Pepper Water (Made With Concentrate - Not Block)

 Ingredients

•  3 Heaped Teaspoons Tamarind Liquid Concentrate
• 1 Teaspoon Coriander (Dhanya)
• 1 Teaspoon Cumin (Jeera)
• ½ Teaspoon Chilli Powder
• 2 Teaspoon Mustard Powder
• 6 Teaspoon Sugar
• ¼ Teaspoon Turmeric (Haldi)
• 6 Curry leaves
• 12 Coriander stalks
• 6 Dried chillies
• ¼ Onion

Preparation

1.  Remove leaves from coriander and set stalks aside.
2. Finely chop onion and set aside.
3. Mix all of the spices, including the sugar, in a pint jug.  Add a little water to form a paste.
4. Add Tamarind.  Keep stirring while adding small amounts of water until jug is full and tamarind is fully dissolved.
5. Add curry leaves and coriander stalks to the pepper water. 

Method

1. Heat (6) two tablespoons of oil in a sauce pan until bubbling vigorously.
2. Throw in dried chillies and then the onions.  Fry and keep stirring until onions are brown (couple of minutes).  May cause coughing.
3. Pour in pepper water and let boil.
4. Reduce heat (2) and let simmer with lid on at an angle for 20 minutes. 

Notes

Serve with plain boiled Basmati rice and Chilli Chicken / Mince or other dry curry.  Recipe with block is significantly different - see separate recipe.