![]() Mix - Now in a saucepan with medium heat, pour the tamarind pulp and give it a good mix.Scrape off any remaining pulp attached to the bottom of the strainer Scrape - Add the remaining ¼ cup of water to the strainer and squeeze the leftover pulp from it.Mix well with a spoon to extract the pulp alone Filter - Now filter the pulpy tamarind mixture using a strainer.Mash the tamarind fruit with your fingers and remove the seeds and pulp. Mash - Open the lid and the tamarind fruit should be soaked well by now.Close the bowl with the lid for the best results Soak - Now soak the tamarind fruit with 2¼ cups of water for about 15 to 20 minutes.Make sure to remove all the leftover shells if any (skip this step if you are using the seedless tamarinds that are without shells) Discard Shells - Take the whole tamarind pods and remove the shells, and discard the thread-like fiber.The recipe yields up to 32 servings calculating 2 tsp per serving.įollowing are the high-level instructions to make this recipe but for detailed step-by-step instructions with photos and video, please check out the recipe card below. The recipe I have shared here is Tamarind Paste, an essential ingredient used in Indian, Thai, and Chinese recipes. I would suggest you choose the tamarind pod that is naturally free from stones, mud, and other adulteration.įor a detailed ingredients list, please check out the recipe card below. Tamarind - Fresh tamarind pods or seedless tamarind pulps that come in blocks.The ingredients you will need to make the Tamarind Paste are pretty simple and you might find them easily in Asian or Indian grocery stores around. It can be used in curries, stir-fries, soups, and also for making candies, desserts, and drinks. Tamarind Paste is usually made with ripe tamarind pulp that is soaked in water, mashed, filtered, and boiled for a few minutes. It is one of the essential ingredients used in most Indian, Thai, and Chinese cooking. Tamarind Paste is a thick, sticky, sour, and tangy condiment. Hence they are widely used in their cooking to enhance the authentic flavor and taste. Countries like India and Thailand are also the major cultivator of this tamarind fruit. Tamarind Pulp, puree, paste, or extract is widely used in Indian, Thai, Chinese, and Filipino cuisines in most of their savory and sweet dishes. It is usually sharp and intensely sour when it is not ripe. It produces a pod that has a sour, tangy, and mildly sweet pulp with seeds when ripened. Tamarind is a leguminous tree that is widely grown in the Asian and African Continents. Difference Between Tamarind Puree, Concentrate, Pulp, & Extract.This post also covers the best substitutes for Tamarind, where to buy tamarind paste, and the difference between paste, puree, pulp, concentrate and extract, etc. This homemade Tamarind Paste stays good for up to 2 months in the refrigerator and tastes great in curries, stir-fries, soups, candies, desserts, and drinks that call for it. I have also shared a detailed video of this recipe below to make the making process visually and clearly. The recipe I have shared here shows you how to make Tamarind Paste with easy step-by-step instructions for you to try and enjoy at home. It is one of the essential condiments used in most Indian, Thai, and Chinese cooking. Garnish with some extra sesame seeds and serve hot with a lentil dish and plain white rice.Tamarind Paste is a thick, sour, and tangy Asiancondiment. ![]() Halfway through, add the cherry tomatoes. Cook for 10 to 12 minutes or until the potatoes are cooked through. ![]() Stir to mix well and cook on low heat with the lid on.Cook while stirring for a minute or two and then add the potatoes. ![]() Add the tamarind curry mix as soon as the curry leaves begin to sputter.Add the curry leaves after around 30 seconds. Once hot, lower the heat to medium and add the asafetida, nigella, and fenugreek seeds. Drain the water and let the potatoes cool. If you insert a knife through the potatoes and it goes through with ease, the potatoes are cooked. Simmer the potatoes on medium-low heat until they are cooked through but don’t fall apart, 10 to 15 minutes. In a pan, place the potatoes in enough water to just cover them.For the tamarind curry paste, in a large bowl, mix together the tamarind paste, tomato paste, ketchup, garlic, ginger, sesame seeds, cumin, chili powder, chili flakes, sugar, water and salt. ![]()
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