Tip – Tamarind Paste / Pulp

Taking out Tamarind Paste or Pulp from Tamarind may be one of the easiest things for some but not for some! The store bought paste jars are really convenient to have around but if you follow a few easy steps – it can be just as simple for everyone.

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0 thoughts on “Tip – Tamarind Paste / Pulp

  1. After you filter the Tamarind juice, boil it for some time try to make it a thick paste so that it stays for more than a month

  2. Hi Hetal/Anuja

    I would like to know how much tamarind concentrate to be used for sambar for 2 people.. i have got swad tamarind concentrate?

    Also this may seem irrelevant to this topic but can i use madras curry powder for north indian subzis instead of gram masala.. the ingredients look more or less same to me.. Your suggestion would really be useful.. Your site is really great!!

    1. Hi Arthi,

      The sour flavor that tamarind provides is a very personal taste. Also, different brands of tamarind concentrate are different in the sourness. I would suggest you start with about 1 tsp of the concentrate and then taste it and adjust if you need to.

    1. ur cooking items are real good and tasty good keep it up and help us to cook good for our family .just help me to get ur veidoes without stopping fequently bye thanks once again

      1. Hi Bharathi,

        Maybe there is a problem with your internet speed/connection. You could let them buffer all the way before playing the video…it should help.

  3. iam from kerala(calicut) we use it for fish curries,actuly we have 2 type of fish curries red and yellow with coconut we use the past for both curries its not change the colour of the curry,ts tip is helpful for me thank you guys,god bless,

  4. Oh !well if the made paste darkens the food..off it goes to the bin!! Sadly I just bought a large jar of it.I just dont feel comfortable with any curry looking dark, thank you for the tip. Much obliged.

  5. Can’t find a email to to send a personal request. So dropping it here, can you add slow cooker Indian recepies too? That would be helpful. – Suj

    1. Hi Suji,
      We are trying to make that fit into our schedule. Slow cookers take a long time and we are always under time pressure – but we are trying to see if there is a way around it. Thanks for your support and understanding…

      1. Thank you for the reply Anuja. Liked in FB too. This is the first time i am posting, but have tried lot of recepies from your site, and some of the hits of them are gobi manjurian, kulfi (made the white as well as mango kulfi), the Tres Leches Cake for my daugther’s 2nd birthday. The cake was huge hit for my son and he even wrote about that at his school :)-. Let me know where to send(email), i can send some recepies for slow cooker. You can look at it when you have time…

  6. Nice tip… I would like to add to it. When I get the complete bar, I microwave it for 1 to 1.30 minutes, cut it into chunks(of different sizes) and store it in refrigerator in a airtight container. It has been sitting in my refrigerator for more that 6 months and it is still good to use.

  7. At our local asian store, they sell “sweet tamarinds”.
    Do they really taste sweet? I cant imagine, because the normal ones are so sour.

  8. Hi,
    Nice tip but I just pop both Tamarind and water(just covering tamarind) together in microwave. According to the quantity increase timing(for lime sized tamarind I keep 45Sec on high). Pulp it after 1~2 mins.

  9. Hi Hetal n Anuja,
    I just love watching ur show………one more tip regarding to this tamarind pulp …..after staining it u just boil it once n pour in a glass container put some salt on the bottom n top of that pulp …..u can store it for a month….

  10. I love your show and watch the videos and do several of your recipes…so good..
    Now – about Tamarind…I was shown to but the paste in a large bowl and add hot water to cover and let it sit all day on the counter ( or overnight)… it slowly but thoroughly softens the pulp. Then hand mash and squeeze to separate tough bits and seeds. Then using a LARGE strainer (metal mesh but about 5 times the size of the one you used) gently press the pulp though. Discard chunky tough bits and rub hands/fist around inside of strainer. This method does not usually require additional water so does not dilute. And no cooking…so stays TART and zinggy!

    1. Hi Mary,

      If you have a rather large strainer, it would definitely help. We showed a regular tea strainer because that is what most people have at home.

  11. Hi Anuja and Hetal,
    I recently bought what is known as “wet imli”. It is not the dried type you have, but not the paste. Unfortunately, now I don’t know how to use it. Have you ever used this type before, and is it stronger, or do you have to add water?

    1. Hi Judy,

      The wet tamarind is pretty much the same as what we just showed. It is very convenient but may work out to be more expensive than doing it yourself. It is not as concentrated as the other concentrated tamarind pastes that are available. No need to add any additional water to it.

  12. U know what i put tamarind and water in a pressure cooker and do 1-2 whistle that works better than boiling in microwave, tamarind gets more softer and pulp comes out easily.

  13. Hi-FYI- A friend of mine, makes this and puts it in ice cube trays. Once frozen, she removes and puts them in ziploc and uses accordingly. She has even given me a bag.

  14. Hello Hetal and Anuja,
    Great tip!
    Even though you not asked I am giving the suggestion of using Pressure Cooker. Just add water to dry tamarind and allow the cooker to whistle three times, turn off the stove and allow it to cool down before opening. Strain it and freeze up to months.

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