![]() One of the oldest uses of Tamarind medicinally is as an antiseptic and it has been used in the treatment of malaria in tropical areas. The leaves of the tree are steeped to create an infusion for drinking for this purpose.īoth the fruit (pods) and leaves are used as anti-inflammatories and it is said to be particularly good for relief from chronic (long standing) inflammation. Tamarind has been used in traditional medicine as a laxative, partly due to its high fibre content. In Indian cuisine it is frequently used to flavour curries and dhals. Use 15 millilitres of paste (concentrate) with four to six tablespoons of warm water to reduce the pungency. Tamarind paste, which can be pre-bought is probably the simplest and most versatile way to store and use this ingredient. Less tender cuts of beef such as braising steak or beef skirt can be marinade in tamarind liquid (oil or water containing only small amounts of tamarind). It makes a good marinade for meat and its acid content breaks down and helps to tenderise tougher cuts. The pulp can be used as a base for savoury dishes and condiments such as chutneys, and it works well in small amounts in soups and stews to liven these up with a hint of sharpness. Tamarind can be eaten unadulterated, but it is often mixed with sugar or diluted to mellow its strong flavour. The pods can be eaten fresh but for culinary purposes are more commonly used dried. This pulp becomes even more tart after the pods have been dried. Inside the pods there are some large seeds and a sticky sour pulp. The pod is known as an indehiscent legume, meaning that it does not open naturally when ripe but instead stays closed. India is the largest producer of tamarind although it is widely used throughout the world. It has been cultivated as a food source for thousands of years in India, but in the sixteenth century it was introduced to Europe and the Americas by Spanish and Portuguese colonists. The tamarind tree is thought to originate in tropical Africa but has been grown for so long on the Indian subcontinent that it is sometimes said to be native. The young and tender leaves of the Tamarind tree are also used in Indian cooking. But it is also used for medicinal purposes and as a metal polish. Tamarind is a key ingredient of Worcestershire sauce and HP sauce. It is sold as a paste, in a pressed block (cake) or as whole pods and tastes similar to a date but is not as sweet. It has a strong, tart flavour and a little goes a long way. Tips: If there is too much sourness in a tamarind based curry, it can be reduced by adding the right amount of salt or a teaspoon of sugar.Tamarind is a long, pea pod shaped fruit that contains a sour pulp and seeds and is a mid-brown colour. Tamarind based curries are known by different names like Pulikulambu in Tamilnadu, Pulusu in Andhra Pradesh and Teeyal in Kerala. The curry is then cooked until everything comes together. ![]() The extracted tamarind juice and spices are added. Generally any vegetable that is used in partially cooked first. The pulp can be extracted by squeezing with your fingers until only the seeds and the fiber is left. Tamarind Based Curry Recipesįor making tamarind based curries, tamarind needs to be soaked in water for 10-15 minutes to extract its pulp. As days go by it gets a deep dark color and the sourness increases. In our family, tamarind is stored in the way I have described above and it stays good for even up-to 2 years. Do not store tamarind in metal vessels as it reacts with it. Then it is stored in earthen pots layered with rock salt. It is dried in the sun for couple of days. Tamarind is usually bought in bulk for one full year. Tamarind comes in both sweet and sour varieties and it is the sour variety that is commonly used in Indian cooking. The pod which is soft, sticky and sour is used for cooking while the seeds are discarded away. Tamarind grows as soft, dark brown colored pod with seeds encased in it. ![]() Surprisingly, tamarind is just not used in the south Indian cuisine but also in many south Asian cuisines especially in Thai cooking. The sharp sourness of the tamarind along with the perfect balance of spice and salt will make any curry taste delicious. It is used to make a sour and spicy gravy which is used along with different cooked vegetables, fish or egg. When we talk about South Indian cooking, one of the most common ingredient that is used to make any side dish is Tamarind.
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