The Indian date is a fruit which is popular in Southeast Asia and India.The seeds are similar to a bean and are contained in a long, narrow pod.If you want to add a sweet and sour component to dishes and drinks, you can eat the pulp raw or use it.You can use juice, concentrate, paste, syrup, or juice to make your favorite dishes taste sweeter.
Step 1: Remove the peel from the tamarind Pod.
Tamarind can be fresh or dried.If you hold it in both hands, bend it until it snaps, revealing the seeds inside.If they are tough, you can soak them in hot water to make them softer.You can buy them at Asian supermarkets or online.In a dark place, like the back of a cabinet, store the tamarind Pods.
Step 2: The flesh should be removed from the strings that hold it in place.
You will see strings attached to the Pod when you open it.Pull them away from the fruit with your thumb and forefinger.They should be able to pull away quickly.The process is similar to removing strings.
Step 3: If you want to eat the seeds, you need to break off a piece of the pulp.
The flesh is not smooth.As the fruit ages, it becomes sweeter and more sour.If you don't want to chew the seeds, rub the flesh from around them.Since eating tamarind this way can be sticky, keep damp paper towels nearby.
Step 4: There are clumps in a bowl of 4 cups of tamarind.
The pulp can be broken into large pieces with your fingers.You can either use the concentrate or the juice.There is no need to remove any of the seeds from the tamarind concentrate.The seeds are attached to the fibers tightly so it's easier to remove them later in the process.Although most seeds are removed from the concentrate, it is common to find a few.
Step 5: The baking soda and salt should be put into the pulp.
As you can, stir them together.The ingredients won't be fully combined since the pulp will still be in clumps.Continue to stir until you see no more clumps of the dry ingredients.
Step 6: The boiling water should be put on the tamarind.
The water should be boiled on the stove or in the microwave.The boiling water will allow the baking soda, salt, and tamarind to combine.The water will be absorbed when you stir.The mixture should look like a thick paste once it's fully absorbed.
Step 7: The seeds should be separated after the water and pulp are combined.
It's easier to remove the seeds from a mixture when they separate from the hot water.Don't wait to remove the seeds to make sure no one bites on it.You can either wait until the tamarind has cooled or use a fork.
Step 8: Take 2 cups of sugar and mix it.
The recipe calls for 4 cups of sugar in total, but you only need to use half of it.Stir the mixture until the sugar is completely blended into the rest of the ingredients.Hot chili powder, such as habanero, can be added if you want a sweet and spicy treat.This is optional.The mixture should be sticky after you stir in the sugar.
Step 9: Leave the bowl at the room temperature for 12 hours.
The end result will be worth it if you are patient.Allow the mixture to rest for about 12 hours by covering the bowl with plastic wrap or a towel.There is no need for it to be refrigerated.It will not be disturbed if you place it on your counter.
Step 10: Before you form the balls, you need to add 2 cups of sugar.
The texture of the tamarind mixture can also vary due to its ripeness.Add more sugar to the bowl and stir it in if the mixture isn't firm enough to hold its shape.If you want to add more sugar, add it in a quarter of a cup.
Step 11: Use your hands to shape the mixture.
Take a small amount of the mixture and use your palms to roll it into a ball.You can make the balls any size you want, but they are usually about the size of a golf ball.Since the candy mixture is sticky, wash your hands frequently.
Step 12: Allow the balls to sit for another few hours to dry out.
The balls need to rest for several hours before you serve them.This will allow the treat to have a perfect texture.
Step 13: Roll the balls in sugar and enjoy.
If you want to have a light dusting on the outside of your treats, roll each ball of sugar across the plate.Let everyone enjoy a few of the tamarind balls.If you have leftover tamarind balls, put them in a container in the refrigerator, where they will last for several days.
Step 14: You can add the paste to your favorite curry dish.
A delicious sweet-and-sour flavor is added to curry, soups, stew, dhal, or chili.A little of the paste goes a long way, so just add a little during the cooking process.In Southeast Asia, it's a common ingredient in curry.
Step 15: The meat dishes were made with tamarind concentrate.
Since it helps tenderize meat, it is perfect for using as a glaze.For a unique flavor with a global appeal, try it on fish, chicken, pork, or ham.The chicken should be glazed with a combination of orange juice and tamarind concentrate.A sweet and spicy ham glaze can be made with honey and hot peppers.There are many Asian and Thai markets where you can find the concentrate.
Step 16: Put juice or syrup in a cocktail.
If you want to create a world-class cocktail, Tamarind can help.The smoky flavor of whiskey and Bourbon is balanced by the sour taste of tamarind.There is a gin cocktail that you can try.If you want to make a cocktail with other ingredients, remember that the syrup is usually sweetened, so take that into account.
Step 17: You can make stir fry or pad thai with a little tamarind paste.
If you have ever wondered why your homemade pad thai doesn't taste the same as your favorite restaurant's, the answer might be tamarind.Many Pan-Asian dishes include this fruit.
Step 18: It's a good idea to add the tamarind to sweet dishes.
Adding a little tamarind concentrate to cakes, caramels, pies, and other desserts will give them an extra flavor.If you mix it in before you cook, the flavors will meld together.