Welcome Kamolini Sewpal

 picture of Kam Sewpal

Kamolini Sewpal
[Photographer: Shyam Pather]

Meet Kam Sewpal, my sister-in-law, a loving person and a skilled homemaker, cook, baker & an ex-school teacher. She has 2 beautiful daughters, charming and caring sons-in law & 2 lovely grandchildren. Together with her husband, Rishi, (my brother), they are very a close family unit, providing reciprocal support to each other. Kam and Rishi spend a great deal of time with their grandchildren, also taking care of them after school, until they are fetched by their parents.

They live in Durban, South Africa. Despite some health problems, Kam loves to entertain & you can be assured of a spread of delicious food with unique flavors at her table. She makes a range of pickles and sauces as well as curries, starters, meat and vegetarian dishes. Kam is also adept at handcrafts, knitting & is a very talented seamstress. A few years ago Kam was the winner of recipe contest run by a very well know South African, arts, crafts and recipe Magazine, Your Family.

We feature a few of Kam's recipes including her Tamarind Carrot Chutney which is absolutely delicious. It is a firm favorite of everyone in the family. Kam very kindly shared this recipe with me several years ago and I have made it successfully as well. Very recently my guests enjoyed this chutney with horsd'oeuvres and with their main meal as well. Almost everybody who tastes this chutney/sauce asks for the recipe. Here is Kam's recipe for Tamarind Carrot Chutney.
For more of Kam's recipes check:
Kam 2: Kam's Hot Roasted Jacket Baked Potatoes with Pesto
Kam 3:Kam's Stuffed Karela


  • ½ cup oil
  • 1tblsp. mustard seeds
  • 1tblsp. fenugreek (methie seeds)
  • 1tblsp. cumin(jeera) seeds
  • 6 dry chilies
  • 1 cup minced onion
  • ½ cup garlic coarsely crushed
  • ½ cup green chilies
  • 4 cups tamarind juice (thick)
  • 2 tsp. turmeric
  • 2 tsp. chili powder
  • Salt to taste
  • ½ cup coconut grated(optional) I used the coarse dessicated coconut
  • 1 cup carrot coarsely grated
  • Handful of curry leaves
  • ½ cup sugar (adjust if you prefer less)


  • Heat oil and fry mustard, fenugreek (methie), cumin (jeera) and dry chilies for 1 minute
  • Add onion, garlic, green chilies & fry for 5-7 min.
  • Next add turmeric, chili powder, tamarind juice and salt.
  • Lower heat and cook until thick.
  • Stir in coconut, carrot, curry leaves, sugar and remove from heat.

You may buy tamarind in a block form from Asian and Indian grocery stores. To remove the pulp, soak the block of tamarind in hot water. When water cools, mash down the now soft tamarind and loosen it. Put a large sieve over a clean bowl and take handfuls of mashed tamarind and gently rub through sieve to extract the pulp. Soak the remains in water again and repeat the process until you don't get any more thick juice. Discard the seeds and remaining residue. What comes through the sieve is the pulp you will use to make the chutney. You can also use the tamarind concentrate if you wish to skip the stages of extracting the pulp. The results are still good with this kind of tamarind.

If you live in an area where you cannot find curry leaves, just ignore this step. This quantity yields a large amount of sauce. If you prefer to make smaller amounts just adjust the quantities to your requirements. Refrigerate the chutney which will last for several weeks. You will gets lots of compliments with Kam's sauce. For more of Kam's recipes check:
Kam 2: Kam's Hot Roasted Jacket Baked Potatoes with Pesto
Kam 3:Kam's Stuffed Karela

If you have problems accessing these products or have any questions at all, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact

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