Serves: 1 cup
Prep time: 20 minutes (active); 30 minutes (inactive)
What you’ll need:
- 10 dates
- 1 ball fresh tamarind (small lime sized)/ 1 tbsp tamarind paste (I get my fresh tamarind slab from the local Indian store)
- 1 cup water + 3/4 cup water + 1/2 cup water
- 2 tbsp coconut palm sugar
- 1/4 tsp red chili powder
- 1/4 tsp cumin powder
- 1/2 tsp fennel seeds
- 1 tsp salt
What you’ll want to do:
- Soak the dates in hot water for 30 minutes to soften them
- If you are using fresh tamarind, soak the tamarind ball in 1/2 cup hot water for a few minutes
- Once the tamarind has soaked, stir to mix fully
- Use a strainer to separate the raw tamarind from the water
- Start boiling the tamarind 1 cup water on the stove in a medium sized pot. If you are using tamarind paste, add 1 tbsp of the paste to 1 cup of water and start boiling
- Add the palm sugar and fennel seeds to the tamarind-water and let this boil for 10 minutes
- While that is boiling, peel and deseed the softened dates and user a mixer to blend it together, with 3/4 cup of water. Blend until you get a paste (it should be a little thick)
- Set this aside and focus back on the boiling tamarind water
- Add the red chili powder, cumin powder and salt. By now this should be steadily boiling and bubbling
- Switch off the flame and mix in the blended dates
- Set aside to cool and wait for the flavors to meld in with each other
- Serve with my Hara Bara Kebab or Vegetable cutlets, along with some delicious coriander and mint chutney!