At an Indian restaurant the other day, I got dosas (think savory
Southern Indian crepe). They were served with a coconut sauce. If I
knew what the sauce was called, I could google on it for a recipe.
Anyone know? The stuff was, by the way, wonderful. I can think of a
thousand vegetable, meat and bread items I would put it on, not just
curries.


--Lia

Julia Altshuler wrote:
>
> At an Indian restaurant the other day, I got dosas (think savory
> Southern Indian crepe). They were served with a coconut sauce. If I
> knew what the sauce was called, I could google on it for a recipe.
> Anyone know? The stuff was, by the way, wonderful. I can think of a
> thousand vegetable, meat and bread items I would put it on, not just
> curries.
>
> --Lia

Don't know if this is the same thing, but the Indian cookbook I have
says this is served with dosai or idli


From 'Regional Indian Recipes for Newlyweds'

Coconut chutney

1 cup grated coconut
1/4 cup channa dal soaked in water for 1/2 hour
3--4 green chillies
1 or 2 cloves garlic
1/2 cm cube ginger
1/4--1/2 tsp salt
1 small lump tamarind, size of a small marble
a few curry leaves

For seasoning:
1 tbs oil
1/2 tsp mustard (seeds)
2--3 red chillies
1 sprig curry leaves

Grind all ingredients other than those for seasoning into a fairly fine
paste. Mix well.
Heat oil, season with mustard, chillies and curry leaves. Add the
chutney. Mix well. Dilute into the consistency of thick sauce. Cook for
5--6 minutes.

Julia Altshuler wrote:
>
> At an Indian restaurant the other day, I got dosas (think savory
> Southern Indian crepe). They were served with a coconut sauce. If I
> knew what the sauce was called, I could google on it for a recipe.
> Anyone know? The stuff was, by the way, wonderful. I can think of a
> thousand vegetable, meat and bread items I would put it on, not just
> curries.
>
> --Lia

Don't know if this is the same thing, but the Indian cookbook I have
says this is served with dosai or idli


From 'Regional Indian Recipes for Newlyweds'

Coconut chutney

1 cup grated coconut
1/4 cup channa dal soaked in water for 1/2 hour
3--4 green chillies
1 or 2 cloves garlic
1/2 cm cube ginger
1/4--1/2 tsp salt
1 small lump tamarind, size of a small marble
a few curry leaves

For seasoning:
1 tbs oil
1/2 tsp mustard (seeds)
2--3 red chillies
1 sprig curry leaves

Grind all ingredients other than those for seasoning into a fairly fine
paste. Mix well.
Heat oil, season with mustard, chillies and curry leaves. Add the
chutney. Mix well. Dilute into the consistency of thick sauce. Cook for
5--6 minutes.

Hi Lia:

there are many types of chutneys for the dosa (coconut sauce).

i like the one thats there on my website, www.rupenrao.com or there is
one which has freshly grated coconut + plain yoghurt. Mix them well.
In a small pan, put 2 tbsp coconut oil, add mustard seeds, allow them
to splutter, add urad dal (1 tsp only) and curry leaves, also you can
add red chilli (dry), but not many since they are hot. Add this to the
yoghurt coconut mixture. Mix well and adjust salt.

I dont know if this is what you had. I thought I could input my 2
cents!

Rupen

Julia Altshuler > wrote in message news:<ylbfd.422058$mD.227426@attbi_s02>...
> At an Indian restaurant the other day, I got dosas (think savory
> Southern Indian crepe). They were served with a coconut sauce. If I
> knew what the sauce was called, I could google on it for a recipe.
> Anyone know? The stuff was, by the way, wonderful. I can think of a
> thousand vegetable, meat and bread items I would put it on, not just
> curries.
>
>
> --Lia

Hi Lia:

there are many types of chutneys for the dosa (coconut sauce).

i like the one thats there on my website, www.rupenrao.com or there is
one which has freshly grated coconut + plain yoghurt. Mix them well.
In a small pan, put 2 tbsp coconut oil, add mustard seeds, allow them
to splutter, add urad dal (1 tsp only) and curry leaves, also you can
add red chilli (dry), but not many since they are hot. Add this to the
yoghurt coconut mixture. Mix well and adjust salt.

I dont know if this is what you had. I thought I could input my 2
cents!

