Tamarind Paste is a staple to south indian cooking and is added to sambhar and rasam for a tangy flavor. It is also used in Thai dishes. Tamarind can be purchased in any Indian or Thai store. You can also get store bought Tamarind paste, but making it at home is any day better. I have tried making the Tamarind paste using the OPOS method and Instant Pot. Both methods are given below.
You can store this in the refrigerator for up to 3 months.
I have fond memories of tamarind, it is called imli in Hindi and puli in Tamil. I remember when I was in 4th grade, the school had a huge Tamarind tree in the front, and we used to stone the fresh Tamarind fruits, peel and enjoy the fresh tangy flavor!
Tamarind fruits comes with seeds and seedless form. Using the seedless variety makes the job easier, else you would have to spend time removing the seeds and fiber before proceeding.
In absence of Tamarind paste, for daily cooking, we would have to soak and cook the tamarind till the raw smell goes away. This can be time consuming if it is being done on a daily basis. Having Tamarind paste handy saves a lot of time on your busy mornings!
Ingredients Required:
Tamarind - 1 block (14 Oz) (Seedless)
Water - 2 cups
OPOS Method:
What is OPOS?
You can store this in the refrigerator for up to 3 months.
I have fond memories of tamarind, it is called imli in Hindi and puli in Tamil. I remember when I was in 4th grade, the school had a huge Tamarind tree in the front, and we used to stone the fresh Tamarind fruits, peel and enjoy the fresh tangy flavor!
Tamarind fruits comes with seeds and seedless form. Using the seedless variety makes the job easier, else you would have to spend time removing the seeds and fiber before proceeding.
In absence of Tamarind paste, for daily cooking, we would have to soak and cook the tamarind till the raw smell goes away. This can be time consuming if it is being done on a daily basis. Having Tamarind paste handy saves a lot of time on your busy mornings!
Ingredients Required:
Tamarind - 1 block (14 Oz) (Seedless)
Water - 2 cups
OPOS Method:
What is OPOS?
- It is preferable to use seedless tamarind, but if you are not able to find seedless, remove the seeds and fiber before proceeding further.
- In a 2L or 3L pressure cooker, spread out the tamarind chunks and add the water, just enough to cover the tamarind.
- Cook on high for 4 whistles.
- Quick release pressure, mash with a masher.
- If the tamarind does not have any seeds or fiber, use an immersion blender to blend to a smooth paste.
- If it does have fiber and seeds, use a strainer to strain the puree. You can use some water to ease out the straining process. Discard the strained solids.
- Cool down and store in any non-reactive container like glass or ceramic. Keeps well refrigerated for 3 to 4 months.
Instant Pot Method:
- It is preferable to use seedless tamarind, but if you are not able to find seedless, remove the seeds and fiber before proceeding further.
- In the instant pot spread out the tamarind chunks and add the water, just enough to cover the tamarind.
- Cook on Manual for 10 minutes.
- Quick release pressure, mash with a masher.
- If the tamarind does not have any seeds or fiber, use an immersion blender to blend to a smooth paste.
- If it does have fiber and seeds, use a strainer to strain the puree. You can use some water to ease out the straining process. Discard the strained solids.
- Cool down and store in any non-reactive container like glass or ceramic. Keeps well refrigerated for 3 to 4 months.
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