Udhaiyam tamarind seedless 200g

Udhaiyam Tamarind Seedless is pressed tamarind pulp with the seeds and most of the fibre already taken out, so it goes straight into hot water without the picking-over that whole tamarind needs. It is sharply sour and sticky, and it is what gives sambar, rasam and kuzhambu their backbone.

Best for

• Sambar, rasam and vatha kuzhambu
• Pulihora and tamarind rice
• Chutneys, sauces and chaat

How to cook it

Break off a piece about the size of a small lime for a pot serving four, soak it in a cup of hot water for fifteen to twenty minutes, then squeeze it out with your fingers and strain the liquid, discarding the fibre left behind. Use that extract rather than adding the block to the pot. Let it boil for a few minutes before the dal goes in, as raw tamarind tastes flat. Add it in stages and taste as you go.

Pack and storage

200g pack. Store in a cool, dry place, sealed after opening; keep it wrapped, as tamarind dries out and hardens in open air.