Tamarind Paste Recipe, Homemade Tamarind Paste

Jump to Recipe

• Share on WhatsApp
• Share on Pinterest
• Share on Twitter
• Share on Facebook
• Share on Instagram
• Share on YouTube

Tamarind paste is a very common ingredient in South Indian Cooking. Its one of the main souring agents that is used in a lot of recipes. Making Homemade tamarind paste is very easy and has a very long shelf life. Its worth the effort and can come in handy in everyday cooking. Here is how to do it. Tamarind Block bought from shops usually comes along with the seed. We need to remove the seeds and the hard fibre before making the pulp. I like to remove the seeds before cooking as it makes for storage after cooking easier.

Take the tamarind and break the tamarind block into bits. Try removing the seeds and the thick fiber. Set aside. Discard the seeds and fibre. NOTE: Try to buy already cleaned tamarind that has very few fiber and seeds.

Take a pressure cooker and add in the cleaned tamarind and water. Cook for 15 minutes in low flame. After 15 minutes, remove from heat and wait for the pressure to release naturally.

Wait for the tamarind mixture to cool slightly. Blend to a puree and bottle it and use it as required. The blending will work only if the tamarind mixture is free of seeds and fibre.

NOTE: If you think there are lots of bits and pieces of fibre or seeds after cooking, strain the tamarind puree in a colander with wide holes. Do not grind to a paste. Instead, strain in a colander.

A Note on bottling. # Do not store the tamarind in metal containers as it might react. Its advisable to store the tamarind pulp in a glass or a ceramic jar, the one that does not react.

The Tamarind pulp can be stored in the refrigerator for months.

How to use The tamarind pulp can be substituted in recipes that call for tamarind to be soaked and made into a pulp. Add a teaspoon for every inch or marble size of tamarind asked for in the recipe.

Print clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Ingredients

Scale 1x2x3x

• 250 grams Tamarind, cleaned
• 500 ml water

Cook Mode Prevent your screen from going dark

Instructions

1. Take the tamarind and break the tamarind block into bits. Try removing the seeds and the thick fiber as much as possible. Set aside. Discard the seeds and fibre.
2. Take a pressure cooker and add in the cleaned tamarind and water. Cook for 15 minutes in low flame. After 15 minutes, remove from heat and wait for the pressure to release naturally.
3. Wait for the tamarind mixture to cool slightly. Blend to a puree and bottle it and use it as required.

Notes

This recipe has been adapted from the OPOS cooking manual written by Ramakrishnan. The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Basics
• Cuisine: Tamilnadu

• Share on WhatsApp
• Share on Pinterest
• Share on Twitter
• Share on Facebook
• Share on Instagram
• Share on YouTube