Tamarind extraction

Some of the Indian recipes requires tamarind extraction

Options

You have three option in that case:

 

- Make fresh extractions each time before cooking*

 - Buy commercially available (ready made)  tamarind paste from supermarket or shop (I recommend this, as it does not make much of a difference unless the brand/quality is too bad)

 - Prepare tamarind extraction in bulk (for a week or fortnight) and store in refrigerator

*If you are cooking for less than four people and considering the time it consumes to make minimal required quantity, it is better to make on a bulk (say, for week or fortnight) during your weekend and store them in refrigerator.

Steps:

• Buy de-seeded tamarind from store
• Soak them with warm water, sufficient enough to cover
• After 10-15 minutes, knuckle the tamarind pulp in the water
• Strain and store them
• You can also heat them in a slow fire and reduce them to 1/2nd or 1/3rd of original content; this will eventually reduce your cooking time when u use them (But I don' recommend this)

Care

• Ensure all spoons, storage container, utensils, your hands are moist free after (if) you heat the tamarind to reduce them