Description
A flavorful spicy tamarind curry with a blend of spices and herbs.
Ingredients
Scale
- 3 teaspoons black peppercorns
- 2 teaspoons cumin seeds
- 4–5 garlic cloves
- 2 teaspoons oil
- 1 teaspoon brown mustard seeds
- 2 dried red chilies
- ½ cup finely chopped tomatoes
- 1 teaspoon salt
- 10–12 curry leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ¼ teaspoon asafetida (hing) (skip for a gluten-free recipe)
- 3 cups water
- 1 tablespoon tamarind paste
- 1 tablespoon chopped cilantro
Instructions
- Add peppercorns, cumin seeds, and garlic cloves to a mortar and pestle. Crush to make a coarse paste. Discard the peels of garlic.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds and dry red chilies and let them crackle for 5-6 seconds.
- Add tomatoes, salt, and curry leaves, and cook for 1 minute, stirring continuously.
- Add the pepper-cumin paste and mix well.
- Now add turmeric powder, red chili powder, and hing and mix well.
- Add water and tamarind paste.
- Reduce the heat to medium-low and cook for 12-15 minutes, stirring frequently.
- Check for salt and tamarind paste, and add more if needed.
- Add fresh coriander and serve immediately.
Notes
- This dish can be made gluten-free by omitting the hing.
- Adjust the spiciness to your preference by varying the amount of red chili powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg