Cooking Basics - Homemade Tamarind Pulp - Freeze Tamarind Pulp

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. - Yotam Ottolenghi

One of the basic ingredients for cooking is Tamarind fruit. We usually need to extract the juice from it. Sometimes i feel hard on weekdays morning cook time. Morning cooking always busy and running out of time. I decided to go with some shortcuts for cooking basics. We can prepare tamarind paste and refrigerate it for one month. if you want for more shelf time prepare bulk quantity and you can store it in freezer.

Ingredients

• Tamarind Fruit – 1/2 kg
• Water – 1/2 liter
• Salt – 1 tsp

Method

1. Take tamarind fruit in a bowl.
2. Add water and allow it to boil. Once boiled switch off the flame and keep aside.
3. Wait until it warms and filter it. Press with spoon for extract the pulp.
4. Repeat this until you left with the hard seeds and strings of the fruit.
5. Now add salt to the pulp and mix well. Allow it to cool completely.
6. Transfer this to a glass container and freeze it. 

Boil tamarind in water and keep aside.

Take bowl, filter and spoon to drain the pulp.

Ready to filter

Left over with the hard seeds and strings of the fruit

Tamarind Paste is ready. Store and use anytime.

 

Note

• Use the left over hard pulp for rasam.
• Allow the mixture to cool completely before refrigerate / freeze.