Spicy Shallot Sauce
150 ml hot water
10 dried red chilies
80 ml finely chopped shallots (or red onion)
1 tsp sugar or honey
3-4 cloves garlic
Soak the chilies in the hot water, covered, for 1-2 hours.
Drain, keeping half of the water.
Puree all the ingredients plus the reserved water in a blender.
If you want a chunkier sauce, puree only half the shallots, and stir in the rest after blending.
1 tbsp fresh tamarind pulp, seeds removed, or 1 tsp tamarind paste or concentrate (or to taste)
10 dates, pits removed, chopped
60 ml brown sugar or jaggery
Whisk the tamarind in 300 ml water in a saucepan. (It using fresh pulp, it might be easier to break it down in a smaller amount of water first.)
Add the dates & brown sugar, and boil for 10 minutes.
Let cool a bit, then puree in a blender until smooth.
Yogurt with Black Salt
120 ml Yogurt
2 tsp sugar
1/2 tsp black salt (a dark colored salt with a sulfurous smell, can be found at international markets).
Whisk all the ingredients together.