TOMATO PACHADI (Tomatoes in Spiced Yogurt): This tangy yogurt dish is best prepared with vine-ripened summer tomatoes. Because it’s full-flavored, I like to pair it with plain rice for a light, but full-flavored vegetarian meal.
Tamarind is an essential souring agent in Indian cuisine. It brings tang to tamarind chutney, the dark, slightly sweet sauce that often accompanies samosa. In Kerala, it is used to round out the complex flavors of sambar (vegetable stew) and rasam (vegetarian broth).
In our family, Beef Cutlets are a staple at family reunions and large celebrations. Preparing them is a multi-stepped process. But don’t worry. I’m sure you (and your guests) will find that it’s worth every bite.