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tamarind paste recipe, how to make tamarind paste at home

June 21, 2016 by Suguna Vinodh 23 Comments

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home-made-tamarind-paste-recipe

Tamarind paste is a very common ingredient in South Indian Cooking. Its one of the main souring agents that is used in a lot of recipes. Making Homemade tamarind paste is very easy and has a very long shelf life. Its worth the effort and can come in handy in everyday cooking. Here is how to do it. Tamarind Block bought from shops usually comes along with the seed. We need to remove the seeds and the hard fibre before making the pulp. I like to remove the seeds before cooking as it makes for storage after cooking easier.

home-made-tamarind-paste-puli

Take the tamarind and break the tamarind block into bits. Try removing the seeds and the thick fiber. Set aside. Discard the seeds and fibre.
NOTE: Try to buy already cleaned tamarind that has very few fiber and seeds.

home-made-tamarind-paste-clean

Take a pressure cooker and add in the cleaned tamarind and water. Cook for 15 minutes in low flame. After 15 minutes, remove from heat and wait for the pressure to release naturally.

home-made-tamarind-paste-cook

Wait for the tamarind mixture to cool slightly. Blend to a puree and bottle it and use it as required. The blending will work only if the tamarind mixture is free of seeds and fibre.

NOTE: If you think there are lots of bits and pieces of fibre or seeds after cooking, strain the tamarind puree in a colander with wide holes. Do not grind to a paste. Instead, strain in a colander.

home-made-tamarind-paste-grind

A Note on bottling.
# Do not store the tamarind in metal containers as it might react. Its advisable to store the tamarind pulp in a glass or a ceramic jar, the one that does not react.

The Tamarind pulp can be stored in the refrigerator for months.

How to use
The tamarind pulp can be substituted in recipes that call for tamarind to be soaked and made into a pulp. Add a teaspoon for every inch or marble size of tamarind asked for in the recipe.

home-made-tamarind-paste

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home-made-tamarind-paste

tamarind paste recipe, how to make tamarind paste at home


★★★★★

5 from 3 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 25 mins
  • Yield: 2 cups 1x
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Description

Recipe for making home made tamarind pulp from scratch. Making Homemade tamarind paste is very easy to make and has a very long shelf life.


Ingredients

Scale
  • 250 grams Tamarind, cleaned
  • 500 ml water

Instructions

  1. Take the tamarind and break the tamarind block into bits. Try removing the seeds and the thick fiber as much as possible. Set aside. Discard the seeds and fibre.
  2. Take a pressure cooker and add in the cleaned tamarind and water. Cook for 15 minutes in low flame. After 15 minutes, remove from heat and wait for the pressure to release naturally.
  3. Wait for the tamarind mixture to cool slightly. Blend to a puree and bottle it and use it as required.

Notes

This recipe has been adapted from the OPOS cooking manual written by Ramakrishnan.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Basics
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Baby C.J says

    July 19, 2020 at 1:55 pm

    It seems to be very informative and we are in this trade as well

    Reply
  2. Gauri Wagle says

    June 20, 2020 at 7:26 pm

    Can you make imli ki goli using this imli puree ❓

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 21, 2020 at 1:17 am

      never tried but I think you can.

      Reply
  3. Priya says

    April 3, 2020 at 8:39 am

    I tried this today and have stored it in a glass container in top rack of my refrigerator. Does it last more than 6 months in the refrigerator? Thanks for the recipe.

    Reply
  4. Ashvini says

    December 19, 2018 at 4:49 am

    Hi ,
    This is a great tip..I tried it today and it is a great time saver especially when we cook early morning ..My doubt is should we referigerate it? I’m using plastic container for storage doesn’t it affect quality i.e taste wise

    Reply
    • Suguna Vinodh says

      December 19, 2018 at 8:11 pm

      yes you have to store it in the refrigerator. I prefer storing it in a glass / ceramic vessel.

      Reply
  5. Shashi says

    May 30, 2018 at 1:46 pm

    You are Just Awesome Suguna, Am 55 Years ol so wonder what to call you, Akka or Tangachi 🙂

    Reply
    • Suguna Vinodh says

      May 31, 2018 at 12:23 pm

      Thank you so much. You can call me Suguna. (definetely no akka haha….)

      Reply
  6. Naz says

    April 14, 2018 at 7:17 pm

    Hi , why does the water separated after a while, is there anything I can mix with it so that it stays mixed .

    Reply
    • Suguna Vinodh says

      April 15, 2018 at 9:26 pm

      If the recipe is made correctly with exact measurements, there wont be water left. It will just be a paste.

      Reply
  7. Suganya Sivakumar says

    April 3, 2018 at 4:39 pm

    Hi, what happens to the 500 ml water that we use during the cooking? Should we strain and discard or purée the tamarind along with the water?

    Reply
    • Suguna Vinodh says

      April 6, 2018 at 10:27 pm

      Hi Suganya, you have to puree the tamarind along with water.

      Reply
  8. R.samima says

    March 29, 2018 at 10:12 am

    Love ur received kannama ka

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 30, 2018 at 12:37 am

      Thank you so much!

      Reply
  9. Rk says

    December 25, 2016 at 2:25 am

    Can I store it in a plastic container?

    Reply
    • Suguna Vinodh says

      December 25, 2016 at 10:47 am

      I prefer glass as its non reactive.

      Reply
      • Rk says

        January 30, 2017 at 2:50 am

        Thank you. I will try it

        Reply
  10. Laxmi says

    November 10, 2016 at 6:01 am

    You look beautiful. …and give us easy made receipes .

    Reply
  11. Bhavana says

    November 9, 2016 at 3:19 am

    Such a great timesaver! And tastes SO much better than store bought paste! Thanks for the detailed instructions – I am never going back!

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 9, 2016 at 9:28 am

      Thank you Bhavana.

      Reply
  12. chandana says

    July 5, 2016 at 9:44 pm

    hi you are rocking. i just saw your pages. I will try each recipe you posted here. Thanks. Please keep sharing more. 🙂

    Reply
  13. keerthana vinod says

    June 22, 2016 at 1:24 am

    Hi kannamma,
    while cooking can we dilute tis pulp with little water? Its just like soaking tamarind in water n extracting pulp….but we do in large amt n can store ryt? R is there any diffrnc between soaking n extracting and with tis pureed form?….also can we store tis in plastic storage containers?

    Reply
    • Suguna Vinodh says

      June 22, 2016 at 10:03 am

      Yes. you can dilute this with water just before using and add it to curries, kuzhambu etc….
      And I prefer to store in in glass jars only.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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