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Tamarind / Imli

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Oyedesi
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Price : ₹73.00 /1 ₹145.00 -50.00%
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Full Description

About Tamarind
The tree produces bean-like pods filled with seeds surrounded by a fibrous pulp. Tamarind is a tropical tree that grows in several regions around the world. The pulp of the young fruit is green and sour. As it ripens, the juicy pulp becomes paste-like and more sweet-sour.

Benefits
Tamarind pulp contains plant compounds that may protect against heart disease and oxidative damage. Tamarind contains a good amount of magnesium, an important mineral that plays a role in over 600 functions in the body.

Nutritive Value/Benefits
Magnesium: 28% 
Potassium: 22% 
Iron: 19% 
Calcium: 9% 
Phosphorus: 14% 
Vitamin B1 (thiamin): 34%  
Vitamin B2 (riboflavin): 11% 
Vitamin B3 (niacin): 12%

Storage & Uses
There are several ways to enjoy tamarind. It can be used in sweet and savory dishes, or eaten straight from the pod. Tamarind is used as a flavoring in many dishes.

Shelf-Life
5-6 Months

Storage Tips
Store whole pods in a cool, dark place at room temperature.

Storage Temperature
The freshly harvested tamarind pods were stored for 8 weeks at 25±2°C.

Tamarind Red Lentil Soup


Recipe:
Ingredients
2 tsp coconut oil or vegetable oil, divided
1 yellow onion, small dice
4 cloves garlic, minced
1-6 chilis, minced (to taste)
1-inch piece ginger, minced (~1 1/2 tbsp)
2 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp salt, or to taste
2 cups (400 g) dry red lentils, rinsed clean
6 cups water
1-3 tbsp tamarind concentrate
1 15 oz can crushed or diced tomatoes (1 1/2 cups diced fresh tomatoes)
1 15 oz can coconut milk
2-3 tbsp fresh squeezed lemon juice
cilantro, to garnish (optional)
minced chilies, to garnish (optional)
vegan butter, to serve (optional)

Method
1. Heat 1 teaspoon of oil in a large heavy bottomed stock pot over medium heat. Add onion, and sauté it for 5 minutes, stirring occasionally, until soft and translucent.
2. Add the additional teaspoon of oil and the minced garlic, chili, and ginger, and cook for 1 minute, stirring.
3. Stir in the cumin, coriander, and salt, then add the rinsed lentils. Mix the lentils in and let cook for about 1 minute, stirring constantly. Then add the 6 cups of water and 1 tablespoon of tamarind concentrate.
4. Bring to a boil over high heat, then turn the heat to low and simmer, covered, for 15 minutes, or until lentils are soft.
5. Add the tomatoes and coconut milk, and bring to a simmer. Cook for an additional 15 minutes to allow flavors to meld and tomatoes to break down. As it cooks taste and add 1-2 more tablespoons of tamarind concentrate if needed.
6. Turn off the heat and add the lemon juice, taste, and adjust any final seasonings to taste.
7. Serve warm with a dollop of vegan butter (optional), minced cilantro, and minced chilies to taste.

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Shipment Info

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