1 handful of tamarind pulp
salt to taste
sugar to your sweetness
1 cup shredded coconut
½ cup sultanas
cumin seeds
6 cloves garlic
1 inch ginger
chilli if you wish
cooking oil
curry leaves

Soak the tamarind in water for 2 hours to get a thick paste and discard fibre. Add sugar, salt, garlic, ginger and chilli to the paste and mix thoroughly.

Heat the oil in a pot and add cumin seeds. When cumin pops, add curry leaves and pour the tamarind paste in the pot and cook until the paste is thick.

Premila Freese, Capricornia Branch

DATE: July 1993

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