Friday, May 15, 2009

Burritos with Ginger/Tamarind Sauce: A Mexican Indian Delight

This is a recipe posted a little over two years ago in my blog at Alaivani! Enjoy a blast from the past!

Recipe: Burritos with Ginger/Tamarind Sauce: A Mexican Indian Delight

There are two steps to this fusion dish:

1. Prepare the ginger/tamarind sauce.

2. Prepare the burrito.

Ginger Tamarind Sauce (Pulinji)


3 tbspn Finely minced fresh ginger

2 Finely chopped green chilis
1 cup water

Small ball Tamarind, small ball, a little bigger than a gooseberry
1 tbspn Chilli powder
1 tsp Mustard seeds
6-10 Curry leaves
5 Fenugreek seeds
3 tbspn grated jaggery (or brown sugar)

1-2 tspn salt to taste

5 peppercorns
3 tbspn Oil

rice powder (optional)


Step 1:
Soak tamarind in 1 cup warm water for 15 minutes and extract the juice. This should yield about a cup of thick tamarind extract. Filter it and keep aside.

Step 2:
Dry roast fenugreek seeds until the color changes. Powder it and keep aside.

Step 3:

Heat Oil in a pan.

Step 4:

When oil is hot, add the mustard seeds.

Step 5:

When mustard seeds pop, add the ginger, green chilies and curry leaves. Stir fry about 5 minutes.

Step 6:

Add the tamarind water, chili powder, fenugreek seeds-powdered, peppercorns, salt, jaggery. Boil about 15 minutes – 5 minutes on high, 10 minutes on low.

This will thicken as it cools. If you want to thicken it quicker, add a few pinches of rice powder. When you use this sauce, use it in small doses, it is quite full of taste (potent)!

Adapted from:


1 16 oz can vegetarian refried beans - warmed

½ cup each diced veggies per your taste including

tomatoes, mushrooms, green/red/orange pepper, onion, lettuce, etc.

2-4 large tortillas

2 tspn sour cream

2 tspn guacamole (optional)

To make the burrito with pulinji (ginger/tamarind sauce).

Step 1:

Place the tortilla on the plate. Spread the refried beans in the center. Put on the veggies.

Roll up. Using sour cream while rolling up the ends of the bread acts like a glue.

Step 2:

After it’s rolled up, drizzle the pulinji sauce over the top of the burrito per taste.

Step 3:

If you use guacamole it could be on the side.


Related Links:
See Nupur's Mexican Fiesta (a vegetarian version of Mole sauce included!)
Original Recipe- 8th post on Alaivani!

Thank you for reading and spending time on my blogs!