When I think umami, I can almost taste the irresistibly savory notes if this tamarind based recipe. This dish is a popular "portable" food for picnics and train journeys in south India, because it tastes just as good at room temperature as it does piping hot! I have childhood memories of sneaking out left-overs from the fridge and enjoying it chilled on hot summer days in Delhi. The cooked tamarind paste lasts for weeks in the fridge and can be mixed into freshly cooked white rice for a quick meal, which can be supplemented with a side of salted yogurt with cucumbers in it to cut through the heat of the dish. Crispy potato or lentil chips are popular accompaniments to provide some texture to the meal. I have adapted my mom's recipe here, and made some changes to use ingredients which are easily available in american grocery stores.

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