Tamarind Water or Imli Ka Pani as the name suggests is made from tamarind or Imli. As Brinjal Retains the title of “King of Vegetables”, Tamarind water retains the title of “Queen of Chutneys & Dips”. The preparation is very Quick & easy. The process is effortless. Once prepared it can be stored for a month if stored in the freezer & for about 5-7 days if refrigerated.
It is a basic ingredient to a lot of dips like Sonth Ki Chutney. It is used in Imli ka sharbat, making Pani Puri (Gol Gappa) Water. It is used as a condiment when serving Sindhi Dal Pakwan. It is the most important ingredient to Authentic Sindhi Kadhi & is an integral part of South Indian dishes like Sambhar (Sambar), Rasam, Tamarind Rice, Coconut Chutney & a lot more.
Tamarind has amazing health benefits like tamarind can aid in solving issue like abdominal pain, diarrhea, and gastrointestinal disorders because of poor dietary and lifestyle choices. It is good for curing peptic ulcers and reducing high cholesterol. It is good for high blood pressure, diabetes (if taken under supervision). It has antioxidant properties & is good for weight loss & extracts from Tamarind Seeds are used as anti-obesity drugs. Tamarind as an antimicrobial. This is just the tip of the iceberg. This is like a magic potion. To sum-up god has given us everything all we need do is to use it right.
So without further delay let us begin.
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- Soak the Tamarind in 2 Cups of water or Boil the Tamarind in 2 cups of water for 5-10 Minutes.
- Let it cool down to room temperature and strain the boiled mixture into a bowl. Add some water during straining to ensure proper extraction of the tamarind pulp with water. Serve fresh or preserve.
Contact Chef: Payal Jethani
Tips: Stays good fort 5-7 days when refrigerated & one month if frozen.
Goes well with: It is a very important ingredient to a lot of dips & chutneys in the Indian Cuisine & a lot of other cuisines across the globe. It is served as a condiment with Sindhi Dal Pakwan.
