Step-By-Step Homemade Tamarind Paste | Imli Pulp Recipe

 

Tamarind pulp is the purified extract of dark brown brick labeled "Tamarind." We can easily find them in most Asian grocery stores. But, the tamarind paste I make from soaked tamarind has always been very tasty and fresh. Its usage isn't just limited to cooking food but it can also be added to drinks like Rasam, Jaljeera for sour taste. 

Why homemade tamarind pulp is good to use?

We generally buy packed Tamarind pulp from the market as it’s convenient and easy to use. But I assure you that if you start using homemade pulp for cooking then you’ll never opt for the readymade again. The homemade paste is more purified and good in taste. It’s fresher and more flavourful.  

Initially, I used to prepare it on time but for few years I have been making it in large quantity, at least a jar full so that I can store it for further use. And now, I go through the process of making a pulp several times a year as it can be stored for about a month. 

 Overview

Soaking time: 2 hrs.   Preparation time: 15 mins    Cooking time: 10 mins.    Yield: 1 Jar

 Ingredients

• Soaked Imli/tamarind- 1 and 1/2 cup

• Water- 3 cups

 Tamarind Pulp/paste making

• Take the required portion of tamarind from the pack and clean it under fresh water to get rid of all undesired particles.

• Heat 3 cups of water to soak tamarind. Water should be hot, not warm.

• Soak the tamarind in hot water completely (not partially).

• Leave it for 2 hours till tamarind turns soft. Now remove seeds by squeezing off the tamarind.

• Take a strainer and a deep heavy non-reactive bowl. Sieve the tamarind prepared above from the strainer. You might find some seeds and undesired layers of tamarind, just discard them.

• Churn the extracted pulp in a grinder once or twice. After this, you will get a coarse paste.

• Sieve the coarse paste once again from the strainer. Don’t overdo the method, you would possibly get a grainy one if repeated.

• A fine and smooth paste is ready to use.

To store tamarind paste for a month- steps to follow⬇️

• Place a deep saucepan on a low flame, pour the sieved tamarind extract to it, and boil for about 10 minutes until its raw smell evaporates. 

• Keep stirring in between to avoid burning.

• Let it cool completely then store it in a clean dry glass jar ( or plastic jar).

• Refrigerate and use for about a month. Strictly avoid putting a wet spoon or spatula in it .

        Note: To avoid oil splashes, cover the pan partially with a lid.