Fresh Tamarind – 200 gms, without seeds and strings
Jaggery – 1/2 kg, roughly chopped
Red Chilli Powder – 2 tsp
Salt – 1 1/2 tsp
Dates – 4, finely chopped
1. Wash the tamarind and soak it in 2 cups of warm water for 15 minutes, till it softens.
2. Cook the tamarind with the soaking water on moderate heat for 10-12 minutes till a thick pulp is formed.
3. Remove from heat and extract the pulp.
4. Cook the pulp on moderate heat.
5. Add pieces of jaggery while stirring continously till they form a cohesive blend.
6. Add the chilli powder and salt.
7. Remove from flame when a jam consistency is reached.
8. Add the dates and set aside till cool.
9. Pour it into a glass bottle and refrigerate.
10. Use as required.
Tamarind – 1 cup, seedless, soaked for 5 hours
Water – 3 to 4 cups
Ginger Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Jaggery – as per taste
Salt as per taste
Cumin Seeds – 1 tsp
Asafoetida Powder – 1/4 tsp
Oil – 1 to 2 tsp
1. Squeeze the soaked tamarind to get a thick extract and strain into a bowl.
2. Add some water if it is too thick.
3. Heat oil in a pan over low flame.
4. Fry the cumin seeds for 30 seconds.
5. Add ginger powder, red chilli powder and asafoetida powder.
6. After 30 seconds add the tamarind extract.
7. Simmer for 1 to 2 minutes.
8. Add the jaggery and salt.
9. Simmer for 5 more minutes or until the mixture starts to thicken.
10. Remove and cool.
11. Store in an airtight container until required.