Scope
A key ingredient, used in most dishes in a variety of ways across the subcontinent is the humble, brown, pulpy tamarind. Variously called Imli (Hindi & Punjabi), Puli (Tamil & Malayalam), Chintha pandu (Telugu), Huli (Kannada), Amli (Gujarati), Tetul (Bengali), Chinch (Marathi), Tentuli (Oriya) 10 , it is savoured for its sweet, sour, tangy taste and is used in many
dishes in the Bhaga Shastra. Today, India is the largest producer of tamarind.The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico.
The tamarind tree produces a pod-like fruit that contains a brown, edible pulp. The pulp is also used in traditional medicine and as a metal polish. The tamarind’s tender young leaves are used in Indian cuisine, especially in Andhra Pradesh and Telangana. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones. The fruit is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium.
Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, and in certain varieties of Masala Chai tea. Throughout Southeast Asia, the fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers and has laxative effects due to its high quantities of malic acid, tartaric acid, and potassium bitartrate. Its use for the relief of constipation has been documented throughout the world. The Bhaga Shastra is filled with recipes that use tamarind as an essential ingredient, as the long list of the recipes below will show.
Fundamental Concepts and Principles
Lady’s Finger – 9 palam
Tamarind – 1½ palam
Salt – 1 palam
Grated Coconut – 2 palam
Cleaned Sesame Seeds – ½ palam
Rice – ½ palam
Red Chillies – ? palam
Coriander Seeds – ¼ palam
Cumin Seeds – ? palam
Mustard – ? palam
Fenugreek – ? palam
For Seasoning :
Ghee or Oil – 1½ palam
Red Chillies – ? palam
Mustard – ? palam
Method
Largely, tamarind pulp is used in Bhaga Shastra cooking. For the purpose, ripe or ready tamarind is soaked in hot water and allowed to rest for a while. The pulp is extracted by squeezing them between one’s fingers and separating the seeds and residue from it. The resulting pulp is then strained and used in the dishes. However, tamarind can be used as is when ground to a paste in chutneys, and the like.
http://www.foodofy.com/tamarind.html
https://en.wikipedia.org/wiki/Tamarind
http://www.foodofy.com/tamarind.html
https://en.wikipedia.org/wiki/Tamarind
Method
1. Select tender lady’s finger. Cut the edges and scrape it to remove the thorns and cut it lengthwise.
2. Pour water and tamarind in a lead coated vessel. Dissolve this and add salt to it.
3. Fry red chillies, coriander seeds, cumin seeds, mustard and fenugreek in little ghee or oil separately, powder it and add to the tamarind juice.
4. Fry separately grated coconut, cleaned sesame seeds and rice in oil. Mix together and sprinkle water. Grind it to a fine paste.
5. Add it to the tamarind juice. Pour ghee or oil in a coated vessel and heat it.
6. Refer recipe no. 22 for seasoning method and add red chillies, mustard to it. Fry the lady’s finger in it.
7. Add the tamarind pulp and after it is boiled and thickened, remove it from the fire.
8. Same way we can prepare using bitter gourd.
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