Tamarind sauce



  • Tamarind pulp – 2 small balls tamarind soaked in 1 cup lukewarm water
  • Jaggery – 1/2 cup
  • Cumin powder – 1/2 tbsp
  • Chili powder – to taste
  • Salt – to taste


  • Extract tamarind pulp into the water by gently squeezing the tamarind
  • Discard tamarind residues
  • Heat a pan and add tamarind pulp (with water)
  • Add rest of the ingredients into the pan
  • Note: It is important to moderate the ingredients based on preference; for example, some like excess jaggery while others prefer minimal. So use the enlisted measurements as a reference guide and accordingly add quantities based on personal liking
  • Simmer solution under low flame, mixing it occasionally
  • Switch of the flame once the sauce starts to bubble and reaches adequate thickness (similar to ketchup consistency)

2 thoughts on “Tamarind sauce

  1. Pingback: Kothimbir vadi – Cilantro and chickpea flour cakes | theveggiecooker

  2. Pingback: Baked bhakarwadi | theveggiecooker

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