|1.||Tamarind 1 cup or 100 grams|
|2.||Water about 1-and-a-1/2 cup|
Add one cup of water to the utensil with the tamarind.
Let the tamarind soak overnight or for 8-10 hours.
the tamarind and water
slowly to another utensil.
Stones / sand that may be present in the tamarind will be left behind.
the tamarind in a steel
cooker directly, till it whistles once.
Switch-off the stove.
Transfer the tamarind mixture to a steel utensil that fits inside the cooker.
Add enough water to the cooker, but the water should not enter the utensil.
Place the utensil in the cooker.
Cook till it whistles once. Switch-off the stove.
the cooker cools down, transfer the
mixture to a mixer-juice-jar.
Grind the tamarind mixture, preferably using the pulse option of the mixer.
Use a potato masher and mash the tamarind.
the mixture: Transfer the mixture to an
utensil which is overlaid with a filter.
Press the mixture with a spatula, so it speeds up filtering.
Transfer the pulp to the mixer jar.
Add 1/2 a cup of water to the pulp and repeat Steps 4 and 5 to extract all the tamarind juice from the mixture.
Repeat this step if necessary.
Heat the juice till it becomes thick.
Tamarind concentrate or tamarind paste is ready.
tamarind concentrate can be stored:
- At room temperature, if you boil the concentrate till it becomes very thick.
- In the freezer for a long time.
|2.||Do not use any iron or aluminum utensil or strainer or spatula to make the concentrate, because such an utensil may rust.|
|3.||Transfer the tamarind paste immediately, when it cools down, to a plastic or glass container. Otherwise, the steel utensil could be spoiled because of the sourness of the concentrate.|