Tamarind water with coconut and curry leaves
Sunday 03 January 2010
This simple, fragrant, sour and nutty flavoured water is designed to be served with a thali – a way of eating food in India that comprises lots of little savoury dishes, very often accompanied by dhal, rice or puris and crisp, spicy flat bread.
3 tamarind pods
1 small red chilli
15 fresh curry leaves
5 cardamom pods
150ml/5fl oz coconut water
Place the tamarind pods in 150ml/5fl oz of boiling water and allow to infuse for 10 minutes. Using a wooden rolling spoon, gently bruise the red chilli, but leave it whole. Now put the bruised chilli, curry leaves, cardamom pods and coconut water in a small saucepan and sit over a low heat. Strain the tamarind pods, reserving the water. Discard the pods and add the sour water to the other ingredients in the pan. Cook over a low heat for 15 minutes. Spoon into a bowl and serve with warm bread.
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