Tennis ball size dry tamarind
1 Tbsp Cumin seeds
1 Tbsp Sugar
2 tsp Salt
Boil the tamarind until the raw taste is gone. Filter and discard the tamarind skin. Now, cook the juice again until it is of a thicker consistency. Not as much as ketchup, but thick like "ranch". Roast cumin seeds and make a powder. Add this to the filtered tamarind juice, add sugar and salt. Let it cool.
Use this as a dip for Samosas, Garnish for Bhelpuri etc.,