Tamarind is a sour fruit widely used in South Asian and Indian cuisine. The edible pulp is enclosed in long, narrow pods filled with seeds and resembles beans. You can eat the pulp raw or use it to add something sweet and sour to various dishes and drinks. You can also use tamarind concentrate, a paste, syrup or juice to add a sweet and sour flavor to your favorite dishes.
Ingredients
tamarind balls
- 4 cups of tamarind pulp.
- 1/2 cup of boiling water.
- 1 tablespoon of baking soda.
- 1 teaspoon of salt.
- 4 cups of granulated sugar.
- 1/2 teaspoon of pepper powder (optional)
Steps
Method 1 of 3: Eating Raw Tamarind
Step 1. Open the tamarind pod
Tamarinds are usually sold in fresh or dehydrated whole pods. Hold the pod in both hands and bend it until it breaks to reveal the pulp and seeds inside.
- If the pods are hard, soak them in hot water to soften them before peeling.
- You can find fresh tamarinds in large vegetables or dehydrated on the internet.
- Store tamarinds in a cool, dark environment, such as the back of a kitchen cupboard. Their shelf life is indefinite with correct storage.
Step 2. Pull the lint that is holding the pulp in place
When you break the pod, you will see lint holding the pulp to the pod. Grab them with your index finger and thumb and pull them out of the fruit. They should come loose easily.
This process is similar to stripping green beans
Step 3. Break off a piece of pulp with your fingers and eat what is between the seeds
Tamarind pulp is sour. It is even more sour when the fruit is a little green and it gets sweeter as the pod ages. Nibble the pulp around the seeds, as you would a cherry or grape with seeds you don't want to swallow.
Keep damp napkins nearby, because eating tamarinds this way makes your hands and mouth sticky
Method 2 of 3: Making Tamarind Balls
Step 1. Separate four cups of tamarind pulp in heaps in a bowl
Use your fingers to break the pulp into large pieces. You can use tamarind concentrate or the pulp of fresh tamarind pods. It is not necessary to remove the seeds from the fruit or remove those that may come in the concentrate.
- The pulp fibers are attached to the seeds, so it is easier to remove the seeds after pouring hot water into the pulp further on.
- Even though most seeds are taken from tamarind concentrates, it is normal to find one or the other, especially if the preparation is artisanal.
Step 2. Put a tablespoon of baking soda and a teaspoon of salt into the pulp
Mix everything up as best you can. Since the pulp will still be in heaps, the ingredients will not mix completely.
Stir until you no longer see any concentration of any of the dry ingredients
Step 3. Add ½ cup of boiling water to the tamarind and stir
Heat the water on the stove or in the microwave and pour it over the tamarind pulp. The boiling water will help dissolve the fruit pulp, allowing the baking soda, salt and tamarind to mix.
While stirring, the water will be absorbed. Once absorbed, the mixture will look like a thick paste
Step 4. Separate the seeds as soon as the pulp and water are mixed
As the pulp dissolves in the hot water, the seeds will separate from it, making it easier to remove them from the mixture. Take the seeds without haste to ensure that no one will find any while eating the tamarind candy.
You can either wait for the tamarind to cool or use a fork or other utensil so you don't burn yourself
Step 5. Add two cups of granulated sugar
The recipe calls for four cups in total, but at this point you only need to add half the sugar. Add the sugar and stir until it is completely mixed with the other ingredients.
- If you want a spicy sweet, add ½ teaspoon of ground chili powder, such as habanero. This is optional.
- Once you mix in the sugar, the tamarind mixture should be a little grainy, more sticky.
Step 6. Cover the bowl and leave it at room temperature for 12 hours
Tamarind balls require a little patience, but the end result is worth it. Cover the bowl with plastic wrap or a tea towel and let the mixture sit for about 12 hours.
It is not necessary to refrigerate the mixture. Just leave it on the counter or some other place where it won't get in the way
Step 7. Add the remaining two cups of sugar before forming the balls
Since the texture of tamarind varies depending on maturity, the texture of the mixture can also vary. If it isn't firm enough to hold its shape, add more sugar and stir.
If you need to add more sugar, add 1/8 cup at a time until you get the desired texture
Step 8. Form into balls using your hands
Take a small amount of the tamarind mixture in your hand and use your palms to roll it into a small ball. You can make them any size you like, but generally tamarind balls are made the size of golf balls.
Wash your hands frequently while rolling the tamarind balls, as they will be sticky
Step 9. Let the tamarind balls rest for another two or three hours to dry
Once the balls form, let them rest again for a few hours before serving. This allows this sour candy to develop the perfect texture.
Step 10. Pass the balls in the sugar and bon appetite
Put some granulated sugar on a plate and roll the balls into it to form a thin layer around them. Then just serve and let people enjoy the candy!
If there are any balls left, place them in an airtight container in the refrigerator. So they will last for several days
Method 3 of 3: Using Tamarind in the Kitchen
Step 1. Add tamarind paste to your favorite curry recipe or soups
Tamarind adds a sour, sweet and tasty flavor to curries, soups, stews, dhal or chilies. A little paste will do a lot, so add small amounts during preparation.
Tamarind is a common ingredient in Southeast Asia, where it is commonly used in curries
Step 2. Use tamarind concentrate to brush salted meat dishes
Tamarind adds a sweet, sour flavor to savory dishes, and since it helps tenderize meat, it's perfect to use as a sauce. Try it with fish, chicken, pork or tenders to add a unique flavor to the dishes.
- Try brushing a mixture of tamarind concentrate and orange juice onto chickens.
- Mix tamarind and honey with pepper to make a peppery, sweet sauce for tenders.
- You can find tamarind concentrates in ethnic markets or online.
Step 3. Pour tamarind juice or syrup into whiskey cocktails
Tamarind can help you create your own cocktail! The sour flavor of this fruit helps balance the smoky flavor of whiskey.
- You can also try adding tamarind to a gin cocktail.
- Tamarind juice may not contain any sugar, but syrup is usually sweetened, so take this into account when choosing the other ingredients for your cocktail.
Step 4. Put some tamarind paste in sautés or pad thai
If you've ever wondered why homemade pad thai doesn't look like the one at your favorite restaurant, the answer might be tamarind. This sour fruit is a common ingredient in many Asian dishes.
Step 5. Place tamarind on sweet dishes to enhance their flavor
You'll add a special flavor by putting some tamarind concentrate on cakes, caramels, pies, and other desserts. Just put it before putting it on the fire so that the flavors mix well.
