Mix water and tamarind paste together until all lumps have been dissolved.
Add all other ingredients.
Microwave for 5 minutes, stirring halfway through.
Taste and adjust. You want a good mix of hot (cayenne), sweet (agave & Splenda), spiced (cumin & coriander) and tart (tamarind).
Serve with fritters, latkes, tater tots, french fries, or use as a glaze for grilled meats and cooked chicken wings.
If you're making this with tamarind pods, soak the peeled tamarind for 30 minutes and then using your fingers or a strainer, remove the tamarind pulp and discard the pith. Then proceed as recommended.
You can sub honey and sugar for the Agave and Truvia if you don't need to stay low carb.