
• vegetable oil
• red chile powder
• turmeric
• salt
• white carp
• water
• oil
• cumin seed
• onion
• garlic
• red chile powder
• coriander
• salt
• coriander

Instructions

1. 1 Make marinade: Mix together vegetable oil, chile powder, turmeric, and salt in a large bowl until combined. Add fish; mix to thoroughly coat and allow to marinate for about 10 minutes.
2. 2 Make curry: Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
3. 3 Heat oil in a skillet over medium heat; add cumin seeds and stir for a few seconds. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes.
4. 4 Add fish, cover the skillet, and cook for 5 minutes. Add tamarind juice; bring to a boil. Turn fish over; do not over-stir.
5. 5 Mix in chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with cilantro.

By Sushama

Ingredients

• ✓ tamarind pulp
• yellow split pea
• water
• water
• green bell pepper
• tomato
• coriander seed
• yellow lentil
• coconut
• red chile pepper
• vegetable oil
• mustard seed
• cumin seed
• asafoetida powder

Instructions

1. 1 Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. 2 Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. 3 Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

By Nagaram

Ingredients

• ✓ tamarind pulp
• lime
• bean sprout
• paprika
• chive
• radish
• peanut
• salt
• white sugar
• firm tofu
• egg
• garlic
• vegetable oil
• rice noodle
• soy sauce
• white vinegar
• white sugar

Instructions

1. 1 To prepare pad thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce, and tamarind pulp.
2. 2 To make pad thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
3. 3 Stir in pad thai sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
4. 4 Serve with lime and bean sprouts on the side.

By Christine L

Ingredients

• ✓ tamarind pulp
• lime
• bean sprout
• chive
• chili powder
• radish
• peanut
• salt
• white sugar
• chicken breast
• garlic
• egg
• peanut oil
• water
• rice noodle
• oyster sauce
• white sugar
• rice wine vinegar

Instructions

1. 1 Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. 2 Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3. 3 Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
4. 4 Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
5. 5 Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
6. 6 Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
7. 7 Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

By David Peters

Ingredients

• ✓ tamarind pulp
• coconut cream
• shrimp
• water
• cumin
• coriander powder
• red chili powder
• water
• turmeric
• salt
• tomato
• onion
• fenugreek powder
• ginger-garlic paste
• curry leaf
• black mustard seed
• coconut oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
2. 2 Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
3. 3 Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

By Jiya Ann

Ingredients

• ✓ tamarind pulp
• nutmeg
• salt
• water
• chicken breast
• onion
• garlic
• turmeric
• coriander seed
• fennel seed
• black peppercorn
• cumin seed
• poppy seed
• star anise
• clove
• cinnamon stick
• red chile pepper
• coconut
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
2. 2 Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
3. 3 Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
4. 4 Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

By dVOKDAqueen

Ingredients

• ✓ tamarind pulp
• salt
• brown sugar
• coconut
• cilantro
• turmeric
• asafoetida powder
• mustard seed
• cumin seed
• vegetable oil
• water
• chili powder
• sambar powder
• coriander
• yellow split pea
• green bell pepper
• green bean
• carrot
• cabbage
• water

Instructions

1. 1 Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
2. 2 Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
3. 3 Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
4. 4 Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

By SK