Aachi Tamarind 250g

Every morning, before anything else, a lime-sized ball of puli soaking in a steel cup.

• What: Tamarind (puli), pressed block
• Pack: 250 g
• Brand: Aachi, Chennai, since 1995
• Best for: Sambar, rasam, kuzhambu, puli chutney

Tamarind, also called puli (Tamil) · valanpuli (Malayalam) · hunase (Kannada) · chintapandu (Telugu) · imli (Hindi, Punjabi) · chinch (Marathi) · aamli (Gujarati) · tetul (Bengali).

What it is

Aachi Masala was started in Chennai in 1995 by A.D. Padmasingh Isaac. It is best known for spice blends, and its tamarind sits beside them in the same Tamil kitchens. The pack holds just tamarind, pressed into a block.

Tamarind gives South Indian cooking its sourness: the base of sambar and rasam, the backbone of vathal kuzhambu and puliyodharai. You soak a small piece, squeeze it and use the brown water. This 250 g block suits a kitchen that makes sambar a few times a week. Choosing between tamarind? Aachi 250 g for a smaller household; Aachi 500 g if kuzhambu is daily; a ready rasam paste when there is no time to soak.

Tip: Soak the tamarind while the dal cooks. By the time the dal is mashed, the puli is ready to squeeze.

Goes well with: Aachi Madras Sambar Powder, Udhaiyam Toor Dal, LG Asafoetida (Hing) Cake

Tamarind.

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