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Tamarind is a quintessential part of coastal recipes be it in Maharashtrian, South Indian or Konkani cuisines. It’s not just used for its signature tanginess and potent tart flavour but also brings an acidity that adds depth to certain recipes. However, the potency of the tamarind is determined mostly by what form of tamarind you’re using.
While a Vatha Kuzhambu needs the intensity of whole tamarind pods or a homemade paste, a grilled recipe, a pad thai or a light rasam may need a pared-down version of the flavour. The medium of tamarind is key to how great your recipe turns out to be. If you’re using the flavour for the first time, here are some tips that will help you understand:
Tamarind Paste: For Consistency And Convenience
Most store-bought tamarind pastes are essentially a concentrated version; they’re a smooth and usable blend of tamarind pulp; it is non-chunky so it’s easily blendable and does not have the natural pulpiness. Often available in jars or plastic containers, it provides a quick and easy way to infuse dishes with the distinctive tangy flavour of tamarind.
Tamarind pastes are ideal for day-to-day meals since they help you whip up a dish in minutes, especially if it’s simple gravies, chutneys, marinades, and rice dishes. Its biggest USP is that its quantity can be adjusted to achieve the desired level of tanginess and you can even add it last-minute and blend it in.
Tamarind Concentrate: For The Intensity
This concentrated form of tamarind pulp is made by processing tamarind pulp to remove seeds, fibres, and other solids; tamarind concentrates are usually cooked-down versions of the fruit and the slow-cooked, syrupy version is naturally more intense than a regular tamarind paste can bring a potent presence.
Tamarind concentrate is known for its strong and tangy flavour and a more pronounced sweet and sour taste. Since it is more intense than paste, it often requires dilution with water before use. Tamarind concentrates are perfect for dishes where you need to achieve a robust tamarind flavour without adding excess liquid. It’s a great component for chutneys since they typically have a longer shelf life than other tamarind products and also freeze well
Tamarind Pulp: A Natural Essence
Tamarind pulp, the raw and unprocessed form of tamarind, can be found in blocks or dried pods. To extract the pulp you have to soak it in warm water to reveal its natural richness. If you have a small golf ball-sized piece of tamarind pulp, place it in a bowl and pour warm water over the tamarind to cover it completely. Let it soak for 15 to 20 minutes.
The warm water helps soften the pulp, making it easier to extract the flavour. Once the tamarind is soft, use your fingers to break it apart and release the pulp from the fibres and seeds. Reserve pulp for recipes that need the potent tanginess of tamarind, like a tomato or pineapple Rasam or Puliyodarai, which is a South Indian tamarind rice where cooked rice is mixed with a flavorful paste made from tamarind pulp, spices, and sometimes lentils.
Whole Tamarind Pods: For Real Essence
Whole tamarind pods, encapsulated in a tough, brown shell, offer a direct encounter with the fruit and seeds. Unless you know how to extract its flavour, it’s best to use whole pods as a secondary ingredient in soups, stews, and traditional drinks and not as a primary flavouring agent.
Tamarind Powder: For Spice Blends And Grills
A dehydrated and finely powdered form of tamarind is the most convenient form of using the fruit as a spice. It’s perfect for dry spice blends, dry rubs, and seasoning mixes; you can use it on tandoori dishes. Besides a dry rub, it can also be used for tandoori marinades. Mix in some powder with yoghurt, ginger-garlic paste, garam masala, cumin, coriander, red chilli powder, turmeric, salt, and oil and you can have a great tamarind-based marinade for meats. The acidity of tamarind tenderizes the meat while imparting a tangy note.
