Tamarind Pulp

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 kg shallots ( small onions)
  • lemon size tamarind (soaked in water)
  • methi seeds
  • whole red chillies
  • turmeric powder
  • coconut
  • 2 table spoon oil
  • mustard seeds
  • curry leaves
  • safoetida powder.

How to Make Tamarind Pulp

  • Soak the tamarind in water for half an hour and collect the extract without any tamarind pieces. Skin the shallots and chop them finely. In a pot, add one table spoon of oil. When the oil is hot, add the mustard seeds and the curry leaves.
  • After they have spluttered, add some asafoetida powder, turmeric powder and the chopped onions.
  • Saute the onion till they are pink and transparent. Now add the tamarind extract and let boil.
  • In another pan, add one table spoon of oil. Roast the methi seeds and whole red chilles.
  • Take them off in a plate and in the same pan roast the coconut (you do not have to add any oil to the grated coconut since it already has some oil content).
  • Grind all the three to a fine paste in a mixer.
  • Now add this paste to the boiling tamarind pulp, add salt as per taste and let boil for some more time till you get the required consistency.