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It provides a comprehensive examination of the most important aspects of tamarind biology, cultivation and use.
Vegetables and dairy products are essential accompaniments, and tamarind rather than amchoor is the favoured souring agent.
The most common food group that contains naturally sour foods is fruit, such as lemon, grape, orange, tamarind, and sometimes melon.
Its industries include the processing of timber, rubber, and palm oil, as well as furniture, tamarind balm and footwear manufacturing.
The fruit are often pickled and used as a substitute for tamarind or made into sweetmeat.
It is taken with sambar or thick spicy lentil soups flavored with tamarind extracts.
Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color.
Ingredients vary among vendors with some also using "hae ko" prawn/shrimp paste, tamarind or black bean paste in the mix.
It is an open cut freshwater fish roasted for hours after being marinated with olive oil, salt, curcuma and tamarind while keeping the skin on.
They are served hot and consumed with ketchup or chutney, such as mint, coriander or tamarind.
A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.
Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor.
The neighbouthood produces coarse cotton cloths, blankets, arecanut of the kind called wolagra, cocoanut, jaggery, tamarind, capsicum, wheat, rice and ragi and lac.
The ingredients include a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies.
Generous use of chili powder and tamarind make the dishes tangy and hot.
