Good and useful video. I make tamarind oaste in bulk, as i need for myself and also to wend children abroqd. I soak tamarind in boiling water for a couple of hours and since they are seedless, I grind it into a liquid in my mixie, in batches. Then in a wide kadai I add some oil and add the ground tamarind. Like youbhabe shown I let it boil but keep it covered as it solutters and splashes everywhere as it thickens. I keep stirring in between. To this I add some haldi powder - about a tbsp for a kg of tamarind. This will help to keep the fresh brown colour and not let it turn dark or black. When I send it to children abroqd i also add jaggery and boil as they anyway use it for sambar, huli and puliogare etc. That way it won't spoil even if they keep for a year and take care to use dry spoons only. Mind you this is a lengthy process and takes time and parience, but once done we can use it for at least 6 moths or even morw. Totally worth the trouble, in my view.
So handy on busy days. Thank you!
Thank you going to make my cooking much easier love from South Africa
I made this today, I followed the exact measurement and got the same amount.
Happy to know. Thank you!
Can be done in pressure cooker upto 3-4 whistles . Easy made .
Very nice 👍 for what all you use this tamarind paste
Add some salt n hing while boiling...both act as preservatives.
👍 Nice . Thanks for sharing
Thank u awesome tip 🤗
❤❤excellent
Nice 👍
Good and useful video.
I make tamarind oaste in bulk, as i need for myself and also to wend children abroqd.
I soak tamarind in boiling water for a couple of hours and since they are seedless, I grind it into a liquid in my mixie, in batches.
Then in a wide kadai I add some oil and add the ground tamarind. Like youbhabe shown I let it boil but keep it covered as it solutters and splashes everywhere as it thickens. I keep stirring in between.
To this I add some haldi powder - about a tbsp for a kg of tamarind. This will help to keep the fresh brown colour and not let it turn dark or black.
When I send it to children abroqd i also add jaggery and boil as they anyway use it for sambar, huli and puliogare etc. That way it won't spoil even if they keep for a year and take care to use dry spoons only.
Mind you this is a lengthy process and takes time and parience, but once done we can use it for at least 6 moths or even morw. Totally worth the trouble, in my view.
Same method I already make
Great
Thanks for sharing 😊
Learnt. ThQ. Mumbai
Thanks and welcome
Very nice.. whats the shelf life of this?
Upto 6 months stays good to be stored in fridge.