| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Salads, Indian |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Onions |
|
|
Salt to taste |
| 1 |
tb |
Tamarind pulp or 1 tsp |
|
|
Instant tamarind |
| 1/4 |
c |
Hot water |
| 2 |
tb |
Brown sugar |
| 2 |
|
Firm ripe tomatoes |
| 1 |
tb |
Finely shredded fresh |
|
|
Ginger |
| 3 |
|
Fresh red or green chillies |
|
|
Seeded and sliced |
| 2 |
tb |
Chopped fresh ginger |
INSTRUCTIONS
Peel the onions, cut them in halves lengthways and then cut them across
into fine slices. Sprinkle generously with salt and leave for 1 hour. Press
out all the liquid and rinse oce in cold water. Drain well.
Soak tamarind pulp in hot water for a few minutes then squeeze dissolved
pulp and strain, discarding the seeds. If using instant tamarind, disolve
in the hot water. Dissolve sugar in the tamarind liquid.
Scald tomatoes, peel and dice. Combine all the ingredients, add salt to
taste, chill and serve.
Kacumbar is normally served as an accompaniment to rice, curries or main
dishes and is very popular in restaurants.
Enjoy!
Imran C.
Posted to CHILE-HEADS DIGEST V3 #183
From: "I. Chaudhary" <imranc@onthenet.com.au>
Date: Wed, 11 Dec 1996 13:14:03 +1000 (EST)
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