Tamarind Pulp

Tamarind is one of the main ingredients in south indian dishes. From rasam to chutney & curries we use it to bring a tingly tangy taste to the dish. I sharing a pulp that can be made a head of time & can also be stored for 3 months at-least. I have learned this from my mom & it made my life much easier. 
This year has been a very rough ride to me. I had to visit india for around 4months & was arranging all the essentials things for my husband to cook. I made this tamarind pulp of 2 boxes & freezed one, while refrigerated the other. It's still good till date. 

Ingredients
1 Cup Tamarind
2 Cups water
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- Take tamarind in a bowl & deseed it if any.
- Next clean it with runny water to remove sand stuck to it.
- Next in a vessel take tamarind & water. Bring it to boil.
- Cook till the tamarind becomes soft for around 10mins on low heat. 

- Switch off heat & allow it to cool. 
- Once it is cool blend it to a smooth paste. 
- Transfer the pulp to a air tight container & refrigerate it. 
- It will last for at-least 2 months. 
- Freeze it if your vacationing or if you have made excess of it.

Use it as wanted.