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.
Cooking Time: 5 minutes (excluding the soaking time for tamarind)
- 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
- 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 microwave 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.