Tamarind, Emli, Puli, 400g
Tamarind is a ripe fruit of tamarind tree which is 3-8 inches long with flat irregularly curved pods. It is brown in color and filled with fleshy juicy and acidulous pulp. The pods may contain from 1 to 12 large, flat, glossy brown, flat ovoid seeds embedded in the brown, edible pulp. The pulp has a pleasing sweet/sour flavor and is high in both acid and Suger. Inside, the pod of the tamarind is a soft, brown pulp with hard-coated black seeds. It is this pulp that people eat to get all the nutritional and health benefits of the tamarind because it is rich in calcium and vitamin C.The tamarind is very tangy fruit that is used as an essential ingredient in various savory preparations.
The tamarind fruit pulp is very popular in Indian subcontinent. It is most widely used as a component in preparing various savory dishes in India. Tamarind in Indian cookery is an important ingredient in Curries and Chutneys, and helps to make delicious sauces, and Peanut Candy dishes. In Western India, it is used for pickling fish. It is also used in desserts as a jam, sauce, blended into juices or sweetened drinks, sorbets, ice-creams and all manner of Snacks.Along with tamarind, sugar and spices are added to (regional) taste for Chutneys or a multitude of condiments for a bitter-sweet flavor. Tamarind is most frequently used in the regional Indian cuisines, such as in Maharashtra, Tamil Nadu and Andhra Pradesh, where it is used to make Rasam, Sambar, Vatha Kuzhambu and Puliyogare.Our Tamarind is carefully separated with the pods, which are hard outer cover of the pulpy fruit.
How to use tamarind ?
Before using in cooking, the dry tamarind pulp is soaked in water and the juice is then added to the preparation. Soak and strain the compressed tamarind as you would the whole pods. This yields about 3/4 cup sauce. To use the pulp of tamarind fruit take about a cup of the dried pods, remove the fruit from the pods and soak it for about 20 minutes in about 1 cup of warm water. Pour the soaking water through a fine sieve into a bowl, and then press the pulp through the sieve into the soaking water (the solids will resemble a soft prune purée). Stir to combine, transfer to a glass jar, seal tightly, and refrigerate (for up to a week).To process compressed tamarind, combine about 2 tablespoon of the pulp with 1/2 cup of hot water.
Tamarind fruit can either be used as whole to extract juice or in paste or pulp form depending upon the recipes. Tamarind paste can also be bought from our website from www.online-indian-shop.com from “Indian special” section.
• The tamarind adds a distinct sour taste to the hot and spicy preparation of South Indian dishes and hence it is one of the most important ingredients of South Indian culinary art.
• Normally tamarinds are used as the substitute of tomatoes.
• The South Indian delicacies that use tamarind are Puliyogare Rice , Sambar (spicy lentil soup with plenty of vegetables) and various kinds of pickles and chutneys.
• Tamarinds are also used as a marinade and a natural preservative.
• Tamarinds are used in preparing refreshments and cool drinks.
• The ripe tamarind is used in desserts, sweet sauces and other Sweets dishes.
• Tamarinds are a great ingredient for vegans because it adds umami, that savory element that is sometimes lacking in meatless dish.
• Tamarind fruit pulp is used in a wide range of dishes—sauces, marinades, salads, stir-fries, even sorbets and cool, refreshing summer drinks
Medicinal use of Tamarind:
• Tamarind is a good source of antioxidants that fight against cancer. Tamarind contains carotenes, vitamin C, flavanoids and the B-vitamins
• Tamarind reduces fevers and provides protection against colds and it is also used to treat bile disorder, indigestion, nausea, and sour throat is treated when gargled with dilute tamarind pulp.
• Tamarind heals the inflammation of the skin to great extent.
• Tamarind seeds are used in preparations of eye drops that treat dry eye syndrome.
• Being a good source of antioxidants, tamarind helps fight against cancer.
• Tamarind is used as blood purifier.
• Tamarind juice is also used as a cleaning agent of brass, copper and other metal.
Indian recipe: Coconut and green chilly sambar
Recipe Ingredients for Coconut and green chilly Sambar:
• 3 cup Toor Dal
• 1 cup Vegetables (drumstick, Brinjal, Beans, Carrot and Potato)
• 1 tsp Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Fenugreek seeds
• 1 Onion (Finely chopped)
• 1 Tomato (Finely chopped)
• 1 tsp Turmeric Powder
• Pinch of Asafoetida
• 4 Green Chilly (Slit lengthwise)
• 1 cup Tamarind juice
• 1 tsp Dhania Powder
• 1 Tablespoon Sambhar Powder
• Salt as per taste
• 2 tablespoon Oil
• 1 string Curry Leaves
• 1/4 cup Grated coconut
• 1 tsp Cumin seeds
• 1 tsp Mustard Seeds
• 1 tsp Cumin seeds
Cooking Method for coconut and green chilly Sambar:
• Grind the ingredients given for grinding in to a fine paste and keep aside.
• Take a pressure cooker or heavy bottomed closed pan, put the toor dal, garlic, 1 tsp cumin seeds, 1/2 tsp turmeric powder, methi seeds and asefeotida with enough water and cook till 3 whistles or 30 minutes.
• Cool and mash the dal. Keep it aside.
• Heat a pan with oil and add the mustard seeds
• Add the cumin seeds saute till splutter.
• Now add the onions, Green Chillies , curry leaves and saute.
• Add the chopped tomatoes, vegetables and saute.
• Add turmeric powder, coriander powder, salt, Sambhar Powder and mix it well.
• Put the sauted vegetables in to the mashed dal.
• Add the tamarind juice and adjust salt and add enough water.
• Again pressure cook it in for 2 whistles or cook it for 15 minutes.
• Remove lid and put the grinded paste and boil for 3mins.
• Garnish with cilantro or Coriander Leaves .
• Serve hot with rice or Idli .
Other recipes made from Tamarind juice or pulps are:
Other Indian names of Tamarinds are: Tetul, imli, tentuli, amli, chinch, hunase, chintapandu, vaalanpuli, siyambala, puli, Tamarinden.
Type: Fruit with seed
Taste: Sweet and sour
Shop Tamarind, Emli, Puli, Whole from indian grocery shop online at low cost with best quality .