Tamarind Pulp, Imli Pulp

Tamarind Pulp, Imli Pulp

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Tamarind Pulp is an essential ingredient in the preparation of South Indian dishes like Sambhar , Rasam , Ginger Pachdi and various other dal and vegetable preparations.

It lends the dish a classic tang that tickles the taste buds. You can make a batch of Tamarind Pulp and store it in an airtight glass jar in the fridge for a week, to use as and when required.

Tamarind Pulp, Imli Pulp recipe - How to make Tamarind Pulp, Imli Pulp

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 0.75 cup
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1/2 cup tamarind (imli)
3/4 cup warm water

  1. Combine the tamarind and warm water in a bowl, cover with a lid and keep aside for 30 minutes.
  2. Rub the tamarind well using your fingers till all the pulp has been extracted.
  3. Strain the mixture using a strainer in a deep bowl.
  4. Use as required.
Nutrient values per tbsp
Energy13 cal
Protein0.2 g
Carbohydrates3.4 g
Fiber0 g
Fat0 g
Cholesterol0 mg
Vitamin A0.5 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C0.2 mg
Folic Acid0 mcg
Calcium4 mg
Iron0.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1.5 mg
Potassium34.4 mg
Zinc0 mg


Tamarind Pulp, Imli Pulp
 on 14 Sep 17 08:48 AM

This pulp can be used in many recipes especially South Indian recipes, I use this always in my sambhar and it taste just right...