Then we had a never ending supply of these in our school campus. The fun comes out of eating these fresh tamarind is when you actually stand below a tree and pull down those fruits by yourself. Either by throwing stones or trying to pull it down with sticks. Whatever, the joy that comes out of your hard labour and when you pop it into your mouth. Ah!, actually you won’t be able to do it right away, unless until you have one of those strong teeth, which doesn’t shy out on biting a sour thing.
The sensation that hits you hard, on biting a fresh pulp, with water oozing out.and your teeth shrinking back because of the sourness. You can’t but close your eyes in response to the reflex action that takes place. Yes, you won’t know these unless you actually tasted it yourself.
If you haven’t tasted one yet, then my advise to you will be is to,beg borrow or steal a fresh tamarind to experience this sensation.
Like all sour things, you will only hesitate for the first. After that how many goes in nobody knows. Even better than the fresh ones, those tamarinds that are naturally ripe in the tree. My God, that is even more exotic! Anyway I will talk about that in another post.
Today’s post is all about fresh Tamarind and what you can make with it.
Chintakaya Thokku ~ Fresh Tamarind ChutneyFresh Tamarind – 1 cup (after pitting)Salt to tasteFenugreek / Methi – 10 seedsFor Spice powderBengal gram/ Channa dal – 2 tspUrad dal – 1 tspMethi Seeds – 5 7- seedsSesame Seeds – 1/2 tspRed Chili dry – 12 nosFor SeasoningCurry leaves – 5Red chili – 2 -3Turmeric a pinchMustard Seeds – 1/2 tspOil – 3 – 4 tspMethod to prepare:Since we are using fresh tamarind, which is very juicy and has seeds that won’t come out very easily, you got to mash them well to remove the seeds. This is usually done using the mortal and pestle. You can continue getting a smooth consistency by grinding it and also adding the methi seeds along with salt.
Once the seeds are removed, you can further grind it smooth in a mixer or food processor. Then the tamarind is stored along with the ground methi and salt for couple of days. Normally during the day, it is just left to dry in the shade.When it is dried for couple days, you can season it and store it.Grind the spices listed in the spice mix and keep it aside. This spices can be dry roasted and powdered.Heat a pan with oil, pop the mustard, then add curry leaves along with the red chillies. Saute well. Then add the turmeric powder and then the ground spice mix.
When you have sauteed for 5 mins, add the ground fresh tamarind chutney. Saute again for 5 mins. Adjust spice and salt. Spice can be adjusted by adding Red chili powder. But this can be done before serving too.