Sri Durga Tamarind Block 1Kg

Rasam boiling over while everyone in the kitchen argued about how much puli it needed.

• What: Tamarind (puli), pressed block
• Pack: 1 kg
• Brand: Sri Durga
• Best for: Sambar, rasam, 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

Puli is the sour backbone of Tamil cooking. Sambar, rasam, kuzhambu and puliyodharai all start with a lime-sized piece soaked in hot water and squeezed out by hand. This is the pressed block, the form most homes keep wrapped in the cupboard.

Soaked and squeezed, it gives a thick, dark brown extract with a clean sourness. A kilo lasts a family a long time, and a small piece of the block goes into almost every lunch. Choosing between tamarind? The block for everyday soak-and-squeeze, seedless for less picking through, ready tamarind paste for a spoon straight into the pot.

Tip: Break the kilo into four, wrap each piece and keep three sealed away. They stay soft that way.

Goes well with: Sakthi Sambar Powder, 777 Madras Rasam Powder, LG Asafoetida (Hing) Cake

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