Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
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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.
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 |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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