Tamarind Water, Imli ka Paani
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 33 cookbooks
This recipe has been viewed 37108 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|
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.