Rupen

Julia Altshuler > wrote in message news:<ylbfd.422058$mD.227426@attbi_s02>...
> At an Indian restaurant the other day, I got dosas (think savory
> Southern Indian crepe). They were served with a coconut sauce. If I
> knew what the sauce was called, I could google on it for a recipe.
> Anyone know? The stuff was, by the way, wonderful. I can think of a
> thousand vegetable, meat and bread items I would put it on, not just
> curries.
>
>
> --Lia

Thanks. I'll be trying this soon.
--Lia


Arri London wrote:


> Don't know if this is the same thing, but the Indian cookbook I have
> says this is served with dosai or idli
>
>
> From 'Regional Indian Recipes for Newlyweds'
>
> Coconut chutney
>
> 1 cup grated coconut
> 1/4 cup channa dal soaked in water for 1/2 hour
> 3--4 green chillies
> 1 or 2 cloves garlic
> 1/2 cm cube ginger
> 1/4--1/2 tsp salt
> 1 small lump tamarind, size of a small marble
> a few curry leaves
>
> For seasoning:
> 1 tbs oil
> 1/2 tsp mustard (seeds)
> 2--3 red chillies
> 1 sprig curry leaves
>
> Grind all ingredients other than those for seasoning into a fairly fine
> paste. Mix well.
> Heat oil, season with mustard, chillies and curry leaves. Add the
> chutney. Mix well. Dilute into the consistency of thick sauce. Cook for
> 5--6 minutes.

Thanks. I'll be trying this soon.
--Lia


Arri London wrote:


> Don't know if this is the same thing, but the Indian cookbook I have
> says this is served with dosai or idli
>
>
> From 'Regional Indian Recipes for Newlyweds'
>
> Coconut chutney
>
> 1 cup grated coconut
> 1/4 cup channa dal soaked in water for 1/2 hour
> 3--4 green chillies
> 1 or 2 cloves garlic
> 1/2 cm cube ginger
> 1/4--1/2 tsp salt
> 1 small lump tamarind, size of a small marble
> a few curry leaves
>
> For seasoning:
> 1 tbs oil
> 1/2 tsp mustard (seeds)
> 2--3 red chillies
> 1 sprig curry leaves
>
> Grind all ingredients other than those for seasoning into a fairly fine
> paste. Mix well.
> Heat oil, season with mustard, chillies and curry leaves. Add the
> chutney. Mix well. Dilute into the consistency of thick sauce. Cook for
> 5--6 minutes.

Julia Altshuler > wrote in message news:<ylbfd.422058$mD.227426@attbi_s02>...
> At an Indian restaurant the other day, I got dosas (think savory
> Southern Indian crepe). They were served with a coconut sauce. If I
> knew what the sauce was called, I could google on it for a recipe.
> Anyone know? The stuff was, by the way, wonderful. I can think of a
> thousand vegetable, meat and bread items I would put it on, not just
> curries.
>
>
> --Lia

You had a coconut chutney with the dosa!

For a really simple recipe, blend as smoothly as you can - a cup of
grated coconut(fresh or frozen, do not use the dessicated kind) with a
serrano/thai pepper(optional), a small lump of tamarind or a tsp of
lemon juice, salt and a bit of water. If you are using frozen grated
coconut, bring it to room temperature first and then use lukewarm
water to grind the chutney.

For tempering, heat a little bit of oil in a small pot like a butter
warmer, add a few mustard seeds and a pinch of asafoetida(optional),
and as soon as the seeds pop, mix the entire seasoning into the
chutney.

Kamala.

Kamala wrote:

> You had a coconut chutney with the dosa!
>
> For a really simple recipe, blend as smoothly as you can - a cup of
> grated coconut(fresh or frozen, do not use the dessicated kind) with a
> serrano/thai pepper(optional), a small lump of tamarind or a tsp of
> lemon juice, salt and a bit of water. If you are using frozen grated
> coconut, bring it to room temperature first and then use lukewarm
> water to grind the chutney.
>
> For tempering, heat a little bit of oil in a small pot like a butter
> warmer, add a few mustard seeds and a pinch of asafoetida(optional),
> and as soon as the seeds pop, mix the entire seasoning into the
> chutney.


I'll bet tamarind is the flavor I liked so much and couldn't identify.
I like coconut and recognized it immediately. I also like tart flavors
and couldn't figure out if I was tasting vinegar or lemon. I wondered
if the chef had used an especially light hand. I'm always
over-vinegaring everything if I'm not careful. I'll have to check out
tamarind.


