Viazi Karai/hot & sweet tamarind sauce

Name: Viazi Karai/hot & sweet tamarind sauce
Cuisine: Kenyan
Ingredients: 5-10 potatoes; 1 Tbsp egg yellow food color; 2 cups all-purpose wheat flour; 1 cup water; to taste Salt; Oil for deep frying; 1 tsp ground cumin(optional); 250 gm tamarind (seeds with pulp); 1/2 cup granulated sugar; Red chilli flakes; to taste Salt

Lilian Mvoyi @cook_16472630

Nairobi

The sauce gives out the best flavour when drizzled over viazi karai.

Lilian Mvoyi @cook_16472630

Nairobi

The sauce gives out the best flavour when drizzled over viazi karai.

Saved

Ingredients

5-10potatoes
1 Tbspegg yellow food color
2 cupsall-purpose wheat flour
1 cupwater
to tasteSalt
Oil for deep frying
1 tspground cumin(optional)
Hot and Sweet Tamarind Sauce
250 gmtamarind (seeds with pulp)
1/2 cupgranulated sugar
Red chilli flakes
to tasteSalt

Saved

Steps

1

The first step is to remove skin and wash the potatoes. Cut into quarters and place in a pot. Bring to boil until well cooked(but not over cooked).
2

While the potatoes are boiling, you can make a paste by mixing the remaining ingredients except the oil. The paste should be thick similar to that used in making pancakes.
3

When the potatoes are ready, remove from heat and drain any excess water and leave to cool completely.
4

Once cool, dip them into the batter. Make sure they are well coated then deep fry them in medium heated oil.
5

Leave the potatoes to attain a golden brown color before removing from skillet.
6

Best served with ukwaju(tamarind sauce) and coconut chutney
7

FOR THE SAUCE:- Soak tamarind in a bowl of warm water until they soften (3-4 hours). Squeeze out and discard any seeds from the tamarind and strain the pulp into a pan. Add sugar in the same pan. Add salt and chilli chilli flakes and bring to a boil until the sauce thickens.