Tamarind Liquid

Tamarind Liquid

Soaked tamarind pulp strained into a tangy, concentrated base for sauces and soups.

Total 30 min Makes 16 oz Calories 30/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Dried tamarind block is soaked in hot water until softened, then mashed and strained to release its sour-sweet pulp while leaving fibers and seeds behind. This concentrated liquid forms the backbone of pad thai sauce, sambar, and countless curries, keeping well in the refrigerator for easy use throughout the week.

Ingredients

  • 8 ounces dried tamarind pulp block, broken into pieces
  • 2 cups hot water

Method

  1. Break the tamarind block into smaller chunks and place them in a heatproof bowl.

  2. Pour the hot water over the tamarind pieces, pressing them down so they are submerged.

  3. Let the tamarind soak until softened and easily mashed.

  4. Using your fingers or a spoon, mash and squeeze the softened tamarind in the water to break apart the pulp and release it from the fibers and seeds.

  5. Set a fine-mesh strainer over a bowl or jar and pour the tamarind mixture through it, pressing the solids with the back of a spoon to extract as much liquid and pulp as possible.

  6. Discard the fibrous solids and seeds left in the strainer.

  7. Transfer the strained tamarind liquid to an airtight container and refrigerate until ready to use.

Rate this recipe

★ 4.4 (1)

Tamarind Liquid

Dried tamarind block is soaked in hot water until softened, then mashed and strained to release its sour-sweet pulp while leaving fibers and seeds behind. This concentrated liquid forms the backbone of pad thai sauce, sambar, and countless curries, keeping well in the refrigerator for easy use throughout the week.

30 min 16 oz 30 cal

Ingredients

  • 8 ounces dried tamarind pulp block, broken into pieces
  • 2 cups hot water

Method

  1. 1

    Break the tamarind block into smaller chunks and place them in a heatproof bowl.

  2. 2

    Pour the hot water over the tamarind pieces, pressing them down so they are submerged.

  3. 3

    Let the tamarind soak until softened and easily mashed.

  4. 4

    Using your fingers or a spoon, mash and squeeze the softened tamarind in the water to break apart the pulp and release it from the fibers and seeds.

  5. 5

    Set a fine-mesh strainer over a bowl or jar and pour the tamarind mixture through it, pressing the solids with the back of a spoon to extract as much liquid and pulp as possible.

  6. 6

    Discard the fibrous solids and seeds left in the strainer.

  7. 7

    Transfer the strained tamarind liquid to an airtight container and refrigerate until ready to use.