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1 serving
suggest servings
| 1/4 | cup | tamarind pulp | ripe and seedless |
| 1 1/4 | cups | water | |
| 1 | x | salt | to taste |
| 1 | tablespoon | raw sugar | |
| 1/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | chili powder | |
| 1/2 | teaspoon | cumin seeds | white, toasted and ground |
| 1 | tablespoon | mint leaves | chopped |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 4% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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According to an Irish myth, one day a man known as "Stingy Jack" for his miserly inclinations had a drink with the devil. True to his name, Jack convinced the...
I used this recipe twice. One with cod, and the other time with salmon. Both turned out to be very good.
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