Sri Durga Seedless Tamarind 400g

Sorting seeds out of the year's tamarind on the verandah, and the whole afternoon gone.

• What: Seedless tamarind (puli), pressed
• Pack: 400 g
• Brand: Sri Durga
• Best for: Sambar, rasam, kuzhambu and puliyodharai

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

What it is

Tamarind is the sourness behind most Tamil cooking: sambar, rasam, vathal kuzhambu, puliyodharai and half the chutneys on the table. At home it came as a sticky lump full of seeds and fibre, and somebody had to clean it before it could be used.

This one has the seeds taken out, so you pull off a piece, soak it and squeeze out the pulp. The sourness is the same as any good tamarind, just with less work. Choosing between tamarinds? Seedless for less picking; the Sri Durga Tamarind Block 1Kg if you get through a lot; 777 Tamarind Paste for a spoonful straight from the jar.

Tip: Soak it in hot water, not cold. The pulp lets go in fifteen minutes instead of an hour.

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

Tamarind (seedless)

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