Tamarind Sauce

1/4 c Tamarind pulp, ripe & seedless
1 1/4 c Water
Salt, to taste
1 tb Raw sugar
1/4 ts Black pepper
1/2 ts Chili powder
1/2 ts White cumin seeds, toasted & ground
1 tb Mint leaves, chopped

Soak tamarind pulp in water overnight. The next day, mash the pulp into the water & blend thoroughly. Strain liquid in a sieve or through some cheesecloth & discard the fibers. Stir in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar has dissolved. Sprinkle with mint & serve chilled. Serve with samosas or other salty dishes.

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