Tamarind paste is very easy to prepare at home. This is a lot of time saving recipes when you start to cook. Sometimes, while cooking we forget to soak the tamarind, then face difficulty preparing the recipes. For all these reasons or difficulties prepare tamarind paste beforehand.
When we prepare the south Indian recipes, tamarind is must. For that we need to soak or prepare the tamarind pulp. Everyday taking some Tamarind pulp is quite difficult and challenging too. In our busy schedule this process is always annoying. In the market we will get plenty of tamarind paste easily. My opinion is always that Homemade is best. Homemade food does not have any kind of preservatives. That’s why I will prepare tamarind paste at home.
Preparing the tamarind paste does not have any difficult task. Just soak the tamarind for a few hours and grind to a smooth paste. Later heat for about a few minutes. Here I added salt while heating. Adding salt and heating for a few minutes helps to preserve the paste for a longer time. These are natural preservatives. By this we need to keep this paste in the refrigerator.
After preparing the tamarind paste, store in a glass jar and in an airtight container. Use a dry spoon for longer shelf life. Without tension we can keep tamarind paste at room temperature for a month. If you are preparing a bulk or large amount of tamarind paste, then my suggestion is to keep half of the prepared tamarind paste at room temperature and the remaining half stored in the refrigerator.
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- Take a bowl add tamarind and water and soak about 30 minutes, Squeeze well.
- Take a grinder, add soaked tamarind and grind it.
- Take a pan, add grinded tamarind and boil it for 15 minutes on medium flame.
- Once it cools down, store in an airtight container.