Tamarind is very rich in magnesium and can neutralize residual heavy metals in the body. This sauce is made from authentic raw tamarind, roasted peanuts, and cane molasses. Tamarind was introduced into the Far East from Southern India by ancient kings, and today it is widely used in Indonesian cuisine with a spectacular blend of sweet, sour, nutty, and tangy flavors.
Tamarind Sauce
This tangy and nutty tamarind sauce combines tamarind pulp, roasted peanuts, lemon juice, and cane molasses to create a versatile condiment for sweet, sour, and savory dishes.
Ingredients
- 1 cup water
- Juice of one lemon
- 1 cup tamarind pulp
- 1 1/4 cups raw roasted peanuts
- 1 small green chili (optional)
- 1 1/2 tablespoons cane molasses
- 5 sprigs fresh coriander leaves
- 3 tablespoons soy sauce (to taste)
Instructions
When using raw tamarind, soak it in water for 20 minutes and squeeze out one cup of pulp for the sauce.
Set aside a quarter cup of roasted peanuts for garnish by crushing them.
Add all the remaining ingredients into a blender and pulse several times until a slightly coarse, nutty sauce consistency is achieved.
For a smoother texture, blend all ingredients until completely smooth.
Adjust the quantities of tamarind and peanuts according to your taste.
Nutrition
-
260.4 Calories
-
33.4g Carbohydrates
-
0.0mg Cholesterol
-
13.2g Fat
-
4.3g Fiber
-
9.0g Protein
-
428.6mg Sodium
-
0.0g Trans fat
Notes
When extracting the pulp, I use it all to maximize flavor. The sauce can be stored in the refrigerator for up to one week. Additionally, reserve some juice to dilute with water for a refreshing drink.
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