Degchi
Tamarind
Also written: imli, tetul, tamarind pulp
- Urduاملی
- Hindiइमली
- Banglaতেঁতুল
Tamarind is the pulp of a pod, sold as a dark sticky block or a ready paste. It gives a deep fruity sourness that lemon juice does not, which is why it sits at the centre of rasam, chaat chutneys and the sour water for pani puri and fuchka.
In our library it works in two ways. Cooked in: Rasam simmers the pulp with chopped tomato, a crushed spice mix and about 3 cups of water for 10 minutes, until the raw tamarind smell goes. Raw and cold: Pani Puri blends it with mint, coriander, green chilli and chaat masala and chills the water for at least 30 minutes; Bhel Puri uses it as a sweet-sour tamarind chutney; Fuchka mixes tamarind water with green chilli paste and mint.
Taste as you go. Tamarind brands vary a lot in strength, so add it a little at a time and balance with salt, a pinch of sugar or jaggery, or more water. If you start from a block, soak it in warm water, squeeze out the pulp and strain away the seeds and fibres.
A raw, harsh sourness in a cooked dish means it needs more simmering time, not more tamarind.
Recipes that use it
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