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Tamarind pulp

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Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine | Lentils
Lentils with ‘flu-busting elixir’ fenugreek & more ..
October 7, 2018
Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine
Raw Papaya
October 7, 2018
Published by Anjula Devi
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  • Tamarind pulp
Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine

A thick extract made from tamarind. To make tamarind pulp at home, soak the tamarind in a bowl with just enough hot water for it to go soft. Place a lid on the bowl, and leave for at least 25 minutes. Mash the tamarind with a fork, and then strain the pulp through a sieve. Discard the hard, black coloured seeds, as well as the fibrous parts left in the sieve. You should be left with a thick, smooth and soft pulp, which has an amazing flavour.

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Anjula Devi
Anjula Devi

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FEMALE CHEF, AUTHOR AND MASTER OF INDIAN CUISINE

Female Chef Anjula Devi is best known for her extensive knowledge of spices, creating delicious authentic Indian cuisine. A respected food writer and author, Anjula started cooking with her father at the age of eight. At that time the ingredients for Indian cuisine were not as readily available as they are now and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. ​​

ANJULA ON INSTA


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