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.