Recipe Category: Issue 194
Tamarind brings not only sourness but also sweetness to this crunchy salad. I like to buy the solid blocks of tamarind paste found at Asian supermarkets, tear off a chunk and soak it in boiling water before passing it through a sieve to remove the seeds. You’ll get better flavour this way, but the more readily available (and easier!) tamarind puree can be used instead, I won’t tell. Make sure you mix and dress this salad right before you plan to eat, otherwise you risk the crunchy bits going soggy.
The sweet earthiness of beetroot forms the basis of this nourishing soup, which I adapted from one of my favourite Sri Lankan beetroot curries. It’s delicious just by itself, but the creamy, toasted-cumin yoghurt and buttery, fried curry leaves definitely add another dimension.