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Add a photoServings: 4
Ingredients
- 200 gm tamarind pulp
- 1 Tbsp. cumin seeds
- 1 tsp garam masala or possibly chat masala
- 2 Tbsp. roughly minced fresh mint
- 4 x cm piece of ginger minced
- Â Â Roughly minced fresh mint or possibly coriander
Directions
- Mash up the tamarind pulp roughly and pour over 1 pint of water.
- Leave to soak for 8 hrs or possibly overnight.
- Mash a bit more then strain off the liquid and throw away beans and fibres.
- Add in 800ml more water.
- Dry fry the cumin seeds in a small heavy pan till they give off a scent of incense.
- Allow to cold and grind.
- Stir into the tamarind liquid with the remaining ingredients.
- Leave to infuse for 3 hrs then strain to remove ginger and mint but not spices.
- Taste and add in more salt if you wish or possibly water if it is too strong and sharp.
- Serve chilled with roughly minced fresh mint or possibly coriander.
- Serves 4
- We came across this drink in India where it is served as an appetiser.
- Tamarind is a bean with a pulpy interior and a sharp fruity flavour.
- You can buy blocks of the pulp from oriental food stores and iarger supermarkets.
- Spice the liquid woth mint ginger and a "chat masala" blend much used In salads and cool dishes and available in indian shops.
- Failing which use garam masala.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 364mg | 10% |
| Total Carbs 32.63g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 28.82g | 19% |
| Protein 1.8g | 3% |
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