How to Make Tamarind Paste: Easy Recipe
A very important ingredient in South Indian cooking, tamarind paste is one of the essential souring agents that is used in a lot of recipes. It has a long shelf life and can be easily made at home. It can be very useful in everyday cooking. So how do we go about making it? Let's take a look.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 1 jar
Ingredients
- 250 gms dried tamarind
- 500 gms water
Instructions
- To make tamarind paste, purchase 250 gms of dried tamarind pods, roughly 20-30 pods per batch of paste.
- Separate the fruit from the hard outer pod and remove the seed in each pod.
- Add the fruit to a saucepan and heat to a boil. Cook for about 10 minutes, until the fruit is soft.
- Press the boiled fruit against the sides of the pan, dissolving as much as possible into a paste.
- Allow the mixture to cool for 10-20 minutes before storing in a glass, airtight jar.
- The finished product should resemble molasses before use.
Notes
Once you have your tamarind paste prepared, you can use it in a variety of meals in your daily diet, including as a popular ingredient in chutneys, stews, and curries, as well as vegetable and noodle dishes. It is a popular addition to hot and sour soups and an ingredient in marinades. It is also added to refreshing, healthy shakes, often complemented by coriander seeds, cardamom, dates, honey, and cloves.