Tamarind Pulp Recipe This is a very useful recipe as you make it once and can use it for about 3 months by store it in refrigerator. This is one of the souring agent which makes your dish more delicious and mostly used in Indian curries. Although they are also available in super markets but I don’t like them as they contain mud, stones and has a stinky smell. I always make this pulp at home and uses homemade tamarind pulp. The pulp which I am going to make is too thick in consistency as whenever you wanna use it just take a spoonful of pulp and add clean water in it and dilute it, the pulp is then ready to use. So let’s know how to make it.
Necessary Ingredients Required For Tamarind Pulp
- Tamarind (Imli) = 200 gm
- Water = as required
Instructions For Making It
I am using seedless tamarind here but if you don’t find that, then you can simply take seed tamarind.
For this, take a bowl and break tamarind into small pieces and then add 2 cups of warm water in it.
Make sure tamarind gets soaked perfectly in water. Let it soak for 2 to 3 hours in water.
If you are using seeds tamarind then discard all the debris or stones and clean it well then soak it in water.
After the mentioned time, mash tamarind in water with your fingertips so that all its pulp gets into the water.
Remove the debris or stones if it presents there.
Mash it as much as you can to get all the pulp from it.
Now filter the pulp until it comes out to be clean.
Take a pan, add this clean pulp in it and then let it cook till it turns thick in consistency.
This will take 5 to 7 minutes in thickening. Cover it in between so that it does not splash out. Make sure you stir it i between.
Ones it turns thick, turn the flame off and keep aside for cooling. After cooling, transfer it to a jar or any container.
Your homemade tamarind pulp is now ready. Use it whenever needed.