--Lia

Kamala wrote:

> You had a coconut chutney with the dosa!
>
> For a really simple recipe, blend as smoothly as you can - a cup of
> grated coconut(fresh or frozen, do not use the dessicated kind) with a
> serrano/thai pepper(optional), a small lump of tamarind or a tsp of
> lemon juice, salt and a bit of water. If you are using frozen grated
> coconut, bring it to room temperature first and then use lukewarm
> water to grind the chutney.
>
> For tempering, heat a little bit of oil in a small pot like a butter
> warmer, add a few mustard seeds and a pinch of asafoetida(optional),
> and as soon as the seeds pop, mix the entire seasoning into the
> chutney.


I'll bet tamarind is the flavor I liked so much and couldn't identify.
I like coconut and recognized it immediately. I also like tart flavors
and couldn't figure out if I was tasting vinegar or lemon. I wondered
if the chef had used an especially light hand. I'm always
over-vinegaring everything if I'm not careful. I'll have to check out
tamarind.


--Lia

Julia Altshuler > wrote in newsOCfd.533087$8_
6.136392@attbi_s04:

>
> I'll bet tamarind is the flavor I liked so much and couldn't identify.
> I like coconut and recognized it immediately. I also like tart flavors
> and couldn't figure out if I was tasting vinegar or lemon. I wondered
> if the chef had used an especially light hand. I'm always
> over-vinegaring everything if I'm not careful. I'll have to check out
> tamarind.
>

Definitely check it out I had a similar experience the first time I
ordered Pad Thai - tried making it at home with lime juice and it just
wasn't the same. Then I discovered this recipe:
http://www.gumbopages.com/food/thai/pad-thai.html
And when I manage a good batch (it's tricky to get it right), it's just
like the real thing.

I bless the day I found tamarind

K
--
nil illegitimi carborundum

Julia Altshuler > wrote in newsOCfd.533087$8_
6.136392@attbi_s04:

>
> I'll bet tamarind is the flavor I liked so much and couldn't identify.
> I like coconut and recognized it immediately. I also like tart flavors
> and couldn't figure out if I was tasting vinegar or lemon. I wondered
> if the chef had used an especially light hand. I'm always
> over-vinegaring everything if I'm not careful. I'll have to check out
> tamarind.
>

Definitely check it out I had a similar experience the first time I
ordered Pad Thai - tried making it at home with lime juice and it just
wasn't the same. Then I discovered this recipe:
http://www.gumbopages.com/food/thai/pad-thai.html
And when I manage a good batch (it's tricky to get it right), it's just
like the real thing.

I bless the day I found tamarind

K
--
nil illegitimi carborundum

Amarantha wrote about tamarind:

> Definitely check it out I had a similar experience the first time I
> ordered Pad Thai - tried making it at home with lime juice and it just
> wasn't the same. Then I discovered this recipe:
> http://www.gumbopages.com/food/thai/pad-thai.html
> And when I manage a good batch (it's tricky to get it right), it's just
> like the real thing.
>
> I bless the day I found tamarind

There's a tamarind-flavored Torani syrup; I add it to iced tea or club soda
in the summer for an "exotic" flavor. Tamarind is also popular in Mexico,
especially in drinks and candy.

Sadly, your mention of "the real thing" when it comes to Pad Thai reminds me
that I've had some very bad Pad Thai at allegedly respectable restaurants.
KETCHUP DOES NOT BELONG IN PAD THAI. Sorry, Stan, it wouldn't offend me if
you put it in your OWN Pad Thai, but I sure as hell don't want it in mine.
(The recipe at the link provided doesn't contain ketchup, but lots of Pad
Thai recipes do.)

