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Add a photoServings: 6
Ingredients
- 2 med Onions Salt to taste
- 1 Tbsp. Tamarind pulp or possibly 1 tsp Instant tamarind
- 1/4 c. Warm water
- 2 Tbsp. Brown sugar
- 2 x Hard ripe tomatoes
- 1 Tbsp. Finely shredded fresh Ginger
- 3 x Fresh red or possibly green chillies Seeded and sliced
- 2 Tbsp. Minced fresh ginger
Directions
- Peel the onions, cut them in halves lengthways and then cut them across into fine slices. Sprinkle generously with salt and leave for 1 hour. Press out all the liquid and rinse oce in cool water. Drain well.
- Soak tamarind pulp in warm water for a few min then squeeze dissolved pulp and strain, discarding the seeds. If using instant tamarind, disolve in the warm water. Dissolve sugar in the tamarind liquid.
- Scald tomatoes, peel and dice. Combine all the ingredients, add in salt to taste, refrigerateand serve.
- Kacumbar is normally served as an accompaniment to rice, curries or possibly main dishes and is very popular in restaurants.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 6 servings | |
| Calories 29 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 78mg | 2% |
| Total Carbs 7.27g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.4g | 4% |
| Protein 0.29g | 0% |
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