1 1/2 cup water
1/3 cup tamarind
1 tablespoon corn flour
1/3 cup Sugar
1 teaspoon fennel seed powder
1/2 teaspoon paprika
1/2 teaspoon salt
Soak the tamarind for around half an hour.
Heat the 3/4 cup of water in the sauce pan. Put the soaked tamarind in the water and then cook for 5 minutes till boil in medium high flame.
Mix strongly the tamarind so it will be thick juice and after 5 minutes tamarind will be mixed with water. Turn off the stove. Wait for 10 minutes for the tamarind to cool down.
Strain the tamarind juice. Put the tamarind juice in the sauce pan to cook in the medium heat. Cook for 5 to 7 minutes.
While the mixture is cooking, add the salt, paprika, grounded fennel and sugar.
When the mixture reaches the boiling stage, mix the cornflour with 2 table spoons of water and pour. Add the remaining water. Reduce the heat to low and stir continuously to revert the lumps. Cook for 2 more minutes.