It's good to know 'Shanthisthaligai' blog has crossed 20 lakhs hits. It means that over 20 lakh persons have visited my blog. The entire blogging experience has been a mind-blowing pleasure. My blog also has a very wide reach & it has attracted visitors from almost every part of the world. When I started blogging, I never expected it to be linked by so many people. Thank you for all the support and I hope this journey goes on and on. :) Love each and every one of my readers! Whole hearted and humble thanks to all the viewers and friends.
I have enjoyed every minute of this journey. I want to thank each and every one of you for your encouragement and support. It was great getting to know all of you through blogging and I hope I continue to meet you at http://shanthisthaligai.blogspot.in .
“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda
Friday, November 21, 2014
Wednesday, November 19, 2014
This method is an option to those who feel lazy to extract tamarind pulp on a daily routine in south-indian cooking. Most people do not use the vandi (remains at the bottom) of the rasam as they don't like the tamarind bits on their plate. When rasam is made with this paste, you can use even the vandi, without the irritating tamarind bits. Also, by using this paste, you can make even a very small bowl of sambar or rasam.
Tamarind - 1/4 kg.
Salt - 1 tablespoon (optional)
Take tamarind in a vessel, add water just to immerse it. Pressure cook for 3 whistles (add salt at this stage). When cool, remove the seeds if any. ( Note: Grinding with seeds makes the paste bitter and spoils the blade of the mixie). Grind in a mixie to a puree. Add very little water and sieve through a big-eyed colander. Discard the fibers.
In a pan, add the tamarind paste and boil until pasty. It is preferable to use a deep vessel while boiling it, to prevent splashing out. When cool, transfer to sterilised / clean bottles, cover with a silver foil and close the lid airtight. Stays good for 2 months when refrigerated.
USE ONLY A DRY SPOON.
Adding salt prevents the slight bitter taste if any, optional though. Keep in mind the added salt while using the paste for dishes.