Rashmi Sharma Recipe for tamarind paste with illustrations of each step. Today, it is simple to make every staple component for south Indian cuisine at home. This greatly facilitates your daily cooking.
Tamarind is a fundamental component of Indian cuisine. Without this fantastic fruit, no recipe would be complete. This gravy’s acidity elevates any sauce. The only challenging part is getting the juice out of this. It is soaked, the pulp is squeezed out, and then it is strained. I really struggle when there isn’t any time available. I therefore developed a homemade pulp recipe that greatly simplifies your life.
It is also incredibly simple to make. You can use this jar whichever you like and store it in the freezer.
Tamarind Pulp Ice Cubes Recipe | What Is The Recipe Of Tamarind Pulp Ice Cubes
Ingredients
- Tamarind – 50 gms
- Water for soaking
Instructions
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Wash tamarind to get rid of the dirt and grit.
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Soak in drinking water (till it’s just covered) until soft and pliable.
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Now with your hands, mash the pulp in water.
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Pass everything through a sieve to separate the pulp from the skin and seeds.
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Put the pulp in an ice cube tray.
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Freeze and transfer to a zip lock bag. Use when required.
How to Use Tamarind Pulp Ice Cubes:
- In Curries and Sauces: Drop one or two cubes of frozen tamarind pulp into curries, stews, or sauces to add tanginess and depth of flavor.
- For Chutneys: Use the frozen cubes to quickly make tamarind chutney by melting them and mixing with sugar, salt, and spices.
- In Soups: Add a couple of cubes to rasam or sambar to enhance the tangy flavor.
- For Drinks: You can dissolve a tamarind cube in water to make a refreshing tamarind drink (like imli pani), or mix it with sugar and ice for a tangy iced beverage.
- In Marinades: Use tamarind pulp cubes as part of marinades for meats or vegetables for a tangy kick.
Tips:
- Tamarind paste or concentrate: If you use store-bought tamarind paste or concentrate, you can directly freeze it in cubes. Just make sure to dilute it with a little water before freezing to achieve the right consistency when thawed.
- Portion Size: If you’re unsure of how much tamarind to use per dish, consider using a tablespoon or teaspoon as a standard portion. This will help you measure out the exact amount needed when cooking.
- Flavor Adjustments: You can adjust the tanginess of the tamarind pulp before freezing by adding a little more water if it’s too concentrated or thick.
By making Tamarind Pulp Ice Cubes, you’ll always have fresh tamarind ready to use in your recipes. This method saves time and ensures you don’t have to buy tamarind paste or tamarind concentrate every time you need it. It’s especially helpful for quick curries, chutneys, and sauces, and perfect for adding a burst of tangy flavor to any dish!
