Heat oil in a pan, add mustard seeds, curry leaves, peanuts, and dried red chilies. When they splutter, mix in tamarind paste ...

Tamarindo agua fresca comes to the rescue on hot days with its natural cooling properties, courtesy citric acid. Just soak ...

First, combine tangy tamarind and smoky chipotle paste with garlic ... kick of heat thanks to the mix of habanero powder and salt that rims each glass. Chef Gregory Gourdet uses tamarind pulp ...

The paste is made from tamarind fruits ... perfect balance to sweetness from the jaggery and sourness from the tamarind. Salt ...

Simmer for 3 minutes, but do not boil. If necessary, add salt to taste. (I added a little more tamarind paste.) Serve in bowls with a generous garnish of shallots, chopped cilantro and chilies ...