Tamarind Pulp ( South Indian Recipes)
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 19521 times
Just as tomatoes form the base for most north indian gravies, tamarind pulp is a vital raw material for most south indian gravy-like dishes. Instead of preparing tamarind pulp every time it is needed, you can prepare it in bulk and store in an airtight container in the refrigerator, to use as and when required.
- Clean and wash the tamarind and add ¼ cup of warm water.
- Allow to stand for 15 to 20 minutes and mash it lightly using fingers.
- Strain using a muslin cloth or a sieve (adding little water if required).
- Tamarind water: to make 1 cup of tamarind water, add ½ cup of water to the prepared tamarind pulp and mix well.
Nutrient values per cup pulp
|Vitamin A||7.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||2.8 mg|
|Folic Acid||0 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.