Serves: 5
1. Soak the shelled tamarind pods or pulp in 1 cup of the water, 1 to 2 hours to soften. With your fingers, gently rub and mash the tamarind to loosen the pulp from the fibrous parts and to separate any seeds.
2. Discard the seeds and pass the softened pulp through a fine-mesh strainer or a food mill to make a smooth paste. (I prefer the food mill, especially when preparing large quantities). Remove the fibrous leftovers to a bowl, mix the remaining 1/2 cup water into the pulp and mash once again. Then pass through the sieve or food mill to extract more paste. Mix into the already extracted paste. Store in an airtight container about 1 week in the refrigerator or freeze measured amounts into ice cube trays and store the cubes in zip closure bags up to 6 months in the freezer.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tamarind Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
