TAMARIND PULP
Making tamarind pulp way ahead , make things easier while making curries that needs them.
Ingredients
- 125 gms cup tamarind(wet or dry will do)
- 2 cups boiling water
Method
- Take tamarind in a bowl and pour boiling water on it . Keep it aside for atleast 2 hours or preferably overnight.
- After it's nicely soaked in water. Use your hands to loosen the tamarind and mix in well with the water.
- Take a little tamarind mixture and strain it through a sieve. Use a spatula to push the pulp through the sieve.
- There will be a lot of pulp underneath the sieve. Using the spatula , wipe it into the bowl.
- Squeezing the pulp out , seems like a never ending saga . No matter how much you squeeze out there will be more to squeeze again. Do not wait till the last bit. You will end up squeezing out the dirt and stones into the pulp. When you feel like you have done squeezing , transfer the residue to a bowl. Filter the next batch of the tamarind mixture.
- Repeat until done.
- You will get a little over 1 cup of tamarind pulp.
- Store it in a plastic container in the fridge. It will keep only for a week in the fridge.
- So I freeze it in ice trays and store it in the freezer.
- The frozen cubes can be taken out and store in a plastic container and used as required. In my ice tray 1 cube is exactly 1 Tbsp.
RESIDUE
- The residue can be mixed with 1/2 cup of water and a watery pulp can be squeezed out , sieved and kept in the refrigerator . I use only the top part of this liquid and discard the rest because there will be dirt and stones at the bottom .It should be used within a week.
- Discard the residue after this.
NOTES
- The tamarind pulp will be good only for a week in the fridge , so I freeze majority of the pulp and keep very little in the fridge.
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