Tamarind Juice / Pulp is one Basic Ingredient Used In Different Dishes in Indian cuisine. The process of extracting the pulp / juice from tamarind is an easy process.
Different forms of Tamarind
Tamarind is sold as single small block or as a ready to use paste in most of the Asian / Indian grocery stores. In Indian cooking its widely used in sambar , kuzhambu’s , curries , gravies , rasam soup and the list goes on. The sour and tangy nature of the tamarind enhances the taste of overall dish.
Recipes Using Tamarind are posted here Ennai Kathirikai Kuzhambu Check it out.
Tips
*Tamarind paste which is sold in the Asian market are ready to use and is a simple way to use them in your recipes.
* Prepared Tamarind juice / pulp can be stored in the refrigerator for a week.
Ingredients
Instructions
Notes
*Without using a strainer you can extract the microwaved and cooled tamarind and water using your hands as a strainer and by placing a bowl underneath to hold the extracted juice.
*If you do not have a microwave you can also use boiling water to soak the lemon sized portion of the tamarind . After adding boiling water to tamarind, leave them for 10 to 15 minutes. Then squeeze them well using your hands or ladle and then extract the juice /pulp using the strainer or using your hands.
*You can also extract 2nd time using the leftover (remaining ) tamarind pulp in the strainer . And repeat the whole step from the beginning again to get as much of the flesh/ pulp from the tamarind. (This step is useful if preparing Indian recipes like rasam soup , kuzhambu, sambar).
* Prepared Tamarind juice / pulp can be stored in the refrigerator for a week.
*Tamarind paste which is sold in the Asian market are ready to use and is a simple way to use them in your recipes.