Tumkur Tamarind 200Gms

Pineapple gojju at a Kannada wedding lunch, sweet and sour, gone before the payasam came.

• What: Tamarind (puli), seedless block
• Pack: 200 g
• Brand: Tumkur
• Best for: Sambar, rasam, kuzhambu, bisi bele bath

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

What it is

Tumkur, just north-west of Bengaluru, is one of the big tamarind districts of Karnataka, and the trees line roads and field edges right across that part of the state. Tamarind is the sourness behind most South Indian cooking, from Karnataka saaru to Tamil puli kuzhambu.

This is a small seedless block: dark, sticky and very sour, so a little goes a long way. Soak a piece, squeeze out the pulp and it is ready for the pot. Choosing between tamarinds? A 200 g block for a small household or a top-up; a larger seedless block if you cook sambar most days; tamarind paste when you want to skip the soaking.

Tip: For bisi bele bath, add the tamarind water after the dal and rice are mashed together, then let it bubble five minutes.

Goes well with: MTR Bisibele Bhath Masala, Udhaiyam Toor Dal, 777 Madras Rasam Powder

tamarind

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