This is the first time I am making tamarind paste. I usually put the dry tamarind along with water, in the microwave for a minute or two to soften. Then, I will strain and use it for sambar, rasam, etc. But, when our microwave stopped working recently it was becoming a chore to boil water on the stove to soften the hard tamarind. That was when I decided to make the paste in bulk and it has certainly simplified a lot of gravies. Adding a tsp or two of the paste is so much easier than dealing with soaking and straining the tamarind on a daily basis.
I kept some paste in the fridge and froze the rest in ice cube trays. Depending on the dish you will need to add 2 or 3 tsp of the paste. Once you make this paste, you will never go back to doing it on a daily basis. You can also buy tamarind paste from the store if needed. I am more of a “make it from scratch” person and prefer making it at home. Off to the recipe.
Homemade Tamarind Paste
Homemade tamarind paste to use in gravies.
Ingredients:
- tamarind - 425 gm (use as needed)
- water - 2 cups + as needed (I used 7 cups)
- salt - 1 tbsp
- turmeric - 2 tsp
Instructions:
Pressure cook the tamarind with 2 cups of water. Discard the seeds.
Puree in a blender and using water, strain as much juice as possible. Add salt and turmeric and simmer until the paste thickens. Store in fridge or freeze in ice cube trays for later.
1. The paste thickens more on cooling.
2. If you use a lot of water to strain the tamarind, you will have to simmer the paste for a longer time.
3. The paste stays for a month or 2 in the fridge.
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Pictorial
1. Take the tamarind along with 2 cups water in a pressure cooker and cook for 3 to 4 whistles.
2. Cooked tamarind.
3. Discard the seeds and puree the tamarind.
4. Using water strain the tamarind to extract the juice. Do not use too much water.
5. Add salt and turmeric to the tamarind juice and bring to a boil.
6. Simmer until the paste thickens to desired consistency. Store in fridge or freeze in ice cube trays.
Ready for fridge.
Enjoy!
I live this homemade paste. Makes it so easy when cook need not worry if shaking the tamarind & extracting juice / pulp. Makes cooking so easy. I always get it from India & it usually lasts me for a year. I do not use tamarind regularly in my cooking . I freeze paste & scoope it out a spoon whenever required. It does not need defrosting either .