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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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Coconut, Tamarind and Curry Leaf Broth

Introduction

This is one of my favourite South Indian dishes; think of it as a dal, but without the lentils. The flavours from just a few ingredients – tamarind, curry leaves and spiced coconut – come together beautifully in this light accompaniment to rice. If you spot curry leaves in the supermarket, this is the perfect dish to make with them. Leftovers can be frozen.

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Ingredients

tamarind paste
fresh curry leaves, roughly torn
boiling water
small shallots, peeled and halved
black split urad dal
Greek yogurt, at room temperature
cold water
Storecupboard:
sea salt flakes, or to taste
oil
coriander seeds
dried red bird’s eye chilli
desiccated coconut
black mustard seeds

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

From the book

Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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