Tamarind Pulp, Imli Pulp
by Tarla Dalal
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Added to 5 cookbooks
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Tamarind Pulp is an essential ingredient in the preparation of South Indian dishes like Sambhar , Rasam , Ginger Pachdi and various other dal and vegetable preparations.
It lends the dish a classic tang that tickles the taste buds. You can make a batch of Tamarind Pulp and store it in an airtight glass jar in the fridge for a week, to use as and when required.
- Combine the tamarind and warm water in a bowl, cover with a lid and keep aside for 30 minutes.
- Rub the tamarind well using your fingers till all the pulp has been extracted.
- Strain the mixture using a strainer in a deep bowl.
- Use as required.
Nutrient values per tbsp
|Vitamin A||0.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0.2 mg|
|Folic Acid||0 mcg|
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