Tamarind Pulp

• servings: 4 cups
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

8 oz dried tamarind block (like the Laxmi brand)

4 cups water

Directions

In a large bowl, microwave the tamarind and water on high for 3 minutes to soften the tamarind. Alternatively, you could cook them in a saucepan over medium heat for about 6 minutes. Either way, you want the tamarind to be quite soft. Let it soak for an hour, or until soft.

Use your hand or a large spoon to break up the pieces, separating the stringy pulp and seeds from the juice.

Transfer everything to a colander or a fine mesh strainer over another large bowl. Press and scrape the pulp and seeds to extract as much liquid as you can. Store the pulp in an airtight container in the refrigerator for up to 3 weeks or in the freezer for 1 year.

Notes

An ingredient used in other recipes. You rehydrate dried tamarind into a liquid. Makes enough for about 4 cups of pulp.