How to Make Tangy Tamarind Pulp
Tamarind with its sweet and sour taste is crucial in flavouring many Indian dishes. This little fruit adds depth and warmth to otherwise one-dimensional food. Tamarind is found in many forms. You can find whole tamarind pods that have the shell intact, although these are not too common. Typically the tamarind fruit is sold dried and without the shell. It is packed into blocks and sold in packets. This is what we will need to extract tamarind pulp.
Yields: ½ cup or 5 tablespoons of pulp
- Bowl (for soaking)
- Bowl/ container for storage
You will need
- Dried tamarind - 30 grams or 2 tablespoons or 1 lime size ball
- Hot water - ⅔ cups
- Take a lime sized ball of tamarind in a small cup or bowl. Clean any visible dirt and remove any seeds from the dried fruit.
- Pour hot water over the tamarind.
- Cover it with plastic wrap or a lid and let it soak for 45 minutes to an hour.
- After soaking the tamarind will become soft and supple.
- Take a strainer with a bowl and pour the soaked tamarind into the strainer.
- Now push the pulp of the tamarind through the sieve.
- Squeeze the tamarind in your hands and try to remove as much of the pulpy portion as you can.
- Ensure you scrape off the bottom of the strainer as most of the pulp will have adhered there.
- Once you stir the whole mixture together you will have about half a cup of smooth tamarind pulp.
- Storage: This pulp is for immediate use. Whatever is not used should be refrigerated immediately and can be kept for 2 to 3 days.
You can also store this pulp long term in the freezer for 3 to 4 months.
- It is recommended that Tamarind pulp not be stored in plastic containers as it tends change the taste. Try to store it in steel or glass containers.
- Tamarind, like any other fruit can have more or less flesh on the fruit. If the tamarind you are using has less pulp then it will absorb less water. As such, the quantity of water should be adjusted accordingly.