Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, how to make tamarind pulp & freeze it. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
How to make Tamarind Pulp & freeze it is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. How to make Tamarind Pulp & freeze it is something which I have loved my entire life.
Recipe: How to make tamarind juice! How to Grow Tamarind from Seed So I started making it from tamarind pulp.
To begin with this recipe, we have to prepare a few components. You can cook how to make tamarind pulp & freeze it using 2 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make How to make Tamarind Pulp & freeze it:
- Prepare 1 Lb/About 500 grams Imli/Tamarind
- Get 4 Cups water
These blocks of tamarind pulp are the tamarind fruit pods stripped of the outer husk and compressed tightly together. Sometimes the seeds are removed, but Next cover, the pulp with boiling water. You'll need about a cup of water for every cup of tamarind pulp. (Sorry - this is where the pictures become. How to turn a block of shelled tamarinds into tamarind pulp or tamarind concentrate that's ready to be used in Thai recipes.
Steps to make How to make Tamarind Pulp & freeze it:
- Place the Tamarind in a medium bowl.
- Pour 4 cups water. Let it soak covered overnight.
- Place a colander on top of a large bowl or measuring cup. The colander should sit nicely on the rim of the bowl so that your hands are free & the base of the colander doesn’t touch the base of the bowl in order to collect the pulp easily.
- Transfer the Tamarind along with some of the water into the colander.
- Add the rest of the water little by little & keep rubbing the Tamarind against the colander & keep squeezing out the pulp.
- Do not discard the fibers that are left after squeezing out the pulp. Make Imli ka khatta-meetha Achaar out of it.
- To freeze:
- Pour the pulp in standard ice cube trays. - Freeze overnight. - Transfer the frozen cubes to a Ziplock Freezer Bag.
- Makes about 30 cubes of 2 tablespoons each.
- Don’t forget to write the date on the bag with a parmesan marker before filling the bag. Put the bag back into the freezer. - Stays good up-to 12 months or so.
- Use as & when required. - No need to thaw. Add it directly to your food while cooking. Melts in a few seconds.
One major ingredient in the Thai cuisine is the pulp of dried mature tamarinds. It's one of the most prominent souring agents right up there with lime juice. Tamarind Definition: The pod of a tropical tree of the containing seeds in an acidic, juicy pulp that is used to flavor a variety of foods. Tamarind is such a basic ingrediant in indian cooking. No recipe is complete without this awesome fruit.
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