INGREDIENTS

INSTRUCTIONS

Pod: Tamarind looks a little like a cinnamon-colored pod of broad
beans. Tamarind grows on tall trees and is peeled and seeded when
ripe.  Pulp: The fruit is then squashed into bricks and this is how you
buy  it.  Juice: To make tamarind juice: break off 2 tablespoons
tamarind from  the block. Soak it in twice its volume of very hot water
for a couple  of hours. Now, squeeze the pulp well or press it through
a sieve with  a wooden spoon to get out all the juice. It must be
strained.  Extract: The juice can then be distilled and sold as a
concentrate in  a jar. To reconstitute, dissolve 1 teaspoon in any
preparation for six  servings.  Preparations: sauce, gravies, soups,
stews, curries, sambar, rasam,  etc. Tamarind is often spiced and
sweetened.  Taste: Tamarind has a very tart citric flavor; if you
cannot find it,  use a dash of lemon or lime juice instead.  Recipe by:
Step-by-Step Indian Cooking by Sharda Gopal  Posted to EAT-LF Digest by
Pat Hanneman <kitpath@earthlink.net> on  Sep 21, 1998, converted by
MM_Buster v2.0l.

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