Simple, practical, and full of everyday flavour, Tamarind Paste Recipe is a world how to made with simple everyday ingredients in about 52 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 45 minutes
- Cook time: 7 minutes
- Total time: 52 minutes
- Yield: 1 · 1 cup
- Category: How to
- Cuisine: world
Ingredients
- 250 grams tamarind pulp ((clean & discard, shells and seeds if any))
- 3 cups hot water ((use as needed, refer notes))
Method
Preparation
- Spread tamarind pulp in a wide bowl. Cover it with hot water. You may need only 1½ to 2 cups. Reserve the rest. Let soak for 45 to 60 mins.
- Option 1 - If your tamarind is clean without debris, you may blend it to a smooth paste in a blender. Add the reserved water as you blend.
- Option 2 - Mash the tamarind as much as possible and pass through a strainer to a deep pot. Add the pulp back to the bowl along with the reserved water. Use only as required, we want to make a thick paste. Squeeze the pulp and pass through the strainer once more.
How to Make Tamarind Paste
- The filtered pulp will be thick. Cover the pot partially and boil for about 5 minutes until bubbling hot. (be careful as it splashes). Cool down and store in air tight glass jar. Refrigerate for 1 month or in the freeze for 1 year.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.