Thursday, 4 February 2010

Tamarind sauce

Tamarind Sauce is used in many chaat items and is an inevitable ingredient for bhelpuri.  Can also be used as an accompaniment for ragada patties, samosas and kachoris.

You will need...

Tamarind - 1 lemon sized ball
Dates - 1 handfull
Jeera - 1 tsp
Chilli powder - 1/2 tsp
Jaggery - to taste
Salt - to taste
Black salt(kala namak) - a pinch(optional, if you don't have no worries)

Soak tamarind in water, squeeze well and drain to get the juice.  Soak dates and grind into a smooth paste. Dry roast jeera and grind coarsly. In a pan add all the ingredients except jaggery and boil until reduces to half the quantity and thick in consistancy(like tomatto ketchup).  Add jaggery to taste.  Can store in refrigerator for few months.