Tamarind Pulp ( South Indian Recipes)

Tamarind Pulp, one of the basic ingredient in many South Indian dishes.

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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.

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Tamarind Pulp ( South Indian Recipes) recipe - How to make Tamarind Pulp ( South Indian Recipes)

Soaking Time:  15 to 20 mins.   Preparation Time:    Cooking Time:    Total Time:     Makes 0.5 cup pulp.
Show me for cup pulp.

1/3 cup deseeded tamarind (imli)
1/4 cup warm water
  1. Clean and wash the tamarind and add ¼ cup of warm water.
  2. Allow to stand for 15 to 20 minutes and mash it lightly using fingers.
  3. Strain using a muslin cloth or a sieve (adding little water if required).
  4. 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
Energy191 cal
Protein2.2 g
Carbohydrates50 g
Fiber0 g
Fat0.5 g
Cholesterol0 mg
Vitamin A7.2 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C2.8 mg
Folic Acid0 mcg
Calcium59.2 mg
Iron2.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium22.4 mg
Potassium504 mg
Zinc0 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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