Tamarind pulp is an excellent souring agent prominently used in most Southeast Asian dishes. It is used in Chaaru (lentil soup), sambhar or sambar (vegetable soup), gojju, and several types of chutneys.
Soak tamarind for 2 min in hot water and squeeze out all the sour pulp out of it.
How to make the tasty recipe procedure as follows:Soak tamarind for 2 min in hot water and squeeze out all the sour pulp out of it.
How to make the tasty recipe description mentioned here,Tamarind pulp is an excellent souring agent prominently used in most Southeast Asian dishes. It is used in Chaaru (lentil soup), sambhar or sambar (vegetable soup), gojju, and several types of chutneys.Soak tamarind for 2 min in hot water and squeeze out all the sour pulp out of it.