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Tamarind Paste for Easy Cooking

Discussion in 'Recipe Central' started by vinu, Jun 30, 2005.

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Jul 24, 2013 #11

CHINCHILLA Gold IL'ite

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Re: Yet another method to make tamarind paste!

Chitvish said: ↑

Take about 500 gms tamarind & clean it very well-remove seeds , threads etc as far as possible. Soak it in enough water to soak completely in a small pressure cooker. Add 1/2 cup salt & 1 tsp turmeric powder. Pressurise it for one whitle & switch off. Open after 2 hrs & pass it through kitchen machine(like how we do with fruits to remove seeds etc). Or put it in a blender, if necessary adding some more water& strain. Discard the top portion or fibre part. It should be of thick sauce consistency to preserve for 2 months inthe fridge. If it is not thick enough allow it to evaporate by cooking on a stove or microwave. You can directly add to any dish since it is already cooked & there won't be any raw smell.
cv
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Thank you ma. You are my saviour meaning i 'm going to follow your other receipes to the T since guests are arriving from India. i want to make them happy with my cooking.

CHINCHILLA, Jul 24, 2013

CHINCHILLA, Jul 24, 2013

#11

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