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Tamarind

Tamarind

इमली

Condiments & Pastes

Deep, fruity sourness in sambar, rasam and chutneys.

What to know

Soak in hot water and squeeze out the pulp; the strength of the extract varies a lot, so taste before committing all of it.

Storing it
Refrigerate the block or the paste once opened.
If you cannot get it
Try: amchur, lemon

Measures

  • 1 tbsp ≈ 15 g

Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.

Recipes using tamarind