Kakdichi Amti (Indian Cooked Cucumbers in Coconut-Tamarind Sauce)

Ingredients

For 4 servings

• •1 ounce (30 g; 1 1/2 tablespoons) tamarind pulp
• •1 /4 cup (60 ml) hot water, plus 6 tablespoons (90 ml) cold or room temperature water, divided
• •1 c. à soupe (15 ml) ghee
• •2 to 3 green bird's eye chilis, thinly sliced
• •12 ounces Persian cucumbers (340 g; 6 to 8 cucumbers), peeled, halved lengthwise, and cut into 1-inch pieces
• •1 1/2 teaspoons (about 5 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• •1 c. à café granulated sugar
• •1 1/2 teaspoons long-grain fragrant rice, such as basmati or jasmine
• •1 1/2 teaspoons whole coriander seeds
• •3 /4 teaspoon whole black mustard seeds
• •3 /4 teaspoon turmeric powder
• •6 ounces fresh or frozen grated coconut (see notes)
• •1 /2 cup (120 ml), plus 6 tablespoons (90 ml) cold or room temperature water, divided
• •Rice or bread, for serving

Method

1. 1.To Soften the Tamarind: In a small bowl, break tamarind into small pieces by hand. Pour 1/4 cup (60 ml) hot water over tamarind and set aside.
2. 2.For the Coconut-Spice Paste: In a spice grinder, combine rice, coriander seeds, mustard seeds, and turmeric and grind into a very fine powder, 1 to 2 minutes.
3. 3.Transfer spice powder to a blender. Add coconut and 1/2 cup (120 ml) water. Blend on high speed until mostly smooth, 1 1/2 to 2 minutes, stopping to scrape down the sides of the blender as needed. (If mixture does not blend easily, add more water, 2 tablespoons (30 ml) at a time, and continue blending until blended until the mixture is smooth and saucy.)
4. 4.Transfer coconut-spice paste to a small bowl. Add 6 tablespoons (90 ml) water to the now-empty blender and briefly swirl to loosen any remaining paste. Add this liquid to the coconut-spice paste and set aside.
5. 5.For the Tamarind Mixture: Set a fine-mesh strainer over a medium bowl. Using a fork, mash the now-softened tamarind into the soaking water. Strain tamarind-water mixture through fine-mesh strainer, using a flexible rubber spatula to push mixture through; discard any solids. Set aside.
6. 6.To Cook the Cucumbers: In a medium saucepan, heat ghee over medium until shimmering. Reduce heat to low. Add chiles and cook, stirring frequently, until fragrant, about 30 seconds.
7. 7.Increase heat to medium-high and add cucumbers, salt, and 6 tablespoons cold or room temperature water. Bring to a simmer and cook, uncovered, stirring occasionally, until cucumbers are just tender but still crisp, about 3 minutes.
8. 8.Reduce heat to medium-low. Stir in sugar, reserved coconut-spice paste, and reserved tamarind mixture. Cook, stirring gently, just until the sauce is heated through and the cucumbers are coated, 1 to 2 minutes. (Do not allow the sauce to boil.)
9. 9.Off heat, season with salt to taste. Serve with rice or bread on the side.