Tamarind Sauce

Course : Curry
Serves: 1
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1/4 cup tamarind pulp -- ripe and seedless
1 1/4 cups water
1 teaspoon salt -- to taste
1 tablespoon raw sugar
1/4 teaspoon black pepper
1/2 teaspoon chile powder
1/2 teaspoon white cumin seeds -- toasted and ground
1 tablespoon mint leaves -- chopped

Preparation / Directions:

Soak tamarind pulp in water overnight. The next day, mash the pulp into the water and blend thoroughly. Strain liquid in a sieve or through some cheesecloth and discard the fibers. 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 (*chaat*) dishes.

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