TAMARIND - The Sweet and Sour fruit.

Tamarind

 

Botanical Name:Tamarindus Indica

Commonly called "Puli" in malayalam.Tamarind is sweet and sour in taste.It is high in tartaric acid,sugar,B vitamins and calcium.
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 tamarind extract-pulp,is used to flavour a wide range of food ranging from snacks to meals.Used in chutneys,pickles and multitude of condiments for a bitter sweet flavour.

In Kerala,mostly along coastal belt,tamarind is added to fish curry,with ground coconut for flavouring.It is also used in pickles and preservatives.The most famous dishes which uses tamarind as a key ingridients are Sambar and Rasam.Most of the Keralites can't imagine a meal without a Rasam or Sambar.

 

 

 

 

 

Enjoy!!HAPPY COOKING!!!