Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, how to make tamarind pulp & freeze it. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Rub the tamarind well using your fingers till all the pulp has been extracted. Strain the mixture using a strainer in a deep bowl. If you buy tamarind pulp, you can start from this point. Squeeze the tamarind pulp to pull apart the seeds from each other.
How to make Tamarind Pulp & freeze it is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. How to make Tamarind Pulp & freeze it is something that I’ve loved my whole life.
To get started 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 it.
The ingredients needed to make How to make Tamarind Pulp & freeze it:
- Get 1 Lb/About 500 grams Imli/Tamarind
- Make ready 4 Cups water
Tamarind will become soft and well soaked. Squeeze the tamarind and remove seeds, grits if any. Use as a tangy ingredient in curries and peanut sauce. Press the pulp through a sieve and discard the fibers and seeds.
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.
Use as a tangy ingredient in curries and peanut sauce. Press the pulp through a sieve and discard the fibers and seeds. Grab a bowl and break your compressed Tamarind into smaller chunks. Then mash your tamarind with your hands to help the pulp detach from the seeds and prepare a pot with a large fine sieve. How to make tamarind paste The filtered pulp will be thick.
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