Tamarind Dip
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This recipe makes 1 cup servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 18 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 37 mg |
| % RDI: | - |
| iron | 1 |
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.
Ingredients
- 1/4 cup tamarind pulp
- 1 tsp cumin seeds
- 1 tbsp vegetable oil
- 1 small onion, minced
- 2 tsp minced gingerroot
- 1 clove garlic, minced
- 1 tbsp granulated sugar
- 1/4 tsp each salt and pepper
Preparation
Break 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.)
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.)
Source : Canadian Living Magazine: August 2008
- Keywords : Appetizers; Snacks; Boil; Simmer; Pan Fry;
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