Tamarind Pulp | Chintapandu Gujju
Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna
Tamarind pulp is useful additive in preparing many items such as pulihora, pulusu (except fish pulusu), sambar or chutney. It can be easily prepared at home and pre-prepared paste helps reduce the total cooking time for many dishes. It is ideal to prepare with new tamarind which is available in February or March. The prepared paste has a shelf life of four months in a freezer.
Preparation Time: 2 hours
Shelf life: 4-6 months in freezer
1 bowl measuring: 250 ml
Quantity: As required
Ingredients
Seedless Tamarind (Chintapandu): 1 bowl
Turmeric Powder: 1/2 tbsp
Salt: 1 tbsp
Mashed Jaggery: 1/2 tbsp
Oil: 1 tbsp
Water: 3 bowls
Procedure
Step 1: Soak Tamarind in 3 bowls water for half an hour
Step 2: Add Salt to it and boil
Step 3: Let it boil until Tamarind is cooked
Step 4: Let it cool and filter it in a strainer
Step 5: Boil the filtered Tamarind water again by adding 1/2 tbsp Jaggery, 1/2 tbsp Turmeric and 1 tbsp Oil
Cook for 15 min in low flame, till it comes to paste like consistency
Tamarind paste is ready. Let it cool and store in any airtight container in a freezer :)
Comments powered by CComment