Tamarind - Valan puli

Buy Online Kerala Tamarind Valan Puli വാളൻ പുളി

What Is Tamarind? A Tropical Fruit With Health Benefits

Tamarind means ‘date of India’ In Hindu mythology, it is associated with the wedding of the god Krishna which is celebrated by a feast in November.

The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and taste. It is available as a pressed fibrous slab, or as a jam like bottled concentrate, and some Indian shops carry the dried pods. Usually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavour is more authentic than vinegar or lemon juice.

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How is tamarind used in Indian cooking? Culinary use

• The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.
  
•  As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. The sourness varies between cultivars and some sweet tamarind ones have almost no acidity when ripe. In Western cuisine, tamarind pulp is found in Worcestershire Sauce[23] and HP Sauce.
• Tamarind paste has many culinary uses including a flavoring for chutneys, curries, and the traditional sharbat syrup drink.
• Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks and often served with samosa. 
• Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam, and in certain varieties of masala chai tea. 
• Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notably meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.
• In the Philippines, the whole fruit is used as an ingredient in the traditional dish called sinigang to add a unique sour taste, unlike that of dishes that use vinegar instead. Indonesia also has a similarly sour, tamarind-based soup dish called sayur asem.
• In Mexico and the Caribbean, the pulp is diluted with water and sugared to make an agua fresca drink.

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