TAMARIND IN COOKING..

The tamarind is an evergreen tree native to Africa, but it spread to India in prehistoric 

times and then to Southeast Asia. 

It is also found in India, Mexico and South America. Tamarind is an ingredient in Worcestershire Sauce and in many chutneys. The brown tamarind pods having a  very tart pulp, used in cooking, in much the same way

we use lemons. The pods are green which  become brown and brittle when ripe. 

The pods are opened to dry in the sun, and 

the sticky dark brown pulp and shiny seeds

are scraped out. This tart tropical fruit, also known as Indian date, brings an appealing pucker to marinades, sauces, stir fries and refreshing drinks. In the West Indies, where tamarind also grows, it is used frequently in fruit drinks. Tamarind makes a great secret Barbeque sauce and marinade ingredient.

There are several varieties of tamarind. 

Some yield fruits that are very sweet.

The fruit pulp is edible and popular.

The next time you reach for a lemon to add 

a pleasantly sour touch to a dish, try turning 

to tart tamarind instead. With its distinct sweet-sour flavor, a little tamarind goes a 

long way.

In India this  sour, unripe tamarind pods are cooked with meat, fish, or rice as seasoning.

Besides using it in cooking, wet tamarind is 

a valuable silver polisher.

Its sour sweetness is all the more tasty with 

a sprinkling of coarse salt.

Store Tamarind  for use through the year in earthen jars.

In Hindu mythology tamarind is associated 

with the wedding of the Hindu God Krishna which is celebrated by a feast in November. 

Yoghurt and tamarind are the 2 main 

souring agents used in Indian cooking.

Tamarind is used a lot in south indian 

and Guiarati lentil dishes in sweet 

chutneys and in curries.