One ingredient five ways: Tamarind

Tamarind is commonly used while making lentil dishes, curries, and chutneys. It is also used to flavour rice, and is an important ingredient in sauces, jams, and juices. If you’ve never cooked with tamarind before and curious to try, check out these recipes.

Soup
Tamarind can be added in soups for their tangy flavours. Tomato and tamarind soup is a popular dish in South India. To make it, grind 1tbsp cumin seeds, 1tsp black peppercorns, and few curry leaves. Take 2tbsp tamarind extract, salt, and little water in a pot and boil. Add the ground spices and two tomatoes cut into pieces, cook in simmer until the tomatoes are soft. In a separate wok, heat oil in a pot over medium-high heat. Add mustard seeds, a bunch of curry leaves, fenugreek seeds, and chillies and cook until fenugreek turns golden. Pour the spices and oil into soup. Serve hot.

Pickle
A spicy and tangy tamarind pickle can spice up any bland meal. To make it, roast 2tbsp cumin and 2tbsp aniseed in a wok. Grind it once cool. Take a 300g packet of tamarind and mash the pulp with your hands to make it smoother. In a wok, add the mashed tamarind and add the masala to it. Add 2 cups sugar and 1 cup jaggery with it. Stir the mixture on simmer to mix sugar and jaggery. Add rock salt to taste. Cool the mixture and store in a jar. Keep it in the sun for a day or two for better marination.

Dressing
Take 3tbsp tamarind pulp, 1 large orange, rind grated, 1/2 cup olive oil, 2tbsp of juice or cider vinegar, 1tsp mustard paste, and 1tsp sugar. Soak the tamarind pulp for 10 minutes in 1/2 cup warm water. Squeeze the soaked pulp and strain. Mix it with orange juice, orange rind, vinegar, mustard, and sugar. Mix well and add the mixture to the salad.

Juice
Take two cups of tamarind pulp in a baking dish. Pour boiling water over the tamarind and stir in sugar or honey. For added flavours you can add grated ginger to the tamarind pulp. Leave it overnight. Strain the tamarind water through a strainer and add a little more water if needed. Refrigerate and serve over ice. Serve chilled.

Dip
Heat 1tbsp vegetable oil over medium heat. Add 1tsp cumin seeds, 1tsp ginger, 1tsp cayenne pepper, 1/2tsp fennel seeds, 1/2tsp asafoetida, and garam masala. Cook and stir for about 2 minutes to release the flavours. Stir 2 cups of water into the pan with these spices along with 2tbsp sugar and 3tbsp tamarind paste. Simmer over low heat till the mixture thickens. This sweet and tangy tamarind chutney or dip can be served with any fritters of your choice.-[email protected]