This year has been a very rough ride to me. I had to visit india for around 4months & was arranging all the essentials things for my husband to cook. I made this tamarind pulp of 2 boxes & freezed one, while refrigerated the other. It's still good till date.
Ingredients
1 Cup Tamarind
2 Cups water
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- Take tamarind in a bowl & deseed it if any.
- Next clean it with runny water to remove sand stuck to it.
- Next in a vessel take tamarind & water. Bring it to boil.
- Cook till the tamarind becomes soft for around 10mins on low heat.
- Switch off heat & allow it to cool.
- Once it is cool blend it to a smooth paste.
- Transfer the pulp to a air tight container & refrigerate it.
- It will last for at-least 2 months.
- Freeze it if your vacationing or if you have made excess of it.
Use it as wanted.
I don't like to handle tamarind (the skin on my fingers starts breaking), so its been store bought tamarind paste for a long time now. Thinking of doing this at home once to see if it works for me!
ReplyDeletewow thats a very very useful post dear :) wonderful captures !! :)
ReplyDeleteI do my tamarind pulp,very handy they are na.. I'll add some turmeric powder and salt in my pulp...
ReplyDeletetamarind pulp is a mainstay at home...we use it in so many things...great to have it homemade :-)
ReplyDeletei make tis one in pressure cooker.. bfully prepared..
ReplyDeletevery helpful post!!!
ReplyDeleteSowmya
I keep this in the fridge for everyday use. Very convenient and saves lot of time too.
ReplyDeletewe hardly use tamarind..so normally this pulp is not required , but surely a useful post.
ReplyDeleteWow this is a great way to store tamarind pulp. Thanks.
ReplyDelete