Tamarind dip is a hot
favorite with all samosa lovers and makes a
delicious dipping sauce for pakodas, french fries, chips, and many
other appetizers and snacks.
This recipe for the spicy sweet and sour sauce
is simple and
easy.
Servings: 4 Cooking Time: 5
minutes (excluding the soaking
time for tamarind)
Ingredients
1 cup tamarind pulp
1 tsp crushed or ground fennel seeds
1/4 tsp ground cumin seeds
1 tsp sugar or jaggery
1/4 tsp red chilli powder
Salt to taste
1/2 tsp vegetable oil
1/2 cup water
Preparation
For the pulp, soak 1/2 cup of tamarind
overnight, or if you don't have time, soak it in boiling water for
10-15 minutes. You can also microvave it for 5 minutes. Squeeze the
pulp out, keeping only the thick tamarind
liquid.
Remove the seeds, if any.
Heat oil in a pan and add the ground fennel and
cumin. Stir for a second and then add the tamarind pulp, water, sugar
and red
chilli powder. Stir until the sugar is dissolved and cook for 5
minutes, until the raw flavor of the tamarind is gone.
Cool and serve with your appetizer
or snack.
The shelf-life for this tamarind dip is 3-4 days when stored in an
airtight container in the refrigerator.
Tamarind dip is a hot
favorite with all samosa lovers and makes a
delicious dipping sauce for pakodas, french fries, chips, and many
other appetizers and snacks.
(ebook for Kindle)
