Tamarind, a podlike tropical fruit with a sweet-sour flavor, is pulped and sold in blocks, which can be soaked and strained to make a tangy paste that forms the bases of many dishes and drinks. Sour tamarind is tempered with vibrant cumin and sweet jaggery in this refreshing drink.
Ingredients1 tbsp. cumin seeds
1⁄3 cup tamarind paste
1⁄3 cup grated jaggery
1 tbsp. kosher salt
3 cups ice cubes
Method* Tamarind is quite fiberous and there are usually seeds in the block so it needs to soak to break down the fibre and release the edible pulp.
* Break up the tamarind into a large bowl and cover with hot water. About 200 ml should do.
* Let it sit for two hours. After two hours, the tamarind will be really soft.
* Using your hand, squeeze the tamarind until it melts into the water and breaks away from the seeks and fibres.
* Pass this brown tamarind water through a fine sieve into another bowl, pressing down as you do to get all of the delicious, sweet and sour pulp out.
* Now add 800ml fresh water to the tamarind water. Stir in the rest of the ingredients.
* This will keep in the fridge for at least a week in an air tight container. It can also be frozen for later use.