Tamarind Water, Imli ka Paani
by Tarla Dalal
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Added to 33 cookbooks
This recipe has been viewed 27913 times
Tamarind has a unique tang, which is quite different from lemon, tomatoes or other tangy ingredients. From dals and curries to gravies and South Indian dishes like Sambhar and Rasam, tamarind water is a great value add.
You can make a batch of Tamarind Water and store it in an airtight container in the fridge for around a week.
- Combine the tamarind and warm water in a deep bowl, cover it 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 cup
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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