1/4 c Tamarind pulp, ripe &
— seedless 1 1/4 c Water
Salt, to taste 1 tb Raw sugar
1/4 ts Black pepper
1/2 ts Chili powder
1/2 ts White cuin seeds, toasted &
— ground 1 tb Mint leaves, chopped
Soak tamarind pulp in water overnight. The next day, mash the pulp into the water & blend throughly. Strain liquid in a sieve or through some cheesecloth & discard the fibres. Stir in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar has dissolved. Sprinkle with mint & serve chilled. Serve with samosas or other salty (*chaat*) dishes.