Bob

Julia Altshuler wrote:
>
> Kamala wrote:
>
> > You had a coconut chutney with the dosa!
> >
> > For a really simple recipe, blend as smoothly as you can - a cup of
> > grated coconut(fresh or frozen, do not use the dessicated kind) with a
> > serrano/thai pepper(optional), a small lump of tamarind or a tsp of
> > lemon juice, salt and a bit of water. If you are using frozen grated
> > coconut, bring it to room temperature first and then use lukewarm
> > water to grind the chutney.
> >
> > For tempering, heat a little bit of oil in a small pot like a butter
> > warmer, add a few mustard seeds and a pinch of asafoetida(optional),
> > and as soon as the seeds pop, mix the entire seasoning into the
> > chutney.
>
> I'll bet tamarind is the flavor I liked so much and couldn't identify.
> I like coconut and recognized it immediately. I also like tart flavors
> and couldn't figure out if I was tasting vinegar or lemon. I wondered
> if the chef had used an especially light hand. I'm always
> over-vinegaring everything if I'm not careful. I'll have to check out
> tamarind.
>
> --Lia

Great stuff! For an different sort of snack, take lumps of packaged
tamarind pulp,remove the pits and roll the pulp into small balls. Coat
the balls with a mixture of half caster/fine sugar and half pure chile
powder.

Julia Altshuler wrote:
>
> Kamala wrote:
>
> > You had a coconut chutney with the dosa!
> >
> > For a really simple recipe, blend as smoothly as you can - a cup of
> > grated coconut(fresh or frozen, do not use the dessicated kind) with a
> > serrano/thai pepper(optional), a small lump of tamarind or a tsp of
> > lemon juice, salt and a bit of water. If you are using frozen grated
> > coconut, bring it to room temperature first and then use lukewarm
> > water to grind the chutney.
> >
> > For tempering, heat a little bit of oil in a small pot like a butter
> > warmer, add a few mustard seeds and a pinch of asafoetida(optional),
> > and as soon as the seeds pop, mix the entire seasoning into the
> > chutney.
>
> I'll bet tamarind is the flavor I liked so much and couldn't identify.
> I like coconut and recognized it immediately. I also like tart flavors
> and couldn't figure out if I was tasting vinegar or lemon. I wondered
> if the chef had used an especially light hand. I'm always
> over-vinegaring everything if I'm not careful. I'll have to check out
> tamarind.
>
> --Lia

Great stuff! For an different sort of snack, take lumps of packaged
tamarind pulp,remove the pits and roll the pulp into small balls. Coat
the balls with a mixture of half caster/fine sugar and half pure chile
powder.

Arri London > wrote in message >...
> Julia Altshuler wrote:
> >
> > Kamala wrote:
> >
> > > You had a coconut chutney with the dosa!
> > >
> > > For a really simple recipe, blend as smoothly as you can - a cup of
> > > grated coconut(fresh or frozen, do not use the dessicated kind) with a
> > > serrano/thai pepper(optional), a small lump of tamarind or a tsp of
> > > lemon juice, salt and a bit of water. If you are using frozen grated
> > > coconut, bring it to room temperature first and then use lukewarm
> > > water to grind the chutney.
> > >
> > > For tempering, heat a little bit of oil in a small pot like a butter
> > > warmer, add a few mustard seeds and a pinch of asafoetida(optional),
> > > and as soon as the seeds pop, mix the entire seasoning into the
> > > chutney.
> >
> > I'll bet tamarind is the flavor I liked so much and couldn't identify.
> > I like coconut and recognized it immediately. I also like tart flavors
> > and couldn't figure out if I was tasting vinegar or lemon. I wondered
> > if the chef had used an especially light hand. I'm always
> > over-vinegaring everything if I'm not careful. I'll have to check out
> > tamarind.
> >
> > --Lia
>
> Great stuff! For an different sort of snack, take lumps of packaged
> tamarind pulp,remove the pits and roll the pulp into small balls. Coat
> the balls with a mixture of half caster/fine sugar and half pure chile
> powder.

Yes, I remember tamarind candy being sold in a tiny grocery store next
to my grandma's when I was growing up in India. They were stored in
large glass containers on the cashier's counter. My grandma gave us
0.05 of a rupee to get 1-2 balls of candy much to my mother's
disapproval :-) They were sweet and sour and extremely yummy.

- Kamala.

