Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, how to make tamarind pulp & freeze it. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
How to make Tamarind Pulp & freeze it is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. How to make Tamarind Pulp & freeze it is something that I’ve loved my entire life.
So I started making it from tamarind pulp. Tamarind pulp is that dark brown brick labelled simply as "Tamarind." Let cool to room temp the store in the fridge. If you want to make them shelf-stable, you can "can" them. Recipe: How to make tamarind juice!
To begin with this particular recipe, we have to first prepare a few ingredients. You can have how to make tamarind pulp & freeze it using 2 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make How to make Tamarind Pulp & freeze it:
- Prepare 1 Lb/About 500 grams Imli/Tamarind
- Get 4 Cups water
How to turn a block of shelled tamarinds into tamarind pulp or tamarind concentrate that's ready to be used in Thai recipes. One major ingredient in the Thai cuisine is the pulp of dried mature tamarinds. It's one of the most prominent souring agents right up there with lime juice. Tamarind Pulp is an essential ingredient in the preparation of South Indian dishes like Sambhar, Rasam, Gojju and It lends the dish a classic tang that tickles the taste buds.
Steps 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.
It's one of the most prominent souring agents right up there with lime juice. Tamarind Pulp is an essential ingredient in the preparation of South Indian dishes like Sambhar, Rasam, Gojju and It lends the dish a classic tang that tickles the taste buds. You can make a batch of Tamarind Pulp and store it in an airtight glass jar in the fridge for a week, to use as and when required. Tamarind Definition: The pod of a tropical tree of the containing seeds in an acidic, juicy pulp that is used to flavor a variety of foods. Recipe for making home made tamarind pulp from scratch.
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