Tamarind in the kitchen & beyond

One of the sweetest school memories is associated with the Imbliwalla- or the tamarind vendor. Images of school children flocking around his cart during recesses & after school are on top of our minds & the tangy flavoured tamarind is on the tip of our tongue.

The bushy tamarind tree- Tamarindus Indica- grows to a height of 40-60 feet with its extended red & yellow flowers. It is the fruit of the tamarind tree, harvested every 3-4 years, with its unique sweet & sour taste that is relished.

Tamarind is widely used in Indian cuisine in the regions of Mahrashtra, Rajasthan, Tamilnadu, Andhra Pradesh, Karnataka & Kerala in various preparations like Sambhar, Rasam, Vatha kuzhambuand Puliyogare to name a few.

The tamarind chutney is a must-have with many a main course dishes like the hot-favourite Wada & Samosa in rural & urban India. In the backwaters of Kerala Tamarind is a part of fish curry, masalas & coconut flavouring.

Tamarind leaves are also edible & are used in Andhra Pradesh & Tamilnadu with lentils where its mild flavour replaces the tamarind fruit

Tamarind is also used as a pickling agent & finds place in fruit juices, ice creams. Its medicinal use is well documented in Ayurveda which recommends its use as a remedy against gastric & digestive ailments.

Mother's Recipe offers Tamarind Paste available in

100 Gms Pillow Pouch

200 Gms Standy Pouch

Made without the use of any preservatives this Tamarind paste is thick & concentrated & adds the delight in your preparations. It is made from Tamarind Extract & Edible Common salt & undiluted mother's love.