Tamarind Paste

Posted on by tingleurtastebuds

Tamarind is an ingredient which we use on a daily basis in South Indian Kitchen. Yes we add them in sambar, chutney and lots more. So everytime soaking the tamarind and extracting the pulp is definitely a pain and it takes some time also. In this post am going to show you how to make tamarind paste at home. It definitely requires some of your time but this is worth doing as it can last for even 6 months, depending on the usage. My mom used to make this for me when I travel to Cairo. But here in Nairobi I get lovely tamarind and so I have started to do it myself. Sweet and light colored tamarind is the highlight here.

Make them once and then no worries for few months. Just take a spoon or two and just add it in your favorite sambar recipes or even in your gravies when & where it is required.IMG_6602

Hope you all will try.

Category: How to make/Homemade | Soak time: 1 hr | Prep Time: 30 to 40 mins | Heating Time: Atleast 30 mins 

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Ingredients

  • Tamarind – A block (Preferably with seeds and the strings)
  • Water – As needed.

METHOD

  • Take the tamarind block and put them in a pressure cooker and soak it with enough water for atleast an hour.
  • Then pressure cook them for 3 whistles.
  • After the pressure releases open and allow it to cool a bit.
  • Take a container with a sieve fitting on top.
  • Transfer the contents to the sieve and press to take the pulp from its strings and seeds.
  • Again take the remains back in a vessel and add little hot water and squeeze out the pulp again.
  • Do this until you just have the seeds and strings left out, i.e., until all the pulp is extracted.
  • Now boil the extracted pulp for at-least half an hour until it has become a bit thick. Switch off the stove.
  • Allow it to cool.
  • Transfer it into a container and store it in refrigerator.

Note :  Tamarind paste stays good in the refrigerator and its shelf life is increased if used properly. Do not put wet hand and don’t forget to put the paste in the refrigerator after using.

Getting a block of tamarind with the seeds and string makes it easier in taking the pulp than the ones without seeds and strings.

Soaking for a longer period also is good.

After every time, use hot water so that the pulp will soften to the maximum.

Using a pressure cooker helps extract the pulp to the maximum easily. Without using a pressure cooker also it can be done by just soaking and extracting the pulp.

Visual clicks

Take the block of tamarind.
Take the block of tamarind.
Soak the tamarind in a pressure cooker with enough water and allow it to soak for an hour.
Soak the tamarind in a pressure cooker with enough water and allow it to soak for an hour.
Pressure cook the soaked tamarind for three whistles and allow it to cool.
Pressure cook the soaked tamarind for three whistles and allow it to cool.
Set a vessel that can accommodate a seive in it.
Set a vessel that can accommodate a sieve in it.
Transfer the content and sieve the pulp as much possible.
Transfer the content and sieve the pulp as much possible.
The extracted pulp.
The extracted pulp.
After extracting transfer the leftover to a vessel and add little hot water.
After extracting transfer the leftover to a vessel and add little hot water.
After few mins sieve the pulp again.
After few mins sieve the pulp again.
Repeat this until maximum amount of pulp is extracted.
Repeat this until maximum amount of pulp is extracted.
Time to boil the extracted pulp. This helps to increase the shelf life of the paste.
Time to boil the extracted pulp. This helps to increase the shelf life of the paste.
This is the consistency at the start.
This is the consistency at the start.
After 5 mins it is starting to thicken.
After 5 mins it is starting to thicken.
Let it boil more.
Let it boil more.
It is getting thicker.
It is getting thicker.
Switch off the stove after it thickens.
Switch off the stove after it thickens.
This is the consistency required. Allow it to cool sown and then transfer to a clean container & store it in the refrigerator.
This is the consistency required. Allow it to cool down completely and then transfer to a clean container & store it in the refrigerator.

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The Tamarind Paste is ready. Use the tamarind paste in any gravy without having to do the extraction each and every time.