Tamarind Paste

Take 500 gms of Tamarind and remove seeds. In a pressure cooker , directly cook tamarind with enough water to immerse with 1 tsp of turmeric powder ( haldi ) for 2 whistles. Let it cool down.

Smash the cooked tamarind with the potato masher. Strain it with the help of Sieve ( Kari vadikatti ). It should be of 'Sauce' like consistency. ( If it is very watery, cook it in Gas stove for few more mts. till it becomes thick. )

Store it in 4 or 5 Zip lock covers. Keep a packet of paste in the Fridge and rest of the packets in the freezer. You can use this paste for 2 months.

You can add this directly to any recipe, it will not have any raw smell.

( Do with 100 gms of Tamarind if you are trying for the first time )

Thanks dear. Innike idha try pannanum. Yaennaa kozhambu vekarthuku enaku therila and more over indha maadhiri-laam readymade-aa panni vechuntaa, easy-aa irukkum...

For those who those who don't have pressure cooker, how to do it? Can we boil the same in a closed kadai or so? If so how many minutes

100gms/500gm - how to weigh, oru rough calculation???

Just take a handfull of Tamarind. You can cook this in Kadai too. After the water starts boiling cook tamarind for 15 to 20 mts. Let it cool. Smash and strain.

For sambar or rasam, 2tsp of tamarind paste will do per serving.

Give it a try. Hope you have sambar powder .