Tamarind Water Recipes

AGUA DE TAMARINDO, OR TAMARIND WATER

Steps:

• Peel the tamarind.
• Add the peeled tamarind and 3 cups of water to a large pot.
• Boil for 5-8 minutes.
• Turn off heat and let cool.
• Once cooled, using clean hands, squeeze the mushy pods to separate the flesh and the seeds.
• Strain the tamarind juice from the seeds and flesh.
• Use a spoon to push against the strainer to extract as much of the tamarind juice from the flesh and the seeds as possible.
• Add the strained tamarind juice to a blender.
• Blend the juice for 1 minute.
• Add the remaining water to a large pitcher, the blended juice, and sugar to taste.
• Serve over ice.
• Enjoy!

HOMEMADE TAMARIND PASTE

Steps:

• Break (or chop) the tamarind pulp into smaller pieces and add to a large bowl. Pour about 200 millilitres of the boiling water over the pulp and leave for 15-20 minutes, or until the water is cool enough to handle. Massage the mixture with your hands to break the pulp away from the seeds and veins. The liquid will be quite thick.
• Place a mesh sieve over another bowl and tip the tamarind and water paste in. Using either your hands or a spatula, press the paste through the mesh until all you have left are the seeds and veins.
• Add the solids from the sieve back to the first bowl and pour the additional 75 millilitres of water over. Whisk with a fork to help break away any remaining flesh from the solids and strain again. Be sure to scrape the bottom of the sieve into the bowl (or knock it against the bowl a few times to force the drips to fall). Discard the seeds and veins.
• Pour the paste into a jar or container to store in the fridge. It will keep for about a week. Tamarind concentrate freezes very well.

TAMARIND (BLACK) PANI

Steps:

• Tamarind is quite fiberous and there are usually seeds in the block so it needs to soak to break down the fibre and release the edible pulp. Break up the tamarind into a large bowl and cover with hot water. About 200 ml should do.
• Let it sit for two hours. After two hours, the tamarind will be really soft. Using your hand, squeeze the tamarind until it melts into the water and breaks away from the seeks and fibres.
• Pass this brown tamarind water through a fine sieve into another bowl, pressing down as you do to get all of the delicious, sweet and sour pulp out.
• Now add 800ml fresh water to the tamarind water. Stir in the rest of the ingredients. This will keep in the fridge for at least a week in an air tight container. It can also be frozen for later use.

TAMARIND WATER

Steps:

• Peel the tamarind pods. Remove as much of the hard shell as possible. If you can't get all of the shell off the remaining bits will come off when you boil the tamarinds.
• Add 3 cups of water to a medium size pot and bring the water to a boil. Add the peeled tamarinds and reduce the heat to medium and cook for 10 minutes.
• Let the water cool completely. Remove the tamarinds and reserve the soaking water.
• Remove the sticky paste from the beans and reserve the paste. Discard the beans. (This is the most difficult part)
• Add the soaking water, the tamarind paste and the sugar to the blender and blend for 1 minute.
• Strain the blended liquid into a 1/2 gallon pitcher.
• Add 3 cups of cool water and stir.
• Serve over lots of ice.

TAMARIND WATER

Steps:

• Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.
• Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.

TAMARIND WATER RECIPE | IMLI KA PANI | INDIAN HOMEMADE TAMARIND WATER | HOW TO MAKE TAMARIND WATER FOR SAMBAR |

Steps:

• MethodCombine the tamarind and warm water in a deep bowl, cover it with a lid and keep aside for 30 minutes.Rub the tamarind well using your fingers till all the pulp has been extracted.Strain the mixture using a strainer in a deep bowl.Use as required.
• If you like tamarind water, then use it to make recipes like paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images. dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with 33 amazing images. mullangi sambar
• Tamarind water is made of 1 tbsp tamarind (imli) and 1/2 cup warm water.
• This recipe makes use of dried tamarind and not fresh tamarind. Use warm water for soaking, so as to get the maximum tamarind extract. Prefer to use your fingers to press and crush the tamarind mixture in the strainer. If you find the tamarind mixture to be pulpy, then keep pressing and crushing till all the pulp has been extracted. Add a tbsp. of water if required. It helps to extract the pulp. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Discard the seeds and the remaining tamarind pulp in the strainer. You can make a batch of Tamarind Water and store it in an airtight container in the fridge for around a week. In the deep freezer, it stays for 2 to 3 months.
• Tamarind is a widely used spice-condiment in most south Asian cuisines including Indian and Thai cooking. Tamarind grows in trees as a soft, dark brown coloured pod with black coloured seeds encased inside it. The pod, which is soft, sticky and sour, is the part that is used in cooking. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); The seeds are discarded.
• Tamarind is available in markets all year round in small and big packets. Always check the seal of the packet. If buying from bulk bins, make sure the bin was covered and free of dust and debris. Check for the softness and freshness of tamarind by lightly pressing the packet. Do not buy tamarind that is too hard as it might not give enough pulp when soaked. Check its colour. A newer stock of tamarind gives the food a more pleasant colour, while old tamarind results in a darker coloured food. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); });
• Tamarind is a good source of antioxidant polyphenols which exhibit anti-inflammatory properties. This can protect different organs of the body like heart, liver, skin etc. Some research shows that it helps to lower blood cholesterol too. It has negligible amount of fat, but on the other hand, tamarind is pretty high on calorie scale. So one needs to be very cautious about the quantity consumed. Tamarind is a rich source of vitamin C, fibre, potassium, magnesium and other nutrients necessary for good health. Some people are allergic to tamarind, while others may experience diarrhoea with excess consumption as imli is also known for its laxative properties. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); However, tamarind is often restricted in chronic kidney and liver disease. Also being acidic in nature, it may cause acid reflux.
• To make tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar, add 1 tbsp tamarind (imli) in a deep bowl. Add 1/2 cup warm water to it. We have used warm water so it is easy to get tamarind extract. Cover it with a lid and keep aside for 30 minutes. At this stage, the tamarind pods will soften. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Now rub the tamarind well in the bowl containing water, using your fingers till all the pulp has been extracted. This would take 1 to 2 minutes. Transfer the mixture in a strainer with a big bowl kept below. Pour the soaked tamarind mixture in the strainer and strain it. Use a spoon or your fingers to press all the mixture in the strainer and extract all the pulp from tamarind. If you find the tamarind mixture to be still pulpy, then press and crush it till all the pulp has been extracted. Add a tbsp. of water if required. It helps to extract all the pulp. The liquid collected in the bowl is tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar. Use as required. Remember to discard the seeds and the remaining tamarind pulp in the strainer.

TAMARIND WATER

Steps:

• Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.
• Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.

TAMARIND WATER

Steps:

• Remove and discard the hard outer pods of the dried tamarind. Combine the remaining dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.
• Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.