So good! Only step I would add, which is not really necessary but makes it more like most restaurants, is to strain the seeds out at the end. This is my favorite dip/sauce at the Indian restaurant we go to. I did let it cook on the stove for probably like two hours while I was making other food. Then when it was poured into a bowl I put it in the fridge until we wanted to eat it - ultimately was only room temperature at that time, though. As of this writing, it didn't thicken as much as maybe some people want it too? but it is exactly like what I eat in Indian restaurants, usually served with a small spoon to pour some onto a papadum. Spoon it onto something and mmm delicious. But, if you wanted to get that tamarind flavor on other kinds of food, where spooning is not so convenient, maybe do some of the usual tricks to thicken it a little more. It made just about spot on the amount it said it would, which is a LOT, glad to have extra though!!
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So good! Only step I would add, which is not really necessary but makes it more like most...