Tamarind Dip Recipes

TAMARIND DIPPING SAUCE

Steps:

• 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
• 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
• 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.

TAMARIND DIPPING SAUCE

Steps:

• To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.

TAMARIND DIP

Steps:

• Soak tamarind in a cup of hot water for 15 minutes or until very soft.
• Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
• Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
• (if you wnt to make a sweet dip you can add sugar to taste at this point)
• Blend the ingredients to a smooth paste
• Serve with Samosas, Pakora etc.

VEGETARIAN CURRY SAMOSAS WITH TAMARIND DIP

Steps:

• For the Wraps.
• Whisk all ingredients in a bowl to form a batter.
• The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
• Coat a 10 inch non-stick pan very lightly with coconut oil.
• Ladle in 1/3 cup of batter and swirl around the pan.
• Cook until firm to handle.
• Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
• For the Tamarind Dip.
• Whisk all ingredients in a bowl.
• Set aside until ready to serve.
• For the Samosas.
• Wash, and peel all vegetables.
• Boil potatoes until soft enough for mashing.
• While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
• Blanch the chopped vegetables and the green peas for about a minute. Drain.
• When, the potatoes are done, transfer them to a bowl and mash.
• Fold in the blanched vegetables and chopped cilantro.
• Season with aloo bhaji, salt, and pepper.
• Lay a piece of the prepared wraps onto a working surface and cut into half.
• Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
• Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
• Drain on paper towels.
• Serve with the tamarind dipping sauce.

GINGER AND TAMARIND DIP

Steps:

• To prepare the dipping sauce --.
• Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder.
• Refrigerate at least an hour to allow the flavours to blend.
• Tamarind concentrate is available in Indian or Asian markets.