Tamarind Pulp, Imli Pulp
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 5 cookbooks
This recipe has been viewed 23060 times
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|
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.