Tamarind Pulp, Imli Pulp
by Tarla Dalal
tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes | with 7 amazing images.
tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes is an essential ingredient in the preparation of South Indian dishes like Sambhar, Rasam, Ginger Pachdi and various other dal and vegetable preparations. Learn how to make tamarind pulp at home.
To make tamarind pulp, combine the tamarind and warm water in a bowl, cover with a lid and keep aside for 30 minutes. Rub the tamarind well using your fingers till all the pulp has been extracted. Strain the mixture using a strainer in a deep bowl. Use as required.
Imli pulp is a basic recipe to many Indian recipes. It lends the dish a classic tang that tickles the taste buds. You can make a batch of tamarind pulp at home and store it in an airtight glass jar in the fridge for a week, to use as and when required.
This tamarind pulp made at home though features a lot in South Indian cooking, it finds place in other cuisines too! It also lends it sourness to many right from snacks to dals and curries. Gujarati Paatra, Sindhi Kadhi, Maharashtrian Paatal bhaji and so on… Its sourness is best balance with the use of jaggery in many recipes to strike the perfect pleasing sweet and sour taste.
Tamarind is a good source of antioxidant polyphenols which exhibit anti-inflammatory properties. It is also a good source of vitamin C, fibre, potassium and magnesium. It has a negligible amount of fat, but on the other hand, tamarind is pretty high on the calorie scale. So one needs to be very cautious about the quantity consumed.
Tips for tamarind pulp. 1. Soaking tamarind is very crucial to get pulp. If you are in a hurry, add tamarind to hot water instead of warm water. 2. To make tamarind water, add more water. You will then get imli ka pani.
Enjoy tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes | with step by step photos.
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
For Tamarind Pulp
1/2 cup tamarind (imli)
3/4 cup warm water
For tamarind pulp
- For tamarind pulp
- To make {span class="bold1"}tamarind pulp{/span}, combine the tamarind and warm water in a bowl, cover with a lid and keep aside for 30 minutes.
- Rub the tamarind well using your fingers till all the pulp has been extracted.
- Strain the mixture using a strainer in a deep bowl.
- Use the {span class="bold1"}tamarind pulp{/span} as required.
Like tamarind pulp
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If you like tamarind pulp, then try recipes which make use of tamarind pulp like
- sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with 20 amazing images.
- paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images.
- Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step images.
For tamarind pulp
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To make tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes, we need tamarind. This is how tamrind looks like. Check for the softness and freshness of tamarind by lightly pressing the packet. Do not buy tamarind that is too hard as it might not give enough pulp when soaked.
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Take ½ cup of tamarind in a deep bowl. Tamarind is a good source of antioxidant polyphenols which exhibit anti-inflammatory properties. This can protect different organs of the body like heart, liver, skin etc. Tamarind is a rich source of vitamin C, fibre, potassium, magnesium and other nutrients necessary for good health.
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Add enough warm water to it. Here we have used 3/4 cup of water. Cover with a lid and keep aside for 30 minutes. Add water depending on how thick or thin you want your tamarind pulp to be.
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After 30 minutes, rub the tamarind well using your fingers till all the pulp has been extracted.
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Strain the imli pulp using a strainer in another deep bowl. The seeds and the tamarind mixture left behind in the strainer has to be discarded.
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This is tamarind pulp for South Indian recipes after straining.
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Use tamarind pulp made at home as required.
| Energy | 13 cal |
| Protein | 0.2 g |
| Carbohydrates | 3.4 g |
| Fiber | 0 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 0.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 0 mcg |
| Calcium | 4 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.5 mg |
| Potassium | 34.4 mg |
| Zinc | 0 mg |
This pulp can be used in many recipes especially South Indian recipes, I use this always in my sambhar and it taste just right...