If you are preparing for a health-conscious crowd, tangy tamarind sauce can be a good alternative to mustard or ketchup. You will not find tangy as an ingredient in any store bought sauces and it is difficult to find fresh tamarind pulp at your local grocers. Tamarind is also known as “Tamarind” in the Indian Subcontinent.
Although this type of tangy tamarind sauce tastes good, it is made from a different variety of the fruit, which needs to be refrigerated before using. Fresh tamarind paste can be purchased and stored in air tight containers for a few days. If you do not refrigerate it, you may end up with a sour taste in your mouth as the enzymes responsible for its flavour release slowly disappear. To retain the freshness, you can add sugar, honey or mint drops to the sauce.
This condiment
Is highly appreciated in restaurants and food portals around the world. This exotic and interesting variety of tangy tamarind sauce is an excellent way to spice up your plain rice or down. In fact, this is the favorite condiment used in the preparation of South Indian non-vegetarian food like chapatis and sambharis. A tangy tamarind sauce tastes great when used together with fresh cumin seeds or black peppercorns. The recipe is extremely versatile and adds a lot of flavor to plain rice or khichuri. You can even add it to curries and stir fry instead of adding it to the marinade.
If you want to learn
How to prepare a tangy tamarind sauce to add to your cuisine, there is no better recipe than the one for fried garlic. This famous South Indian recipe uses the tamarind juice to make a tangy and slightly sweet condiment. All you have to do is dry the garlic and then boil it in two teaspoons of tamarind water. You should then let it boil for approximately 20 minutes so that the garlic absorbs all the flavor and nutrients. It is important that you keep the sauce chilled until serving so that the flavors don’t blend together.
While the above-mentioned recipe
Makes use of tamarind paste, if you are looking to add a little bit of kick to your cooking then you can try this recipe for a hot and tangy taste. To make this tasty and exciting sauce, all you need to do is to add a teaspoon of fenugreek seeds to puree. After blending the seeds with the coconut milk, you can refrigerate the mixture. If you are looking for a healthier option, you can simply substitute the fish sauce for yogurt and milk; the sauce will be thicker and creamier. You can also make use of tamarind paste in place of the fish sauce. So that you don’t miss out on the tangy flavor of the original recipe.
As you can clearly see
There are more than one ways by which you can enjoy this tasty condiment. Since you are looking to impress your guests, you can make a health-conscious decision and opt for the non-pasteurized variety. You can also choose to just leave the tamarind paste behind and serve plain tomato sauce as a condiment.
