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Tamarind Pachadi

Meat Balls with Tamarind Pachadi

Ingredients for 4 persons
1 tablespoon of vegetable oil
1 large green pepper
450g minced pork
4-6 teaspoons of Tamarind Pachadi
1 egg
75g chopped walnuts or peanuts

Method
Cut the pepper in half, remove the seeds and stem, then chop finely. Put all the remaining ingredients, except the oil, into a bowl and mix thoroughly.
With wet hands shape the mixture into small balls, about the size of a walnut.
Heat the oil in a large frying pan and cook the meatballs over a low-to-medium heat, turning frequently, but gently, for about 20 to 25 minutes, until brown and cooked.
Transfer to a serving dish and serve hot with a bowl of plain yogurt.

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Three Bean & Tuna Salad with Tamarind
& Yogurt Dressing

Ingredients for 6-8 persons
1 tin (400g) of chickpeas
1 tin (400g) of flageolet beans
1 tin (400g) of blackeyed beans
2 tins (185g) tuna chunks in brine
1 large Spanish onion, roughly chopped
1 bunch of roughly chopped mint
6 teaspoons of Tamarind Pachadi
8 tablespoons of plain yogurt

Method
Drain the tins of beans and rinse them
under cold water. Put them in a large
mixing bowl and add the chopped onions.
In another bowl, mix the Tamarind Pachadi with the yogurt. You can add more or less Tamarind to taste.
Pour this dressing over the beans and mix thoroughly. Drain the tuna chunks and add
to the mix. Gently fold in the tuna and the herbs and add salt to taste.
Serve at room temperature.
You can also add quartered hard boiled
eggs for a richer salad.