Yields approx. 4 cups

What is an Indian meal without the cooling effects and delicious taste of a raita? Milk products, in this case yogurt, counteract spicy foods by coating your mouth with fat.

Tamarind Dipping Sauce

3 tablespoons tamarind pulp

1 cup hot water

1 teaspoon salt

2 teaspoons brown sugar

1 teaspoon ground cumin

½ teaspoon ground fennel

2 teaspoons grated ginger

Lemon juice to taste

  1. Place the tamarind pulp in a small bowl. Pour boiling water over the pulp and let soak until soft, about 15 minutes.
  2. Break up the pulp and then strain the tamarind water through a fine-mesh sieve, using the back of a spoon to push the pulp through, but leaving the tough fibers.
  3. Stir in the remaining ingredients and let the tamarind sauce sit for at least 15 minutes before serving.