Tamarind sauce is a sweet, spicy, sour, and nutty sauce that is an excellent complement to all dishes, from breakfasts, appetizers, sides, snacks, and desserts to mains. This tamarind source recipe features an eclectic mix of ingredients to create a sauce with a comprehensive flavor profile that complements all sorts of dishes. In addition, tamarind is rich in magnesium, incredibly beneficial for general health, and offers tremendous benefits for brain function.
Tamarind can neutralize uric acid, heavy metals, and gallstones when taken regularly as a juice or in food in Indonesia, Malaysia, and Singapore as sauces. In South India, it’s traditionally been used in Dals, Khichuri, and chutneys as they did not commonly use tomatoes until the Portuguese and many foreigners introduced it into India.
Today the younger generation uses more processed tomato pulp instead. You can also make tamarind pulp into juice by diluting the pulp in water, boiling the liquid, and filtering the pulp away. It is a tangy-sweet and sour, delicious healthy drink to cool down the body on hot summer days.
You can store it in the refrigerator for a week. The sauce of tamarind is naturally sweet and sour. The beneficial effect of tamarind on physical health and mental well-being is colossal. Tamarind contains high levels of vitamin B12, which boosts brain function and protects brain cells.
Tamarind is additionally rich in potent amino acids that offer cancer-protective benefits, tissue repair, and rejuvenation. In addition, we have used all-natural ingredients for the sauce to provide the body with potent minerals, vitamins, protein, fiber, healthy fats, and complex carbs.
Tamarind Sauce: It is always essential to boil the juices to mellow out the sourness that can strip off your teeth’ enamel, potentially rendering your teeth sensitive.
Nutritional Benefits: Tamarind contains high levels of vitamin B12, which boosts brain function and also protects your brain cells. It is also rich in potent amino acids that offer cancer-protective benefits, tissue repair, and rejuvenation. Tamarind is also endowed with magnesium, incredibly beneficial for general health, and offers tremendous benefits for brain function. One of the specialties of tamarind is the capacity to neutralize uric acid, heavy metals, and gallstones when taken regularly as a juice or in food.
- Sauce ingredients
- 2 tbsp full peanut butter or 1 cup roasted peanuts
- 1/2 cup tamarind paste ( purchase from most asian store)
- 2 cups water to soak tamarind fruit pulp, hulled and deseeded
- 2 tbsp dark brown sugar
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 1 tsp vinegar
- 1 small green chili, chopped (optional)
- 1 small dried red chili (optional)
- 10 sprigs fresh coriander leaves
- Option for veggies
- 2 cup full tofu cube fried
- 1 pack rocket salad
- 4 cherry tomato for garnish
- 2 grated baby radish
- 2 tbsp tamarind sauce
- 1 slice of dragon fruit
- 1 cup fresh bean sprouts or alfalfa
How to prepare the sauce
Soak one cup of tamarind in water for about 20 minutes.
Mesh the pulp thoroughly then pour the pulp into a colander; squeeze out the seeds and husk to remove the pulp and set it into a bowl.
In a food processor or a grinder, crush two tablespoons of the roasted peanuts into small granules; set aside for garnish.
Place the rest of the sauce ingredients into a blender and whisk it into a smooth sauce.
Add the granules of crushed peanuts into the pulp and mix it well. This will give a nice nuttiness to the sauce.
Arrange the cubes of fried tofu and salad on serving plates and drizzle each with the sauce. Sprinkle each serving with roasted nuts and enjoy!
2.8g Saturated fat
These ingredients will yield slightly more than two cups full of tamarind sauce. You can use this sauce for any salad dressing.