When serving you can pour another tablespoon
of tamarind pulp thinned with water, to get a tangy taste
Not exact matches
Arbi recipe here is a liquid based gravy curry into which goes
tamarind extracted
pulp and to thicken the gravy, paste
of rice flour is added.
Tamarind pulp is 8 to 14 percent tartaric acid (also found in wine) that is used to make cream
of tartar.
Tamarind pulp or juice could be substituted in small quantities for lime juice (citric acid) and / or vinegar (acetic acid), but it would radically alter the flavor
of the sauce.
Tamarind is also available in markets as paste, jars
of concentrated
pulp, syrup, and even powders.
Season with salt and push
tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level
of sourness is reached.
Tamarind pulp should smell sweet and fresh, with a fragrance akin to that of apricots; avoid purchasing tamarind that smells bitter or m
Tamarind pulp should smell sweet and fresh, with a fragrance akin to that
of apricots; avoid purchasing
tamarind that smells bitter or m
tamarind that smells bitter or mildewed.
* 2 Tablespoons dried shrimp * 1/2 cup canola oil * 1 cup sliced shallots * 1/2 cup sliced garlic * 1/4 cup seeded and roughly chopped dried red chiles * 1 - 2 thin slices
of ginger * 2 Tablespoons fish sauce * 2 Tablespoons
tamarind pulp * 3 Tablespoons palm sugar (can substitute light brown sugar)