Namaskar. Welcome to nishamadhulika.com.
Today we will make Tamarind pulp.
It can be made very easily.
If made once and stored in fridge,
then you can add it to any chutney, sambhar,
or use it anywhere for tanginess.
Let's start making tamarind pulp.
To make pulp here we have 200 gms tamarind pulp.
You can find it packed such at any grocery store.
Its skin is removes, though it still has,
seeds and fibres in it.
Firstly let's break tamarind into small pieces,
and soak in lukewarm water for 2 hours.
We had previously soaked the tamarind,
on soaking it becomes soft.
We will mash it with hands,
i. e separate the pulp from fibres.
Tamarind is mashed for 3 to 4 minutes,
pulp has separated from the fibres.
Take out the fibres from it by hand.
Most of the tamarind fibre is separated.
Now strain the pulp.
Here we have a strainer, put the pulp in it.
Take a big spoon, strain the pulp with its help.
To soak tamarind 2 cups lukewarm water was used.
There is pulp in the bowl.
The strainer has seeds and fibre, it still has pulp.
Press and remove fibres with hands as previously.
It is pressed conveniently by hands.
The pulp is dense,
rotate, press with hands and take out.
Remove the fibre that is left.
Scrap the pulp on the strainer with spoon in the bowl.
The fibre still has a lot of pulp in it.
If desired, add 1 cup lukewarm water,
put to flame, then press likwise.
then strain and take out more pulp.
You can fill it up in container, keep in fridge.
If you wish add it to sweet chutney, tangy chutney, sambar,
or use the pulp anywhere,
then add some lukewarm water,
mash strain and use it.
Keep it aside.
If you want to store for a long time,
then you need to make it more dense.
Put it in pan.
Stir and cook it on medium flame until dense.
If it splutters reduce flame.
Pulp is boiling, stir and cook it to prevent spluttering.
It cooks and becomes dense quickly.
Pulp is quite dense.
If you drop it and check.
It falls as a lump and is not of pouring consistency.
Pulp is ready.
Turn off flame and let it cool.
Pulp has cooled down, take it out in a bowl.
On cooling pulp has become more dense.
Imli pulp is ready, it is quite good.
It can be made very easily.
On cooling keep it an air tight container,
keep it in the refrigerator.
You can keep this pulp and use it for upto 3 months.
Whenver you want some tamarind pulp in
sweet chutney, tangy chutney or sambhar,
then take out as much pulp as needed from the container,
use it, and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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