Tamarind is a essential part of south Indian cuisine. Tamarind pulp is used in the preparation of sambhar, rasam, thogayal, chutney, sauce, chaat and many more! Tamarind pulp is widely available in the market in the form of pressed cake with seeds and fibers. The seedless paste is also available nowadays but it is almost thrice the price of the pressed cakes plus a lot preservatives are added to retain the freshness for long time. In Indian cooking, part of the tamarind is torn from the pressed cake and soaked in hot water and juice is extracted and filtered which is then added to the recipe.
However, the tamarind paste can be added directly thus eliminating the time for soaking and makes the whole process simpler. This version of tamarind paste can be stored in the refrigerator for months with zero added preservatives.
Here’s my simple method of making and storing tamarind paste.
Tamarind Pulp Ice Cubes Recipe | What Is The Recipe Of Tamarind Pulp Ice Cubes
- Tamarind – 50 gms
- Water for soaking
Wash tamarind to get rid of the dirt and grit.
Soak in drinking water (till it’s just covered) until soft and pliable.
Now with your hands, mash the pulp in water.
Pass everything through a sieve to separate the pulp from the skin and seeds.
Put the pulp in an ice cube tray.
Freeze and transfer to a zip lock bag. Use when required.