500g of tamarind pulp seeds
3/4 cup of tamarind paste
1 1/2 teaspoons of toasted and ground coriander
1 teaspoon of toasted and ground cumin
1 1/2 teaspoons of optional hot pepper flakes
3 whole hot peppers (malagueta)
1/2 teaspoon of asafoetida powder
1 teaspoon of salt
500g of tamarind pulp seeds
3/4 cup of tamarind paste
1 1/2 teaspoons of toasted and ground coriander
1 teaspoon of toasted and ground cumin
1 1/2 teaspoons of optional hot pepper flakes
3 whole hot peppers (malagueta)
1/2 teaspoon of asafoetida powder
1 teaspoon of salt
Soak the tamarind pulp seeds in water and bring to a boil
Cook for 10 minutes, or until the mixture starts to break down
Let it cool, strain and pass through a sieve
Combine the tamarind paste with the remaining ingredients
Mix well
Note: Tamarind paste can be substituted with concentrated tamarind juice.