Arri London > wrote in message >...
> Julia Altshuler wrote:
> >
> > At an Indian restaurant the other day, I got dosas (think savory
> > Southern Indian crepe). They were served with a coconut sauce. If I
> > knew what the sauce was called, I could google on it for a recipe.
> > Anyone know? The stuff was, by the way, wonderful. I can think of a
> > thousand vegetable, meat and bread items I would put it on, not just
> > curries.
> >
> > --Lia
>
> Don't know if this is the same thing, but the Indian cookbook I have
> says this is served with dosai or idli
>
>
> From 'Regional Indian Recipes for Newlyweds'
>
> Coconut chutney
>
> 1 cup grated coconut
> 1/4 cup channa dal soaked in water for 1/2 hour
> 3--4 green chillies
> 1 or 2 cloves garlic
> 1/2 cm cube ginger
> 1/4--1/2 tsp salt
> 1 small lump tamarind, size of a small marble
> a few curry leaves
>
> For seasoning:
> 1 tbs oil
> 1/2 tsp mustard (seeds)
> 2--3 red chillies
> 1 sprig curry leaves
>
> Grind all ingredients other than those for seasoning into a fairly fine
> paste. Mix well.
> Heat oil, season with mustard, chillies and curry leaves. Add the
> chutney. Mix well. Dilute into the consistency of thick sauce. Cook for

^^^^^^^^
> 5--6 minutes.
^^^^^^^^^^^^^

This recipe looks fine, except for the cooking part. Only, the oil is
heated to let the mustard seeds, chillies and curry leaves temper. If
you cook the chutney, it will turn out to be a coconut curry not a
chutney!

Arri London > wrote in message >...
> Julia Altshuler wrote:
> >
> > At an Indian restaurant the other day, I got dosas (think savory
> > Southern Indian crepe). They were served with a coconut sauce. If I
> > knew what the sauce was called, I could google on it for a recipe.
> > Anyone know? The stuff was, by the way, wonderful. I can think of a
> > thousand vegetable, meat and bread items I would put it on, not just
> > curries.
> >
> > --Lia
>
> Don't know if this is the same thing, but the Indian cookbook I have
> says this is served with dosai or idli
>
>
> From 'Regional Indian Recipes for Newlyweds'
>
> Coconut chutney
>
> 1 cup grated coconut
> 1/4 cup channa dal soaked in water for 1/2 hour
> 3--4 green chillies
> 1 or 2 cloves garlic
> 1/2 cm cube ginger
> 1/4--1/2 tsp salt
> 1 small lump tamarind, size of a small marble
> a few curry leaves
>
> For seasoning:
> 1 tbs oil
> 1/2 tsp mustard (seeds)
> 2--3 red chillies
> 1 sprig curry leaves
>
> Grind all ingredients other than those for seasoning into a fairly fine
> paste. Mix well.
> Heat oil, season with mustard, chillies and curry leaves. Add the
> chutney. Mix well. Dilute into the consistency of thick sauce. Cook for

^^^^^^^^
> 5--6 minutes.
^^^^^^^^^^^^^

This recipe looks fine, except for the cooking part. Only, the oil is
heated to let the mustard seeds, chillies and curry leaves temper. If
you cook the chutney, it will turn out to be a coconut curry not a
chutney!

Kamala wrote:
>
> Arri London > wrote in message >...
> > Julia Altshuler wrote:
> > >
> > > At an Indian restaurant the other day, I got dosas (think savory
> > > Southern Indian crepe). They were served with a coconut sauce. If I
> > > knew what the sauce was called, I could google on it for a recipe.
> > > Anyone know? The stuff was, by the way, wonderful. I can think of a
> > > thousand vegetable, meat and bread items I would put it on, not just
> > > curries.
> > >
> > > --Lia
> >
> > Don't know if this is the same thing, but the Indian cookbook I have
> > says this is served with dosai or idli
> >
> >
> > From 'Regional Indian Recipes for Newlyweds'
> >
> > Coconut chutney
> >
> > 1 cup grated coconut
> > 1/4 cup channa dal soaked in water for 1/2 hour
> > 3--4 green chillies
> > 1 or 2 cloves garlic
> > 1/2 cm cube ginger
> > 1/4--1/2 tsp salt
> > 1 small lump tamarind, size of a small marble
> > a few curry leaves
> >
> > For seasoning:
> > 1 tbs oil
> > 1/2 tsp mustard (seeds)
> > 2--3 red chillies
> > 1 sprig curry leaves
> >
> > Grind all ingredients other than those for seasoning into a fairly fine
> > paste. Mix well.
> > Heat oil, season with mustard, chillies and curry leaves. Add the
> > chutney. Mix well. Dilute into the consistency of thick sauce. Cook for
>
> ^^^^^^^^
> > 5--6 minutes.
> ^^^^^^^^^^^^^
>
> This recipe looks fine, except for the cooking part. Only, the oil is
> heated to let the mustard seeds, chillies and curry leaves temper. If
> you cook the chutney, it will turn out to be a coconut curry not a
> chutney!

