tamarind

tamarind

Tamarind..

Tamarind..

Commonly called “Puli” in Malayalam. Tamarind is sweet and sour in taste. It’s high in tartaric acid, B Vitamins and Calcium. Botanical Name: Tamarindus Indica.

tamarind

tamarind

A unique tropical, ever green and long lived tree. It’s quite an experience to sit under the  tree during summer time and breath the fresh air. More over the sound it produces when the wind blows through the foliage’s is treat to our ear’s.  We had huge tamarind tree in our back yard, during my childhood days me and friends used  play around it and I remember the fun we used to have fruits are plucked from the tree. It’s true that memories never die, so as my memories of the old tamarind tree!

tamarind

 

The ripened fruit is palatable.As it matures,it becomes sweeter and less sour(acidic).The fruit is fleshy,juicy and it has a acidulous pulp.The fruit is commonly called as a pod,10-15 cms in length,with a hard brown shell.When the fruit is matured,the flesh color is brown or reddish brown.

Use in Cooking- In most part of India, especially in Kerala, the fruit extract-pulp, is used to flavor a wide range dishes from snacks to meals. Used in chutneys, pickles and multitude of condiments fora bitter sweet flavor.

In Kerala, mostly along coastal belt, tamarind is added to fish curry, with ground coconut for flavoring.It is also used in pickles and preservatives. The most famous dishes which use tamarind as a key ingredient are sambar and rasam. Well, most of the Keralites can’t imagine a meal without rasam or sambar..

 

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Bone Appetite & Happy Cooking

 

 

 

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