This five-ingredient Indian condiment from home cook Yamini Joshi is a snap to make, thanks to flavor-packed tamarind paste and the spice blend sambar masala. Serve it with dosas, the fermented lentil and rice crêpes that are a south Indian specialty. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.
- 1⁄2 cup sambar masala powder
- 1⁄4 cup tamarind paste
- 2 tbsp. canola oil
- 1 tbsp. red chile powder, such as cayenne
- 1 clove garlic, peeled
- Kosher salt, to taste
- Purée all ingredients with ¼ cup water in a small food processor until smooth.