You can take it up with the author. She is from India, I'm not LOL!

Kamala wrote:
>
> Arri London > wrote in message >...
> > Julia Altshuler wrote:
> > >
> > > Kamala wrote:
> > >
> > > > You had a coconut chutney with the dosa!
> > > >
> > > > For a really simple recipe, blend as smoothly as you can - a cup of
> > > > grated coconut(fresh or frozen, do not use the dessicated kind) with a
> > > > serrano/thai pepper(optional), a small lump of tamarind or a tsp of
> > > > lemon juice, salt and a bit of water. If you are using frozen grated
> > > > coconut, bring it to room temperature first and then use lukewarm
> > > > water to grind the chutney.
> > > >
> > > > For tempering, heat a little bit of oil in a small pot like a butter
> > > > warmer, add a few mustard seeds and a pinch of asafoetida(optional),
> > > > and as soon as the seeds pop, mix the entire seasoning into the
> > > > chutney.
> > >
> > > I'll bet tamarind is the flavor I liked so much and couldn't identify.
> > > I like coconut and recognized it immediately. I also like tart flavors
> > > and couldn't figure out if I was tasting vinegar or lemon. I wondered
> > > if the chef had used an especially light hand. I'm always
> > > over-vinegaring everything if I'm not careful. I'll have to check out
> > > tamarind.
> > >
> > > --Lia
> >
> > Great stuff! For an different sort of snack, take lumps of packaged
> > tamarind pulp,remove the pits and roll the pulp into small balls. Coat
> > the balls with a mixture of half caster/fine sugar and half pure chile
> > powder.
>
> Yes, I remember tamarind candy being sold in a tiny grocery store next
> to my grandma's when I was growing up in India. They were stored in
> large glass containers on the cashier's counter. My grandma gave us
> 0.05 of a rupee to get 1-2 balls of candy much to my mother's
> disapproval :-) They were sweet and sour and extremely yummy.
>
> - Kamala.

LOL! I had no idea they were from India. First time I encountered any,
it was in a Caribbean shop in London and the sweets were from Jamaica.
Quite a surprise with my first bite, as you can imagine.

On Thu, 28 Oct 2004 17:40:01 -0600, Arri London > wrote:

>LOL! I had no idea they were from India. First time I encountered any,
>it was in a Caribbean shop in London and the sweets were from Jamaica.

They aren't from India, but were introduced there long ago. Tamarind are
originally from Eastern Africa, but now grow all over the tropics.

Don <donwiss at panix.com>.

On Thu, 28 Oct 2004 17:40:01 -0600, Arri London > wrote:

>LOL! I had no idea they were from India. First time I encountered any,
>it was in a Caribbean shop in London and the sweets were from Jamaica.

They aren't from India, but were introduced there long ago. Tamarind are
originally from Eastern Africa, but now grow all over the tropics.

Don <donwiss at panix.com>.

Don Wiss wrote:
>
> On Thu, 28 Oct 2004 17:40:01 -0600, Arri London > wrote:
>
> >LOL! I had no idea they were from India. First time I encountered any,
> >it was in a Caribbean shop in London and the sweets were from Jamaica.
>
> They aren't from India, but were introduced there long ago. Tamarind are
> originally from Eastern Africa, but now grow all over the tropics.
>
> Don <donwiss at panix.com>.

We were talking about the sweets, not tamarind as such. You are correct
in that it is believed to originate in East Africa. The word 'tamarind'
means 'date of India' and it is associated with the wedding of Krishna
in Hinduism.

Don Wiss wrote:
>
> On Thu, 28 Oct 2004 17:40:01 -0600, Arri London > wrote:
>
> >LOL! I had no idea they were from India. First time I encountered any,
> >it was in a Caribbean shop in London and the sweets were from Jamaica.
>
> They aren't from India, but were introduced there long ago. Tamarind are
> originally from Eastern Africa, but now grow all over the tropics.
>
> Don <donwiss at panix.com>.

We were talking about the sweets, not tamarind as such. You are correct
in that it is believed to originate in East Africa. The word 'tamarind'
means 'date of India' and it is associated with the wedding of Krishna
in Hinduism.