The sweet-and-sour taste of tamarind is popular in many cuisines around the world. Tamarind pulp comes from the pod of a tamarind tree, native to Africa. Buy it in blocks in some grocery stores or specialty food shops.
- Portion size 250 servings
- Credits : Canadian Living Magazine: August 2008
- 1/4 cup tamarind pulp
- 1 teaspoon cumin seeds
- 1 tablespoon vegetable oil
- 1 small onion minced
- 2 teaspoons minced gingerroot
- 1 clove garlic minced
- 1 tablespoon granulated sugar
- 1/4 teaspoon each salt and pepper
MethodBreak up and soak tamarind in 1 cup (250 mL) warm water for 5 minutes. Press through fine sieve; discard tough pulp and seeds.
Meanwhile, in saucepan, toast cumin seeds over medium heat until popping, about 2 minutes; transfer to bowl.
In same saucepan, heat oil over medium heat; fry onion, ginger, garlic, sugar, salt and pepper, stirring occasionally, until softened and golden, about 7 minutes.
Stir in tamarind mixture and cumin seeds; bring to boil. Boil for 2 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 37 mg
- Protein trace
- Calories 18.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
- Iron 1.0