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Tamarind Sauce
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 | Preparation | 8 hours |
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| Ready In | 8 hours |
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Ingredients
| 1/4 |
cup |
tamarind pulp |
ripe and seedless |
| 1 1/4 |
cups |
water |
|
| 1 |
x |
salt |
to taste |
| 1 |
tablespoon |
raw sugar |
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| 1/4 |
teaspoon |
black pepper |
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| 1/2 |
teaspoon |
chili powder |
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| 1/2 |
teaspoon |
cumin seeds |
white, toasted and ground |
| 1 |
tablespoon |
mint leaves |
chopped |
Directions
Soak tamarind pulp in water overnight.
The next day, mash the pulp into the water and blend throughly.
Strain liquid in a sieve or through some cheesecloth and discard the fibres.
Stir in the remaining ingredients except the mint leaves.
Whisk thoroughly until the sugar has dissolved.
Sprinkle with mint and serve chilled.
Serve with samosas or other salty dishes.
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