Yield: 1 servings
|1 \N||Tamarind; the pod|
|\N \N||Tamarind pulp|
Pod: Tamarind looks a little like a cinnamon-colored pod of broad beans.
Tamarind grows on tall trees and is peeled and seeded when ripe.
Pulp: The fruit is then squashed into bricks and this is how you buy it.
Juice: To make tamarind juice: break off 2 tablespoons tamarind from the block. Soak it in twice its volume of very hot water for a couple of hours.
Now, squeeze the pulp well or press it through a sieve with a wooden spoon to get out all the juice. It must be strained.
Extract: The juice can then be distilled and sold as a concentrate in a jar. To reconstitute, dissolve 1 teaspoon in any preparation for six servings.
Preparations: sauce, gravies, soups, stews, curries, sambar, rasam, etc.
Tamarind is often spiced and sweetened.
Taste: Tamarind has a very tart citric flavor; if you cannot find it, use a dash of lemon or lime juice instead.
Recipe by: Step-by-Step Indian Cooking by Sharda Gopal Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 21, 1998, converted by MM_Buster v2.0l.