Tamarind: What Is It? A Tropical Fruit Which Is Good for You
Our tamarind (valanpuli) comes bought directly from local growers.
To ensure that you receive authentic Nadan valanpuli without stem and seeds, our homemade tamarind (valanpuli) is sun-dried and manufactured under supervision.
Tamarind is an Indian date. It is related to the marriage of the god Krishna in Hindu mythology, which would be commemorated by a feast in November.
One to ten shiny black seed is enclosed in a gooey pulp in the pod. For its sweet, tangy, fruity aroma and flavour, the pulp is what is utilised as a flavouring. It can be purchased as a crushed fibrous slab, a jam-like concentrated liquid, or dried pods in some Indian stores. Typically, the paste or juice is used as a souring ingredient, especially in south Indian and Gujarati lentil dishes, curries, and chutneys, where its flavour is more reminiscent of the original than vinegar or lemon juice.
How is tamarind utilised in Indian cuisine? culinary uses
- Tamarind fruit pulp can be consumed. Many people find the young fruit's hard green pulp to be too sour, yet it's frequently used in savoury meals, as a pickling agent, or in jams and jellies.
- Tamarind that has ripened is said to taste better because it is sweeter and less acidic as it ages. Different cultivars have different levels of sourness, and some sweet tamarind varieties have almost no acidity when mature.
- Tamarind paste is used in numerous dishes, including chutneys, curries, and the traditional drink called sharbat syrup.
- In India, tamarind sweet chutney is widely used as a condiment for a variety of snacks and is frequently served with samosa.
- Tamarind pulp is a crucial component in the Chigali lollipop, and rasam, all of which are used to flavour curries and rice in south Indian cuisine.
- Tamarind is used in savoury recipes all over the Middle East, from the Levant to Iran, particularly in stews that contain meat. It is frequently paired with dried fruits to create a sweet-sour taste.