Ethnic India

Tamarind

Tamarind (Tamarindus indica) is a legiminous tree cultivated almost all over India, especially in Karnataka, Tamil Nadu, Kerala, Andhra Pradesh and Maharashtra. It produces pod-like fruit that contains an edible, fleshy, juicy, acidulous pulp. When flesh of the fruit is coloured reddish brown, it is considered mature, and tastes sweet but tart, and sometimes very sour.

Tamarind pulp is used in preparation of many Indian cuisines, like rasam, sambar, chutneys, pickles, marinades and curry dishes.

Tamarind also has health benefits and is known to be effective remedy for arthritis, chloestrol, worms, diabetics and indigestion, among many other medicinal values.

Following is a list of local names of Tamarind in India:

Assamese:Teteli
Bengali:Tentul
Gujarati:Amli
Hindi:Imli
Kannada:Huli
Kashmiri:Tambari
Konkani:Chinchamb/Amptan
Malayalam:Puli, Valanpuli
Manipuri:Mange
Marathi:Chincha
Oriya:Tentuli/Dalima
Punjabi:Imli
Sanskrit:Tintiri, Amli
Tamil:Puli
Telugu:Chinthapandu

Farmtorasoi’s Tamarind Pickle

In order to prepare tamarind pickle in Farmtorasoi’s style, you need 1/2 kg of tamarind. You remove brown skin from tamarind and mash with your hands.

In a pan, heat a cup of water and add jaggery and sugar to it. Quantity of jaggery and sugar will depend on the level of sweetness of pickle you desire. 250 gm each of jaggery and sugar will be an ideal choice.

Now, stir the liquid for a while. Then you add tamarind to it. Blend the mixture with 1 tbsp each of fennel seeds (Saunf), red chilly powder and cumin (Jeera) powder. Add 1/2 tbsp of salt and a little vinegar. Stir well and heat until the liquid gets thick. Turn off the fire and pour hot pickle in a glass container. You can put pickle in the sun occasionally.

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