500 g of tamarind pulp without seeds
3/4 cup of tamarind paste
1 1/2 teaspoons of toasted and ground cumin
1 teaspoon of toasted and ground coriander
1 1/2 teaspoons of optional red pepper flakes
3 Malagueta peppers
1/2 teaspoon of asafoetida powder
1 teaspoon of salt
500 g of tamarind pulp without seeds
3/4 cup of tamarind paste
1 1/2 teaspoons of toasted and ground cumin
1 teaspoon of toasted and ground coriander
1 1/2 teaspoons of optional red pepper flakes
3 Malagueta peppers
1/2 teaspoon of asafoetida powder
1 teaspoon of salt
Soak the tamarinds in water and bring to a boil
Cook for about 10 minutes or until it starts to break down
Let it cool, drain, and pass through a fine-mesh sieve
Combine the tamarind paste with the remaining ingredients
Mix well
Use immediately, or store in an airtight container for up to 3 days
Note: Tamarind pulp can be substituted with concentrated tamarind juice.
