Tamarind Paste Instant pot

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Tamarind paste instant pot is a simple recipe and one of the essential ingredients in South Indian or Asian cooking. Homemade tamarind paste can be stored in the refrigerator for at least 3 months.

Tamarind is called chinthapandu in Telugu, puli in Tamil and Malayalam, and huli in Kannada. In South India, tamarind is used in daily cooking like sambar, dals, chutneys, and salans.

Tamarind Paste can be easily made in an instant pot without any soaking. This paste can be done in 3 easy steps – Cooking, blending, and straining. Store it in a sterilized container or freeze it in 1 tbsp portions.

Ingredients

Tamarind pulp: It is available in block form which is compacted tamarind pulp without any seeds but still with some of the fibers. Most of the Indian and Asian stores carry tamarind pulp blocks.

Water: Water helps in cooking the tamarind to a soft and mushy consistency.

How to prepare tamarind paste instant pot

1. Pull the tamarind pulp into small chunks and clean the pulp by removing fibers and seeds.
2. Place the cleaned tamarind pulp in the instant pot liner and add water. Close the lid and vent closed.
3. Set the instant pot on the steam, 5 min high pressure, More. Quick release.
4. Blend the tamarind pulp until smooth paste.
5. Set the large hole mesh sieve over a bowl, and pass the mixture through to remove the fiber. Press the pulp with a spoon or a hand to squeeze out as much puree as possible. It takes about 5 to 10 minutes to strain the pulp.
6. Scrape the tamarind from the bottom of the strainer into the bowl. Repeat until only the fiber is left.
7. Store it in a sterilized glass container. Store it in the refrigerator for up to 3 months or in the freezer for a longer shelf life.

Instagram video: https://www.instagram.com/reel/Cyids1LuAyv/

storage tips and usage

Store it in a glass container and use a dry spoon while scooping.

You can freeze tamarind paste in an ice cube tray and store it in freezer bags.

10 grams of tamarind pulp is equal to 1 tbsp of paste. If a recipe calls for lemon-size tamarind use 1 tbsp paste.

Tamarind paste instant pot

Preparing tamarind paste instant pot is simple with 3 easy steps and it saves a lot of time in the kitchen.

Print Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Blending & straining:20 minutes mins

Total Time:35 minutes mins

Equipment

• INSTANT POT
• Hand blender or blender
• Strainer

Ingredients

• 200 grams Tamarind
• 1 1/3 cups Water

Instructions

HOW TO PREPARE TAMARIND PASTE INSTANT POT

• Pull the tamarind pulp into small chunks and clean the pulp by removing fibers and seeds.
• Place the cleaned tamarind pulp in the instant pot liner and add water. Close the lid and vent closed.
• Set the instant pot on the steam, 5 min high pressure, More. Quick release.
• Blend the tamarind pulp until smooth paste.
• Set the large hole mesh sieve over a bowl, and pass the mixture through to remove the fiber. Press the pulp with a spoon or a hand to squeeze out as much puree as possible. It takes about 5 to 10 minutes to strain the pulp.
• Scrape the tamarind from the bottom of the strainer into the bowl. Repeat until only the fiber is left.
• Store it in a sterilized glass container. Store it in the refrigerator for up to 3 months or in the freezer for a longer shelf life.

STORAGE TIPS AND USAGE

• Store it in a glass container and use a dry spoon while scooping.
• You can freeze tamarind paste in an ice cube tray and store it in freezer bags.
• 10 grams of tamarind pulp is equal to 1 tbsp of paste. If a recipe calls for lemon-size tamarind use 1 tbsp paste.

Servings: 18 tbsps

Author: Teju reddy

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