Indian cooking

Indian cooking / Ingredients / Tamarind extract

Tamarind extract

souring agent

Tamarind extract

Imli ka Ras

5 g1 teaspoon

16 g1 tablespoon

1.05 g/ml: tamarind extract is tamarind pulp soaked in water and strained, so close to water (Gemini said 1.26). Corrected by Claude 2026-11-01

Instead of Tamarind extract

Tamarind
Use 180% of the weight of compressed tamarind; soak in three times its weight of boiling water for 15 minutes, knead, and strain out the thick pulp.
Dried mango powder
Use 35% of the weight dissolved in two tablespoons of warm water. Provides sharp tang, though the resulting sauce will be lighter in colour.
Lemon juice
Use equal weight, added right at the end of cooking. Adds sharp acidity without the deep brown hue or pulpy thickness.

Recipes with Tamarind extract

81

Adrak ki Chutney

Andhra Tamarind Curry

Aratidhoota Pappu

Dal with Banana Stems

Spicy Sweet & Sour Aubergines (Eggplant)

Beetroot Thuviyal

Beetroot (Beet) Chutney

Bhare Baghare Tamate

Stuffed Tomatoes

Slow-cooked Stuffed Bitter Gourds

Bhuni Mungphali

Dry-fried Bitter Gourds

Bisi Bele Huli Anna

Rice with Lentils

Caril de Galinha

Goan Chicken Curry

Chane aur Aloo ka Raita

Potato, Yoghurt & Chickpea (Garbanzo Bean) Raita

Chettinad Murungaikkai Sambhar

Drumstick Sambhar from Chettinad

Chicken Chettinad

Chicken Chettinad (Dry)

Chincheche Talwan

Fish & Tamarind Curry

Chinchi Gulatala Jawla

Sweet & Sour Prawns (Shrimp)

Chintakaya Pulihora

Chintakkai Chaamp

Lamb Chops with Tamarind

Chintapandu Koythamira Chutney

Tamarind & Coriander (Cilantro) Chutney

Paneer in Tamarind Coconut Curry

'Royal Salute' Dal

Fish with Lentils

All-In-One Lamb, Dal, Vegetable & Rice Curry

Dum ki Bharwan Mirch

Stuffed (Bell) Peppers

Erha Meen Mulkitathu

Prawns (Shrimp) & Sole in Fennel Sauce

Chickpea (Garbanzo Bean) Curry from Mangalore

Goan Fish Curry (I)

Goan Fish Curry (I)

Goan Fish Curry (II)

Goan Fish Curry (II)

Gutti Vengkayya

Stuffed Aubergines (Eggplant) from Andhra

Imli Aur Adrak ki Saunth

Tamarind & Ginger Chutney

Imli ka Soda-Paani

Tamarind Soda Water (Club Soda)

Cumin Seed Rasam

(Bell) Pepper & Peanut Curry

Saffron-flavoured Lamb

Kathirakkai Poriyal

Curried Aubergines (Eggplant)

Kathirikkai Rasam

Aubergine (Eggplant) Rasam

Khatte Meethe Baigan

Sweet & Sour Minty Aubergine (Eggplant)

Spicy Pigeon Pea Curry from Mangalore

Koorina Kakarkaya

Stuffed Bitter Gourds in Mustard Sauce

Korioora Munakkai

Chicken with Drumsticks in a Spicy Tamarind-flavoured Sauce

Fried Bitter Gourd

Machhali ka Salan

Curried Fish from Hyderabad

Madras Fish Curry

Fish Curry from Madras

Spicy Fish Curry with Tamarind

Rasam from Mangalore

Masoor Pappu Charu

Spicy Pepper Water

Masoor ki Chutney

Egyptian Lentil Chutney

Fish Curry from Deccan

Andhra Fish Curry

Meen Thala Kari

Fish Head Curry

Andhra Chilli Fritters

Mirchi ka Salan

Stuffed Green Chillies

Mirchi ka Salan

Stuffed Green Chillies

Moong Dal ki Chutney

Moong Dal Chutney

Mutton Coconut Fry

Fried Lamb with Coconut

Nariyalna Doodh ma Bheeda ne Colmi

Prawns (Shrimp) with Okra in Coconut Milk

Gujarati Vegetables

Spicy Tamarind Pepper Water

Tangy Tamarind & Pepper Aperitif

Pavakka Theeyal

Bitter Gourd Curry with Fried Coconut

Pepper Water with Green Chickpeas

Sambhar with Fresh Ground Spices

Pudine ki Chutney

Sour Vegetable Curry

Puragayalu Pulussu

Mixed Vegetable Curry

Royya Alu Pulussu

Prawn (Shrimp) Curry

Tamil Nadu Dal with Drumsticks

Sembharachi Kodi

Goan Prawn (Shrimp) Curry

Gram (Chickpea) Flour in Tamarind Curry

Tamatar ka Achar

Tamil Nadu Piquant Soup

Thenga Chertha Ulli Sambhar

Dal with Vegetables

Sesame Seed Chutney

Vendakkai Pulussu

Okra in Tamarind Sauce

Fenugreek Seed Rasam

Venkayya Thuvaiyal

Tangy Mashed 'Southern' Aubergines (Eggplant)

Goan Pork Curry