Tamarind, a podlike tropical fruit with a sweet-sour flavor, is pulped and sold in blocks, which can be soaked and strained to make a tangy paste that forms the bases of many dishes and drinks. Sour tamarind is tempered with vibrant cumin and sweet jaggery in this refreshing drink from Yamini Joshi, a Mumbai-born home cook who teaches Indian cooking in her New York City home through the organization The League of Kitchens. This recipe first appeared in the tablet edition of our August/September 2014 special India issue.
Ingredients
- 1 tbsp. cumin seeds
- 1⁄3 cup tamarind paste
- 1⁄3 cup grated jaggery
- 1 tbsp. kosher salt
- 3 cups ice cubes
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Instructions
Step 1
Heat an 8" skillet over medium-high; cook cumin seeds until fragrant and seeds begin to pop, 1–2 minutes. Let seeds cool, and then grind in a spice grinder into a powder; transfer to a blender. Add tamarind paste, jaggery, salt, ice, and 6 cups water; purée until smooth and pour into glasses.
- Heat an 8" skillet over medium-high; cook cumin seeds until fragrant and seeds begin to pop, 1–2 minutes. Let seeds cool, and then grind in a spice grinder into a powder; transfer to a blender. Add tamarind paste, jaggery, salt, ice, and 6 cups water; purée until smooth and pour into glasses.
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