Spicy Tamarind Paste

Recipe by
Total Time:
1 hour 15 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 lime sized balls - Tamarind
  • 5 tbsp - Channa dal
  • 3 tbsp - urad dal
  • 5 tbsp - Peanuts or groundnut
  • 3 to 4 tbsp - Mustard
  • 1 tsp -Asafoetida-
  • 20 - Red Chillies
  • 1 tbsp - Turmeric powder-
  • 150 ml - Sesame Oil-
  • salt to taste.
  • Seasoning for the Paste:
  • For Dry Grinding:
  • Dhania or Coriander seeds-2 tbsp
  • 1 tbsp - Fenugreek
  • 1 tbsp - Sesame seeds

How to Make Spicy Tamarind Paste

  • Soak tamarind and salt in 2 cups of water for 1/2 hour.
  • Heat a thick bottom kadai. Fry all the ingredients for seasoning separately without oil. Allow them to cool separately.
  • Then pour the Sesame oil in the kadai. When the oil is hot put asafoetida and mustard in it.
  • When mustard splutters put the channa dal, urad dal and red chillies and the groundnut. Keep this in a medium flame.
  • When this dals turns golden colour pour the tamarind juice in it. Keep stirring occasionally.
  • This will be done in 1/2 hour.
  • When the oil separates, the paste is done.
  • Now grind the ingredients for seasoning. And put dhania, sesame seed and fenugreek one by one for seasoning. Allow this to cool.
  • Put this paste in a airtight container. This will be good with rice.