Use this versatile sauce for BBQ or as a sauce for rice and noodle dishes
This recipe comes together simply with mostly common ingredients you’ll have in your pantry. You may need to find a few ingredients at an ethnic grocery store or online. Tamarind powder, kasuri methi (fenugreek greens), and Marmite are imported ingredients that add bang to this recipe. You can use vegan bouillon in place of the Marmite and omit the kasuri methi if needed. But be sure to find the tamarind powder since it’s the key ingredient in this recipe. Tamarinds are common is Asia and Africa. So, you can find tamarinds and tamarind powder at ethnic grocery stores and coops alike.
INGREDIENTS
- 3 cups water
- ¼ cup tamarind powder
- 2 TBSP sugar
- ¼ tsp liquid smoke
- 1 tsp onion powder
- 2 tsp garlic powder
- ¼ tsp ground turmeric
- ½ tsp basil
- 1 tsp finely chopped kasuri methi
- ¼ tsp salt
- ¼ tsp ginger powder
- 1 tsp mushroom seasoning
- ¼ tsp MSG (optional)
- 1 tsp lemon juice
- 2 tsp refined coconut oil
- ¼-½ tsp crushed red pepper flakes
- 4 tsp cornstarch (dissolved in 2 TBSP cold water)
DIRECTIONS
- Add ingredients through MSG to 3 cups of water in a pot
- Whisk ingredients until mixed and heat to a slow boil
- Reduce sauce to a simmer
- Allow sauce to simmer for 10 minutes
- Strain sauce into a large measuring cup
- Add strained sauce back to pan
- Add remaining ingredients
- You should wind up with at least 12 ounces of sauce.