Tamarind Paste


Serves: 5

Ingredients

6 ounces , shelled fresh tamarind, pods with seeds or 5 ounces tamarind pulp without seeds
1 1/2 cups warm water

Directions:

1. Soak the shelled tamarind pods or pulp in 1 cup of the water, 1 to 2 hours to soften. With your fingers, gently rub and mash the tamarind to loosen the pulp from the fibrous parts and to separate any seeds.

2. Discard the seeds and pass the softened pulp through a fine-mesh strainer or a food mill to make a smooth paste. (I prefer the food mill, especially when preparing large quantities). Remove the fibrous leftovers to a bowl, mix the remaining 1/2 cup water into the pulp and mash once again. Then pass through the sieve or food mill to extract more paste. Mix into the already extracted paste. Store in an airtight container about 1 week in the refrigerator or freeze measured amounts into ice cube trays and store the cubes in zip closure bags up to 6 months in the freezer.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Tamarind Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
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Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese




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