As you all know by now, we LOVE Indian food. My dear sister sent us a care package for Channukah with a good number of packs of pappadums (thanks again Naama!). ‘Cuz a self respecting curry night MUST start with pappadums. And we (gasp!) had run out!

The other day, we invited friends over to have some late afternoon drinkies on the patio. I figured pappadums and beer, now that’s a nice combo! But of course you can’t have pappadums without the chutneys. In addition to homemade mango chutney, lime pickle (aka by Nick as  “toxic waste”) and coconut chutney, I tried another recipe out of my FAVORITE cookbook. And it was very tasty indeed (also tasted great the next day on grilled chicken breasts and sautéed vegetables).

Tamarind Sauce

2 tbs tamarind concentrate
a cup hot water
2 tbs chickpea flour
1/4 cup cold water
2 tbs oil
1 tsp black mustard seeds
1 tsp fennel seed, crushed
1/4 tsp cayenne
1/2 tsp turmeric
1/2 tsp salt
1.5 tbs sugar

  • Mix tamarind with hot water, then sieve
  • Add 2 tbs of cold water to chickpea flour, mix to blend.  Add two more tbs of water, mix to blend
  • Heat heavy skillet, add oil.
  • Toss in mustard seeds.  Cover.  When they stop popping, uncover and add fennel, cayenne, turmeric and salt.
  • Add tamarind liquid, bring to a boil.
  • Add flour batter.  Mixing very well, bring to a boil and boil hard.  Then simmer for a few minutes until fairly thick. (keep in mind that the mixture will thicken when cool so don’t over cook).

Pappadums before…

and after!

Chutney Carousel: