Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, how to make tamarind pulp & freeze it. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
How to make Tamarind Pulp & freeze it is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. How to make Tamarind Pulp & freeze it is something that I have loved my whole life.
Rub the tamarind well using your fingers till all the pulp has been extracted. Strain the mixture using a strainer in a deep bowl. Tamarind paste/Tamarind pulp ( Puli Paste) is one of the most important ingredients for making sambar, rasam, vathakuzhambu in South Indian cooking. I have seen my friends buying tamarind paste from stores every month in their grocery purchase.
To begin with this particular recipe, we must first prepare a few components. You can cook how to make tamarind pulp & freeze it using 2 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make How to make Tamarind Pulp & freeze it:
- Prepare 1 Lb/About 500 grams Imli/Tamarind
- Take 4 Cups water
Add the seeds and pulp to a bowl. Gently break the tamarind pulp apart with your hands and mash it so that the fruit (paste) starts to separate from the rough fibers. Leave the water in the bowl while you do this. If the tamarind pulp was just barely covered with water while it soaked in the step above, you should have the perfect amount of water to combine with the pulp.
Instructions to make How to make Tamarind Pulp & freeze it:
- Place the Tamarind in a medium bowl.
- Pour 4 cups water. Let it soak covered overnight.
- Place a colander on top of a large bowl or measuring cup. The colander should sit nicely on the rim of the bowl so that your hands are free & the base of the colander doesn’t touch the base of the bowl in order to collect the pulp easily.
- Transfer the Tamarind along with some of the water into the colander.
- Add the rest of the water little by little & keep rubbing the Tamarind against the colander & keep squeezing out the pulp.
- Do not discard the fibers that are left after squeezing out the pulp. Make Imli ka khatta-meetha Achaar out of it.
- To freeze:
- Pour the pulp in standard ice cube trays. - Freeze overnight. - Transfer the frozen cubes to a Ziplock Freezer Bag.
- Makes about 30 cubes of 2 tablespoons each.
- Don’t forget to write the date on the bag with a parmesan marker before filling the bag. Put the bag back into the freezer. - Stays good up-to 12 months or so.
- Use as & when required. - No need to thaw. Add it directly to your food while cooking. Melts in a few seconds.
Leave the water in the bowl while you do this. If the tamarind pulp was just barely covered with water while it soaked in the step above, you should have the perfect amount of water to combine with the pulp. How to make tamarind paste The filtered pulp will be thick. This keeps the tamarind good for a long time. First cut off the portion you need.
So that is going to wrap it up for this exceptional food how to make tamarind pulp & freeze it recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
