Aachi Tamarind 500g

Rasam on the first cold evening, drunk straight from the tumbler before rice was served.

• What: Tamarind (puli), pressed block
• Pack: 500 g
• Brand: Aachi, Chennai, since 1995
• Best for: Daily sambar, rasam, vathal kuzhambu, puliyodharai

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

What it is

Aachi is a Chennai company, founded in 1995 by A.D. Padmasingh Isaac and known for its South Indian spice blends, which it now exports to more than 30 countries. This is its tamarind, nothing added, in the larger block.

Puli is what makes rasam sharp and kuzhambu deep. A marble of it does for rasam; kuzhambu and puliyodharai take more. The 500 g block is for a kitchen where something sour is on the stove most days. Choosing between tamarind? Aachi 500 g for daily cooking; Aachi 250 g for a smaller household; a ready rasam paste for nights with no time to soak.

Tip: Break the block into lime-sized pieces when you open it and keep them in a closed jar. Soaking is quicker and nothing dries out.

Goes well with: 777 Madras Rasam Powder, Aachi Jaggery Powder, Idhayam Gingelly (Sesame) Oil

Tamarind.

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